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Cream Cheese

Cream Cheese


  • The milk flows to the pasteurizer from the raw milk tank.
  • It is pasteurized and held for 3-5 minutes.
  • The milk is cooled to a working temperature and transferred into an isolated fermentation tank.
  • In the fermentation tank, the appropriate enzymes are added. Then, the milk ferments for 8-14 hours to create a curd.
  • The curd is pumped into a dripping bags.
  • The cheese is transferred to the mixer, which gives it a uniform texture.
  • Fat and flavor are added.
  • The product is packed in a packing machine.
  • The end product is transferred to the cooling room.

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