Cylindrical coagulators for curd processing
GEA has developed its state-of-the-art CF series of reliable, hygienic milk coagulators to offer cheese producers capacities of 6,000–15,000 liters of milk per cycle. The systems are ideal for processing the highest quality curds from sheep, cow or buffalo milk, for the manufacture of a wide variety of pasta filata, fresh and seasoned cheeses, including mozzarella, provolone, pecorino and caciotta.

The CF coagulator units from GEA carry out the process of milk coagulation, curd cutting, and curd/whey shaking, cooling or heating, to generate maximum yield. The systems offer the flexibility to process curd with enzymes, citric acid or using a combination process with both enzymes and citric acid.
The cylindrical coagulation vat is equipped with a steam-heated jacket for heating or maintaining the curd temperature. A sprinkler distributes the rennet homogeneously throughout the milk. At the end of the cycle, the curd/whey is discharged through a pneumatic valve at the bottom of the tank, and this valve also removes cleaning solutions. The curd churner is driven and controlled by a reliable and robust servo-motor with mechanical reducer and inverter. The production process is managed via a programmable PLC that can set and control all working parameters of the cycle. A memory function allows for up to five presets.
The churner contains a series of sloping blades and balanced stirrers to guarantee homogenous curd mixing and cutting to the required size. The overall design facilitates maximum curd coagulation and maturation:
GEA coagulation cylinders are designed to comply with the most stringent hygiene and sanitization requirements. The framework is made of AISI 304 stainless steel, and the interior of the vat features rotary cleaning sprinklers for rinsing at the end of the cycle or for sanitization. Cleaning pipes and rotary sprinklers can be connected to an external CIP plant.
You will also find hydraulic setting vats in our portfolio.
Whether it’s a fad or the future, 100% vial traceability is becoming an increasingly important consideration in the pharmaceutical freeze drying industry. Keeping a close eye on developments is GEA. We’re investigating possible solutions and, what’s more, we have the experience, expertise and know-how to implement them.
There was a time when the phrases ‘non-alcoholic beer’ and ‘tastes good’ were seldom used together in the same sentence, particularly by consumers. But low-proof and alcohol-free beers have come a long way – many of them now refreshing drinks in their own right – thanks in no small part to technology from GEA.
At GEA, our commitment to engineering for a better world fuels our pursuit of innovative solutions that enhance patient care and safety. One of our most promising ventures in recent years is aseptic spray drying – a technology that promises to revolutionize pharmaceutical manufacturing.