Plant for salting granular curd is designed to separate the unsalted whey, continuous granular curd salting in brine, feeding the grain for filling the cheese molds.

The main technical data and characteristics:

Capacity, t/h:

  • by pumping a mixture of granular curd with whey from vats - 30
  • by whey with granular curd - 13
  • by granular curd - 5.5


Nominal voltage, V/Hz - 380/50

Overall dimensions, mm:

  • length - 6500
  • width - 3300
  • height - 3200


Weight, not more than, kg - 4000

Material of construction - stainless steel grade AISI 304 (12X18H9T, 12X18H10T)


The principle of operation of the plant:

The plant is designed for partial salting granular curd in the flow. Whey with granular curd passes through a special separator where the whey is fully separated and the granular curd enters the plant where is salted in brine in the flow (with a strictly regulated concentration and temperature) until it gets the desired percentage of salt. Then the separation of the brine from the granular curd is carried out and granular curd is fed on the molding.

Посолочные ванны Посолочные ванны


Perforation and dimensions of the filter elements allow minimizing the risk of loss of the granular curd with ensuring the necessary performance. Completing of the plant allows automatic adjusting and supporting concentration and temperature of the brine in the set mode.

Benefits of the plant:

  • simple, safe design, easy to maintain;
  • small payback period;
  • small production area for the location;
  • automation of process parameters;
  • integration to any level of mechanization and automation.


Salting is one of the key process steps in the production of cheese. Increased portion of salt in the granular curd has an inhibitory effect on the growth of microflora of starter cultures and insufficient portion adversely affects its quality resulting in serious defects.

Partial salting of cheese in grain allows achieving more even distribution of salt in cheese and actively influencing on the quality of the resulting product. Without partial salting in grain cheese-making factory can lose up to 30-50% of salt whey. Processing of salt whey is rather difficult and unprofitable; it requires a preliminary demineralization (the process is quite expensive); it does not suit for feeding cattle as well. Without functional equipment (especially at small factories) salt whey is not processed and this is the loss of additional income.

Benefits of salting the cheese in grain:

  • reduction of salting time in salting ponds (approximately in two times), increase its capacity
  • savings of salt
  • savings of cold consumption
  • absence of salt whey
  • possibility to control the salt content in the cheese up to 0.1%
  • stable degree of salting (automatic control of temperature, concentration, pH of the brine)
  • additional profit at the expense of conservation of sweet whey and its further processing.


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