If cheddaring system is used there will be no need for drums for filtering. Both cheese coming out from process and its whey are mixed in cheddaring system to keep it fresh and then whey is filtered. So pH value and amount of dry matter within products is standardized. With standart and stable values process more balanced and productive. This vat also provides transfering curd cheese without human contact. Cheddaring system’s capacity may vary depending capacities of process tanks.
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