Precessing line
| Milk receiving | → | Pastorization and coagulation | → | Stretching | → | Moulding | → | Cooling / Brining and Packaging |
· Ferment addition
· Rennet addition
· Curd cooking
· Cut and rest
· Partial whey removal
· Curd unloading in drainage vat
1. Stretching/ moulding machine by steam
2. From 5 to 20kg / batch= 80Kg/h
3. Steam injection in the double jacket and direct steam in the product
4. There will not be more fatty liquid to be purified
5. Possibility to add dry salt during the process
6. Electrical steam generator included
7. Stretching vat and moulding with two augers
8. PLC and touch screen
9. For mozzarella, pizza cheese, analogue pizza cheese, cheedar process
