HSYL is a professional cheese production line manufacturer providing complete industrial solutions from milk pretreatment, pasteurization, curd forming, whey separation to stretching, packaging and storage. Custom-designed cheese processing lines for mozzarella, cheddar, gouda and parmesan with high efficiency, energy saving and stable quality.
As a professional cheese production line manufacturer and factory, HSYL provides complete industrial and commercial cheese processing solutions covering every stage from raw milk pretreatment to final packaging and storage. Our cheese production lines are designed for high efficiency, stable quality, food safety compliance, and flexible customization, serving dairy factories, food processing plants, and commercial cheese producers worldwide.
With extensive application experience in both domestic and international markets, HSYL cheese production lines can be custom-designed according to customer capacity, cheese type, automation level, and local food regulations. The system supports the production of hard cheese, semi-hard cheese, stretched cheese, and processed cheese, ensuring excellent texture, flavor consistency, and nutritional retention.
One production line can be configured to manufacture multiple cheese varieties, including:
Cheddar Cheese
Mozzarella Cheese (Pasta Filata / Stretch Cheese)
Gouda Cheese
Parmesan Cheese
Processed Cheese
Custom Regional Cheese Varieties
This multi-functional capability allows manufacturers to diversify product portfolios while maximizing equipment utilization.
The cheese production process begins with high-quality raw milk. Milk is received, filtered, standardized, and stored in refrigerated tanks to ensure consistent fat and protein content.
Process steps:
Raw milk receiving
Filtration and clarification
Fat standardization
Temporary cold storage
This step ensures stable raw material quality, which is critical for consistent cheese yield and flavor.
Milk is pasteurized to eliminate harmful microorganisms while preserving nutritional components. HSYL offers multiple pasteurization options depending on product requirements.
Pasteurization methods:
Plate pasteurization
Tubular pasteurization
Batch pasteurization (for artisan-style cheese)
After pasteurization, milk is rapidly cooled to fermentation temperature to prepare for starter culture addition.
Selected starter cultures are added to initiate controlled fermentation. The acidification process directly affects cheese texture, flavor development, and yield.
Key control parameters:
Temperature
Time
pH level
Culture dosage
The system supports precise parameter control via an intelligent monitoring system.
Rennet is added to coagulate milk proteins, forming a uniform curd. The curd firmness and setting time are carefully controlled to match specific cheese varieties.
Once the curd reaches optimal firmness, it is cut into uniform cubes using automated curd knives. Cutting size affects moisture content and final cheese texture.
Functions:
Adjustable curd cutting size
Gentle stirring to release whey
Controlled heating to promote syneresis
Whey is separated from the curd using gravity drainage or mechanical discharge systems. Efficient whey removal improves cheese structure and reduces moisture variability.
Recovered whey can be further processed or reused, improving overall production economics.
Curd is transferred into molds and pressed to achieve the desired shape, density, and moisture content.
Pressing features:
Pneumatic or hydraulic cheese presses
Adjustable pressure and time
Uniform pressing across molds
Salting enhances flavor, controls microbial growth, and improves shelf life. HSYL offers dry salting and brine salting systems.
Ripening rooms with controlled temperature and humidity allow cheese to develop its characteristic flavor and texture over weeks or months.
For stretched cheese production, pressed curd undergoes a hot water stretching process.
Stretching process steps:
Hot water heating
Mechanical stretching and kneading
Fiber formation
Shaping
This process gives mozzarella its signature elasticity and meltability.
Final cheese products are shaped, portioned, vacuum packed, or modified atmosphere packed to extend shelf life and maintain freshness.
Refrigerated milk tanks
Filters and clarifiers
Milk standardization units
Plate or tubular pasteurizers
Milk homogenizers
Automatic CIP cleaning systems
Cheese vats are the core equipment for curd formation and processing.
Features:
Food-grade SUS304 / SUS316 stainless steel
Automatic cutting and stirring
Temperature-controlled heating jackets
Whey drainage tables
Automated discharge systems
Whey recovery integration
Pneumatic or hydraulic pressing
Multi-mold configurations
Adjustable pressure control
Designed for consistent stretching quality and fiber structure.
Vacuum packing machines
Thermoforming packaging systems
Labeling and coding options
Ripening chambers
Cold rooms
Temperature and humidity control
As an experienced cheese processing equipment factory, HSYL offers full customization options:
Production capacity: small, medium, or large-scale
Automation level: semi-automatic to fully automatic
Cheese type configuration
Factory layout design
Electrical standards and local regulations
Our intelligent monitoring system enables real-time tracking of temperature, pH, time, and production status, ensuring consistent quality across batches.
All equipment is manufactured in compliance with international food safety standards:
HACCP
GMP
ISO 22000
Features include:
Smooth welds and sanitary design
CIP (Clean-In-Place) systems
Corrosion-resistant stainless steel construction
HSYL cheese production lines are widely used by:
Industrial dairy factories
Commercial cheese manufacturers
Food processing plants
Export-oriented cheese producers
Private label cheese brands
Direct factory manufacturing
Proven international project experience
Custom engineering solutions
Stable equipment performance
Professional after-sales support
Yes. With modular design and adjustable process parameters, one line can produce mozzarella, cheddar, gouda, and other cheeses by switching configurations.
Absolutely. HSYL provides fully customized solutions based on capacity, cheese type, automation level, and factory layout.
Capacities range from small-scale pilot lines to large industrial systems producing several tons per day.
Yes. All equipment complies with HACCP, GMP, and ISO standards, using food-grade stainless steel.
Yes. Our engineers design solutions compatible with existing pasteurizers, packaging machines, or cold storage systems.
Yes. HSYL offers installation guidance, operator training, and long-term technical support.
It can be semi-automatic or fully automatic, depending on customer requirements.
Raw material washing, grading, and pre-treatment
High-speed precision cutter
Cooking, baking, or sterilization
Rapid cooling with precise temperature control
Automated packaging, sealing, and labeling