Protemol Ltd

Curds are a dairy product obtained by coagulating pasteurized, normalized or skimmed milk or buttermilk in a process called curding. The coagulation can be caused by adding an enzyme rennet or any addable acidic substance. Curd drained of the whey and served without further processing or aging.<br />
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BASIC COMPONENTS OF THE PRODUCTION LINE<br />
 


vertical coagulation vat from 4 t.to 10 t.
hot water preparing unit;
membrane pump system;
whey-draining unit;
curd cooler (single-screw or double-screw)

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Benefits


Compact
Multi-purpose and fully automated.
Less loss of the product during the displacement operations;
Less survicescape consumption;
Stable quality of the final product without flavor and texture deffects
Wide range of final product type
Less mix consumption for 1 ton of the final productcompared to equivalent production lines
Isolated production process