You are on page 1of 1

PRODUCTION OF CHEESE

Raw Milk CURD

Milk
10°C 75°C
55°C

HEATER COOLER

CENTRIFUGE SEPARATOR
Fat Skim Milk
( Vinegar )
CENTRIFUGE SEPARATOR Enzyme Rennet Cheese
Whey Curd

Salt

85°C 55°C
MIXING MIXING
HEATER
MIXING
Curd

BS 1553: PART 1: 1977

You might also like