Fark Process designs, manufactures and installs turnkey curd cheese and ricotta cheese production lines. You can contact us for detailed questions about Industrial scale curd cheese productions.
Curd cheese in the production of hard / semi-hard cheeses, whose curd cheese is heat- treated to maximum 72 ° C. The result is a type of cheese produced by processing whey. In terms of serum proteins is rich. In the production of curd cheese, whey is heated to 90 ° C to precipitate these serum proteins. However, this precipitation process takes place depending on the appropriate temperature, pH and salt ratio. Boiling During the process, the quark cheese pieces are collected on the tank and the tank is discharged at the end of the process. Together they are taken to the curd cheese cart and drained. The curd obtained is packaged. In batch pasteurizers in traditional production The curd that comes out of the cooked whey at the end of the process is collected on the upper surface. Curd pieces collected on the surface are perforated. The curd is taken with the help of a ladle with draining holes and drained. Curd cheese, which is obtained by denaturing with heat in a type known as ricotta in Europe, is homogenized and creamed.