The Cottage Cheese production line with the application of fully automated, closed coagulation baths. A typical cuboid shape of the vat allows for uniform grain size and its uniform heating up through the circulation reheating with whey. Further processing of grains including rinsing, cooling, and dehydration is carried out continuously in the flow, and the cream standardisation proceeds in conditions of gentle stirring, without disturbing the structure of the grain. The production line guarantees obtaining a product with adjusted particle size, high microbiological quality, and a long shelf life.
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