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MILK RECEPTION AND MILK TREATMENT
DRINKING MILK AND CULTURED MILK PRODUCTS
SOFT, NON MATURING (FRESH) CHEESE
SOFT, MATURING CHEESE
"PASTA FILATA" CHEESE
HARD AND SEMI-HARD CHEESE
PROCESSED CHEESE
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CHEESE > CHEESE VATS
Milk and dairy products
Reception and measurement
Storage
Heat treatment
Fermentation
Deaeration
Standardization
Dosing
Cooling
Cheese
Cheese vats
Draining
Draining and cooling
Mixing
Draining and forming
Cheddarization
Pre-pressing and pressing
Stretching and forming
Melting
Brining
Washing systems
Tunnel washing
Centralized washing
Other components
Transporting
Rotating
Stacking
Flow control
Moulds
Packaging
Liquid products
Viscose products
Cottage cheese
