If necessary, calcium chloride and saltpeter can be added before the rennet. Anhydrous calcium chloride salt can also be used in milk.
The curd tank consists of a 5,000L liquid rennet and 3,000L milk section. After rennet,
the milk is cut and stirred carefully. It is important that the stirred milk comes to a standstill in order to begin the coagulation process. After coagulation is cut and stirred, the whey is eliminated.
Containing an agitator and knife in the curd tank, we have also installed spray nozzles
to connect for simple cleaning.
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