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The cheese fermentation vat is a specialized unit used in white cheese production. Milk is fermented in this vat, curd is cut, and whey is drained using a pressing cloth and side-mounted pulleys. Pressing plates and weights are applied to ensure excess whey removal, after which the produced cheese is cut into blocks and submerged in brine.
✅ Capacities: 600 – 1,500 liters.
This system optimizes traditional white cheese production at an industrial scale, ensuring a high-efficiency and hygienic process.
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