A netco paneer press machine is used to compress curdled milk to produce paneer (Indian cottage cheese). The machine applies uniform pressure to remove excess whey from the curd, forming a solid block of paneer. Here’s how it works:
Key Components:
- Pressing Plate: A flat plate applies downward pressure on the curd.
- Hydraulic or Manual Mechanism: Pressure is applied via a hydraulic system or manually using a lever or screw.
- Drainage System: Excess whey is drained through perforations or an outlet in the base of the machine.
- Moulds/Containers: The curd is placed in stainless steel or food-grade moulds to shape the paneer.
- Control System (optional): Advanced machines may have timers, pressure regulators, or automation controls.
Operating Steps:
- Prepare the Curd:
- Curdle milk using an acid (like lemon juice or vinegar).
- Separate the curd from the whey using a muslin cloth.
- Load the Machine:
- Place the curd in a mould lined with a muslin cloth.
- Insert the mould into the press.
- Apply Pressure:
- Activate the hydraulic or manual press to compress the curd.
- Pressure must be applied evenly and gradually to prevent uneven texture or damage to the curd structure.
- Drain Whey:
- Excess whey drains out through the machine’s drainage outlets.
- Set and Remove Paneer:
- Maintain pressure for a set duration (typically 15-30 minutes, depending on desired firmness).
- Once the paneer sets, release the pressure, remove the mould, and take out the paneer block.
Advantages of Using a Paneer Press Machine:
- Ensures uniform pressure for consistent texture.
- Increases production efficiency for large-scale operations.
- Reduces manual effort and improves hygiene.
- Allows precise control over the firmness of the paneer.
Modern paneer press machines may also be integrated into automated production lines, making them highly suitable for dairy industries.
