Curd Cheese Unit

TORAY Curd cheese production unit is a production line that is usually located in milk processing facilities and is specially designed for the production of curd cheese. Curd cheese is a soft, slightly salty and low-fat cheese type. The manufacturing process usually includes the following steps:

General Components and Functioning of Curd Cheese Production Unit:


Heat Treatment and Coagulation: Standardized milk is mixed with appropriate enzymes and starter cultures and then heated at a specific temperature. This process allows the milk to coagulate.

Whey Separation: The cheese mass formed after the coagulation process is separated by whey (serum). The whey is separated to be used for other products.

Cheese Mass Processing: The resulting cheese mass is filtered and shaped, usually through a large cheesecloth or special filters. For curd cheese, it is usually squeezed less to ensure it has a crunchy texture.

Salting : Curd cheese can be lightly salted for flavor and preservation purposes. Salting can be done by mixing it into the cheese or sprinkling it on the outside.

Packaging and Cooling : The curd cheese produced is packaged appropriately (for example, vacuum packaging or closed containers) and is usually ripened for a certain period of time in cooling rooms or cooled quickly.

Curd cheese production units are generally compact and hygienic in design and are specially designed for the safety of the production process and product quality. Paying attention to hygiene standards and performing appropriate procedures during the production process ensures the safe production of sensitive products such as curd cheese.