{"id":29962,"date":"2026-06-08T19:01:38","date_gmt":"2026-06-08T19:01:38","guid":{"rendered":"https:\/\/webdomainhosting.com.tr\/?page_id=29962"},"modified":"2026-09-29T20:53:52","modified_gmt":"2026-09-29T20:53:52","slug":"strained-cheese-unit","status":"publish","type":"page","link":"https:\/\/www.teknoproses.com.tr\/en\/suzme-peynir-unitesi\/","title":{"rendered":"Strained Cheese Unit"},"content":{"rendered":"
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\ud83c\udf0d Global Export Product \ud83c\udf0d<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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TEKNO-THERM
Strained Cheese Unit<\/span><\/h1>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Strained cheese units that combine curd draining, pressing and moulding in a single hygienic, controlled line. For strained white cheese, curd cheese and labneh production.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n 1<\/span><\/span>\n ABOUT THE PRODUCT<\/span>\n <\/div>\n

Hygienic, Consistent Strained Cheese Production<\/h2>\n <\/div>\n
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\u201cThe TEKNO-THERM strained cheese unit brings every step from curd transfer to draining and pressing together on a closed, hygienic line.\u201d<\/p>\n <\/div>\n

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\n Curd cut in the cheese vat is transferred to the draining unit without damaging its structure. Whey is separated in a controlled way, the curd is drained until it reaches the target dry matter, and it is then pressed and moulded.\n <\/p>\n\n

\n Instead of the labour-intensive, batch-to-batch variable results of traditional cloth-bag draining, every production run delivers the same moisture, texture and consistency.\n <\/p>\n\n

\n Capacity, draining time and mould sizes are engineered around your recipe and daily production target. The unit is designed to work integrated with your pasteurizer, cheese vat and CIP system.\n <\/p>\n<\/div>\n <\/div>\n<\/div>\n\n