Cheese

Undoubtedly the most widespread group of dairy products. The consumption of cheeses in the world is increasing annually.

In cheese production after the pasteurization, retention and cooling processes, the curd is then baked and processed until we obtain a ready-to-ripen product. Only in the production of yellow cheese, the milk is not pasteurized but undergoes a process of thermalisation (by a low temperature of heating at 60-65 ° C), so that the technical process can occur and processed until we obtain a ready-to-ripen product.
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