The purpose of cheese whey draining is to

• High efficiency
• high whey expulsion
• Provide texture
• Easy CIP
• Provide a rind on cheeses with long ripening periods
• Automatic control (optional)

The rate of pressing and pressure applied are adapted to each particular type of cheese. Pressing should be gradual at first, because initial high pressure compresses the surface layer and can lock moisture into pockets in the body of the cheese.

The pressure applied to the cheese should be calculated per unit area and not per cheese, as individual cheeses may vary in size.