Liquid Ring Pumps for Cheesemaking
Cheesemaking is both an art and a science. From the initial collection of milk to the final stages of aging, every step requires precision and care. Liquid ring pumps play a crucial role in modern cheesemaking by ensuring efficient, gentle handling of delicate materials like milk and curds.
We guide you through the cheesemaking process and explain exactly how liquid ring pumps contribute to producing high-quality cheese, all while maintaining food safety standards.
What Are Liquid Ring Pumps?
Liquid ring pumps are specialized vacuum pumps that create pressure using a liquid, commonly water or another sealing fluid like oil.
They’re designed for industries where gentle handling and hygiene are paramount, making them ideal for food and beverage companies.
The main components of a liquid ring pump include:
- The impeller: Rotates within the pump, compressing air by drawing it in through the centrifugal force generated by the rotating impeller that creates the liquid rings
- The body housing: Houses the impeller and consists of the vacuum inlet and discharge ports providing the flow paths for the gas mixture being handled
- The sealing fluid: Forms the ring inside the pump body as the impeller spins, creating small chambers for gas to be trapped within
Liquid ring pumps are especially useful in cheesemaking because they are efficient, durable, and hygienic.
How Liquid Ring Pumps Are Used in Cheesemaking
Cheesemaking involves a series of carefully controlled steps, each of which benefits from the use of liquid ring pumps. Let’s take a closer look at the process, from beginning to end:
Milk collection
The journey to great cheese starts with milk sourced from cows, goats, or sheep. The milk must be tested for quality, adjusted for fat content, and prepared for coagulation by adding calcium chloride. Liquid ring pumps ensure the milk is transferred from storage tanks to processing areas gently and efficiently. This step preserves the milk’s integrity, maintaining its natural flavors and quality.
Acidification and coagulation
Starter cultures are added to the milk to initiate acidification. During this step, lactose is converted into lactic acid, lowering the milk’s pH. Rennet is then introduced to coagulate the milk, causing proteins to curdle and separate from the whey. Timing and temperature are critical during acidification and coagulation, as they directly affect the texture and flavor of the cheese. Liquid ring pumps play a vital role here by maintaining consistent vacuum conditions that help regulate temperature and ensure precise control over the acidification process.
Cutting and cooking the curds
Once solidified, the curds are cut into smaller pieces to release whey. The curds are then cooked, which firms their structure and expels even more whey. Liquid ring pumps remove excess whey during this stage, helping to preserve the delicate curds. Their gentle operation prevents damage to the curds, ensuring the cheese retains its desired texture.
Draining the whey
After the curds are cut and cooked, the whey is separated and drained, leaving behind the curds that will be transformed into cheese. Liquid ring pumps excel at pumping out the whey with minimal agitation. This careful handling is essential for maintaining the curds’ integrity.
Molding and pressing
The curds are placed into molds and pressed to form a specific shape, eliminating any remaining whey and further solidifying the cheese. During this step, vacuum pressure provided by liquid ring pumps helps expel residual whey and ensures the cheese molds correctly.
Salting and aging
After the cheese is pressed, salt is added directly to the curds or applied through a brine solution. This step enhances flavor, controls moisture content, and acts as a natural preservative. Then, the cheese is transferred to an aging room for maturation. Believe it or not, some cheeses are aged for weeks, months, or even years to develop their flavor and texture. Aging rooms are kept at precise humidity and temperature levels to ensure a quality and consistent final product.
Why Are Liquid Ring Pumps Ideal for Cheesemaking?
As you can see, liquid ring pumps are a game-changer for cheesemaking. They offer smooth, consistent operation that preserves the integrity of milk and curds, which can be easily damaged. These pumps are built with hygienic materials that meet stringent food safety standards, making them easy to clean and maintain.
Furthermore, their vacuum control ensures precise regulation during critical steps like acidification, whey removal, and aging. Liquid ring pumps are durable enough to withstand the demands of large-scale cheese production while being more energy-efficient than other types of pumps. This efficiency helps reduce operational costs, making them a sustainable choice for your business.
Liquid Ring Pump Maintenance and Support
New liquid ring pumps are designed to be strong and reliable, but regular maintenance is key to their longevity. Over time, you’ll need to replace parts to ensure everything continues to run smoothly.
Our service team at Northwest Industrial Repair offers comprehensive inspections to keep your equipment in top condition. During these inspections, we identify worn components, provide a detailed report, and proceed with repairs only after receiving your approval. We also offer emergency on-call service 24 hours a day, seven days a week, every day of the year.
Contact Northwest Flow Technologies for Liquid Ring Pumps
Liquid ring pumps are a key component of modern cheesemaking. Whether you’re considering upgrading your current equipment or need replacement parts, our team is here to help.
Contact us today for a consultation or to learn more about how liquid ring pumps can streamline your cheesemaking process. We can ship products directly to you or arrange for pickup at one of our locations in Washington or Idaho.