Cheese Production Line

Cheese Production Line

Milk Reception & Standardization
Fresh milk is filtered and standardized to achieve the desired fat and protein ratio.

Pasteurization
Using a plate or tubular heat exchanger, milk is pasteurized at 72–78°C to ensure microbial safety.

Coagulation
Milk is transferred into a cheese vat, enzymes (rennet) and cultures are added to form curd.

Cutting & Stirring
Specialized knives cut curd into uniform cubes while gentle agitation helps whey separation.

Cooking & Stretching (for Mozzarella)
Curd is heated and stretched to obtain elasticity and texture.

Draining & Molding
Excess whey is drained; curd is shaped using automatic molding presses.

Salting
The molded cheese passes through brine tanks or spray systems for flavor and preservation.

Cooling & Packaging
Final products are cooled to 4°C and packaged by vacuum or MAP machines for freshness.