Conventional Systems Cheese Vat

Cheese Vat

 Conventional Systems Cheese Vat
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Milk prepared in desired features is transferred to Fermantation vats. It is subjected to fermentation process. Coagulum to be waited is allowed to become hard. In this stage, cheese releases whey. Coagulum cutting maturity is controlled. When the coagulum is re ached the maturity to be cut., cutting process is performed manually and cheese is cut in the size of sugar cube. After the coagulum is filtered, it is subjected to pressing process with manual weights. Pressed cheese is cut in desired sizes with gage and cutters. Packaging process is performed after the desired maturity value is obtained from brine.

KROMEL manufactures has accordance with ISO 9001:2008 Quality, ISO 14001 Environment, OHSAS 18001 Occupational Safety, ISO 10002 Customer satisfaction processes and our company has ISO 9001:2008, ISO 14001:2004, OHSAS 18001:2007, ISO 10002:2004 certificates.

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