Filling The portioning of curd is precise work. The quality of the cheese is influenced very early in the production process by the quality of the curd and the portioning technique. Mistakes cannot be corrected later. We therefore pay close attention to the process steps at these stages. The exact and precise dosing of the continuously supplied coagulum is intrinsically interlinked in order to ensure the perfect quality. The dosage procedures in turn affect the weight, consistency, form and quality of the cheese. ALPMA has developed a whole family of portioning devices in order to meet demands , which are coordinated to meet the requirements of the various types of cheese. Consequently, it is possible to define the technique which gives the optimum portioning for every sort of cheese. ALPMA Fillers Filler FORMATIC – High perfomance for filling yellow cheese curd under whey. There are at least two filling heads permanent working. One is filling the mould, the other is pressing. So the flow of product doesn't need to stop. exact filling- volumes for equal weights lateral holes avoided round or recangular, every kind of mould can be filled space-saving construction easy to clean Filler AFE – The semi-automatic filler permits exact and hygienic filling of the curd and accurate control of the draining whey without loss of curd. Filler ATP – Extremely soft varieties of curd, with a large grain size, are placed gently in the moulds layer by layer, by means of immersion filling. Filler MR – A high-performance filling system notable for its particularly high level of precision. Available in single-track or multiple-track versions, with up to 20 inclined or vertical dosing chambers which are filled or emptied by pistons. Complete with hygienic CIP equipment the MR is an optimum solution for: Dosing which is gentle on the product Total flexibility Maximum capacity Best hygiene Filler ABP – An automatic block filling system for soft to semihard varieties of curd with a high capacity. A complete blockmould is filled in each portioning cycle. Filler ARP-N – This fully automatic, inclined row filling system gently fills the moulds with soft curd. Multiple formats – changed with a simple handle – permit the rapid conversion to another sort of cheese. Filler ARP-T – Automatic row filling system for medium-heavy products such as e.g. large loaves and cylinders of cheese made of soft to semihard curd.