The Computer Controlled Teaching Curdling Tank, “CCDC”, is employed to curdle milk, which is an essential process to make cheese.

The unit has tank, water jacket, coil with one inlet and outlet for the water of the boiler, inlet for the water of the jacket, overflow, valve for the whey drainage and set of accessories for the stirring, cutting and draining of the product.

Pasteurized milk coming from a cooled milk tank is poured in the inner tank of the unit. Milk is heated to 30 – 32 °C with a water jacket with stainless steel coil, using water or steam in a closed circuit.

The unit includes a bridge with a shifter-gearmotor group that enables the displacement of the motor (computer controlled) along the unit in both directions. Thus, milk is stirred and the curd is automatically cut.

There are two temperature sensors to measure water and milk temperature. Water in the jacket is introduced through a filling/draining inlet. This inlet allows the draining of the water from the jacket as well. Air accumulated in the jacket and the excess water of the jacket is displaced through the overflow.

The whey outlet valve is employed to remove the excess whey after the curdling process.

Two transparent guards with safety interlocks protect students and allow the visibility of the practical exercises and components of the unit.

The unit includes set of accessories for the stirring, cutting and draining of the product. These accessories are: curd knives and stirrer and rising and prepressing plates attachable to the mechanized bridge.

This Computer Controlled Unit is supplied with the EDIBON Computer Control System (SCADA), and includes: The unit itself + a Control Interface Box + a Data Acquisition Board + Computer Control, Data Acquisition and Data Management Software Packages, for controlling the process and all parameters involved in the process.