Curd Handling

Air Lock Assemblies

A curd air lock assembly introduces cheese curd into the blower line. We can also design these to feed an auger conveyor or curd mill. Curd drops into the star-wheel valve where it is consistently fed into the blower line.

  • Can be made CIPable for easy, effective cleaning 
  • Non-stick coating available
Meet or exceed USDA sanitary standards.

Curd Cyclones

Curd cyclones are receivers for blown curd that separate air from curd. As curd enters the cyclone it spirals down the funnel and drops out the bottom (typically into the hopper of a cooker) while air escapes out the top.

  • Can be made CIPable for easy, effective cleaning
  • CIPable configurations feature a spray ball hook-up which clamps to the cyclone’s curd inlet
Meet or exceed USDA sanitary standards.

Curd Pails

In order to offer the highest possible quality to our customers, we manufacture our own stainless steel curd pails.

  • Our 14 quart (3.5 gallon) pail is 12 inches wide
  • Flat sided to easily scoop from any flat bottom vessel 
  • Top and side handles provide added control when scooping and pouring 
Meet or exceed USDA sanitary standards.

Curd Unloaders

With a custom-built curd unloader from Koss, you can easily move cheese curd from the curd table to the air lock assembly or to an incline auger for hoop filling. Our auger-style conveyors are made from stainless steel for decades of durability. 

  • Feature a double helix ribbon auger for efficient product movement
  • Can be made CIPable for easy, effective cleaning
Meet or exceed USDA sanitary standards.

Koss Y Diverters

Whether blown or pumped, the Koss Y Diverter will allow material to flow to two different locations, or merge two product flows into one. Designed to perform using an actuator, control arm and offset mounted plate.

  • 304 or 316L stainless steel
  • Manual, pneumatic or linear servo actuator
  • 22.5 degree angle and smooth internal surfaces
  • Easily disassembled for cleaning/inspection
  • Mountable in any position
Meet or exceed USDA sanitary standards.
Contact us today for a quote.

For further reference ...

More about cutting the curd

Cutting the curd is an essential step in the cheesemaking process. It aids in the continued drainage of whey. Some recipes call for cutting the curds into large pieces to achieve a moister, softer cheese, (think Camembert or Feta) while others require a smaller cut curd to produce a drier, firmer cheese (like Parmesan or Romano).

An essential step in cheesemaking
Larger curds = moist, soft cheeses
Smaller curds = dry, hard cheeses

More about curd blowing

Transferring newly cut pasta filata curds (or chips) into a Cooker-Mixer-Stretcher (CMS) is often accomplished by curd blowing. Curd blowing is when curds are continuously blown through a tube into the curd cyclone (or hopper) of the CMS machine. 

Curd blowing = moving newly cut curds to a CMS machine

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