The elastic polyethylene cheese cloths differ from their other three-dimensional structure. The conical shape of the holes through which the whey flows out causes that it does not return to the cheese mass. This property gives the consumers exceptional use by providing capillary drainage of whey in the production of cottage cheese and cheese. The scarf is easily removed from the cheese mass and its surface is very smooth.
Scarves are in blue according to safety requirements. The quality of the product is strictly controlled throughout the entire production process.
they do not retain moisture
they drip very easily, so there is no need to apply high pressure
curd and cheese do not adhere to the headscarves and are easy to separate from them, thanks to which the smoothness of the cheese surface is obtained
it is very easy to remove cheese from molds, thus work with kerchiefs is not bothersome
there is no waste of raw material, thus the sewage is very clean
they can be used repeatedly (up to destruction) after prior washing at 60-70 ° and disinfection
the total cost of using these headscarves in the long run is lower than the cost of other headscarves (washing cost, labor, sewage fee, raw material saving)
The thickness of the shawl is selected depending on the type of product and the technology used. Strength is possible to be assessed through use. Mostly for smaller cheeses (up to 2kg), we recommend 30g / m2 scarves, with larger ones - 50g / m2. We recommend 35 gsm scarves for the production of curd cheese.
When using sheets in the form of sheets, eg for bath tubs, trolleys or tables, a thickness of 35 gsm is sufficient.
The thicker shawl also causes larger imprints on the bending of the cheese, if it depends on someone on a smoother surface, then a thickness of 35 gsm will be better.
During use, make sure that the sling adheres to the cheese with a smooth side, then the effect of draining the whey will be the best!
50 x 50 cm
90 x 90 cm
35 g / m2
50 g / m2