Line for the continuous production of traditional and crumbled curd. The technological process involves coagulation and processing of grain in the boiler, pre-cooling the slurry, standardisation of grain curd with its gentle pressing and final additional cooling of the curd. Before packaging, traditional curd is stored in a refrigerated container and crumbled curd is directed for packing or further ripening of grain in the cold storage.

An important feature is the gentle treatment of the grains of curd at the pressing stage and the final separation of whey, giving the cottage cheese a delicate loose granular structure.