The use of vacuum pumps in cheese production is crucial, and its versatility is reflected in the following key areas:

1.Degassing operation: During cheese production, vacuum pumps remove excess water and gases from the raw materials through their efficient pumping speed and compression ratio, ensuring the quality and taste of the final product.

2.Vacuum sealing: For foods that are susceptible to oxidation, such as cheese, vacuum pumps quickly remove the air inside the bag during the packaging process to achieve an ideal vacuum level, thereby extending the shelf life of the food and maintaining its freshness and flavor.

3.Cheese making process: Cheese production involves coagulation, cutting, heating to form curd, by pressing, fermentation and whey removal using vacuum pumps. This process involves microbial transformation, with enzymes produced by bacteria that give cheese its unique flavor and texture.

4.Increased production efficiency: Vacuum pumps increase production efficiency by optimizing cycle times and stability in cheese production, ensuring consistent and reliable product quality.

5.Freeze-dried cheese processing: In freeze-dried DHA cheese processing, a vacuum pump directly evaporates the water in the curd in a vacuum state to produce freeze-dried cheese.

Vacuum pump technology plays a multifaceted role in cheese production, from degassing and vacuum packaging to cooling and purification to the production of freeze-dried cheese, which not only increases production efficiency, but also improves the quality of the final product.