Padstow Cheese has improved product quality, increased yield and shortened processing time thanks to the installation of a WMFTG MasoSine Certa 200 pump


hen a small cheese producer in Cornwall could no longer keep up with demand, the company turned

to a MasoSine Certa pump from Watson- Marlow Fluid Technology Group (WMFTG). The switch helped to facilitate the move to a new facility and maximise the advantages from upgraded dairy equipment. This investment has helped increase the quality of products, grown yield and shortened processing time by up to 2 hours a day. Lawrence Reynolds and his wife began

developing cheese in 2014 as a hobby after they attended a cheese-making course together. “The demand for our cheese soon outpaced what we could produce,” said Reynolds. “Chefs were buying it from retailers at full price just to get hold of some.” Padstow Cheese had to expand, so

Reynolds converted a unit into a dairy in 2019.. “We went from a 600-litre vat operation, to

2000 litres, and began producing cheese more days a week, essentially quadrupling our output,” he said. The company’s core product, Cornish Jack,

is a stand-alone cheese developed from scratch. Reynolds describes Cornish Jack as an Alpine, Swiss-style cheese, but with a

unique flavour profile. The company also produces Old Jack, a mature version of Cornish Jack. In addition, Padstow Cheese has a 50:50 collaboration with Sharp’s Brewery of Cornwall, whereby a special cheese (50 Jack) has been developed that is brined and washed in the brewery’s beer. “To produce our cheese we originally had an

off-the-shelf centrifugal pump with two speeds: on and off,” explained Reynolds. “Due to its lack of control and aggressive nature, the centrifugal pump created a lot of foam and air bubbles, which is detrimental to quality. In addition, the pump would damage the curd with its ‘chopping’ action.” The company’s process took a major step

forward with the introduction of a prepress, and knew that a better pump would be a perfect complement to this new equipment. “We needed a better pump, not just to pump

the milk into the curdling tank, but to transfer the curd from the vat to the prepress,” said Reynolds. “Our research led us to WMFTG and others from overseas. However, WMFTG were great from day one. They listened to our requirements and took a real interest, despite our operation being much smaller than the large dairies they are more familiar with serving. They helped specify the right pump in terms of its size and speed capabilities.” To help Padstow Cheese confirm the

capabilities of its proposed investment, WMFTG supplied a loan pump in October 2020: a MasoSine Certa 200 complete with samples of 2” diameter Aflex FaBLINE hose. “Within a month we knew that the Certa 200

was perfect for our needs, so we placed an order,” said Reynolds. “The product transfer is extremely gentle, while we also get far less aeration. In addition, by pumping through the hose we can spread the curd evenly as it fills up the prepress.” Notably, the Certa 200 and FaBLINE hoses

have combined to improve the ‘eyes’ of the cheese. Rather than air, eyes in the cheese now form by CO2 created by starter culture bacteria that is purpose-introduced. As the cheese ages and ripens, the CO2 forms small bubbles that spread through the cheese and would escape but for the rind. This rind is tough enough that it traps the bubbles inside the cheese and creates eyes. Better eye size and improved texture is opening up new markets. By introducing a Certa pump, the company

has also decreased the amount of fines in its cheeses, in turn increasing yield. By the very nature of their operation, certain pump types will break curd into fines. The generation of cheese fines is in direct relation to production loss, which means plants produce less cheese from a certain quantity of milk. “We haven’t calculated it accurately, but I

estimate that our yield is up by at least 8-10%,” said Reynolds. “In addition, wastage is down and process speed has increased because the Certa is more efficient at transferring both milk and curd. The pump, in combination with FaBLINE hoses, is saving 90 minutes a day in production time.” Reynolds says cleaning is another

advantage of the investment. “The Certa pump is so easy to clean, unlike our previous centrifugal pump, which was a nightmare. In addition, the smooth construction of Aflex FaBLINE hoses means we can flush the cleaning products through and rinse out very easily.”

Watson-Marlow Fluid Technology Group


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74