In 2016, Servi Doryl is launching the Hi-Perf, mould, of which the perforations were designed specifically to reduce curd loss and fines.
Lactic curd is a fragile curd, rather fluid, which tends to pass through the traditional circular perforations of cheese moulds. This results in curd losses and fines, which reduce cheese yield. In addition, the curd tends to block the perforations, which increases draining time.
After several years of research and tests conducted in the cheese industry, Servi Doryl has developed and patented a new form of perforations, by varying the three parameters of height, width and thickness, in order to obtain equivalent or increased draining, while still keeping the curd inside the mould.
This new technology, Hi-Perf , is particularly suited for draining milk curd cheeses, such as goat's cheese, and more generally for any cheese with fragile curd, that uses perforated moulds for draining.
The tests conducted confirm several points gained in yield (quantity of cheese obtained per litre of milk used) and a fast return on investment.
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