White Cheese Vat

PEYNİR MAYALAMA TEKNESİ

White Cheese Vat are used for producting white cheese. White cheese is fermented in these basins. Curd is broken and percolated by means of extractor clothes and side pulleys. Remaining water is extracted by placing weight pressure and weight plates. Acquired cheese is cut with moulds and provided with brine water.

Capacity: 600, 1.200, 1.500 LT

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