Before going to production, milk is heat treated (pasteurized).
Pasteurization of milk
Milk before use in production is heat treated (pasteurization).
A mix of a certain fat content is prepared. For this process, milk and skim milk are used.
The mix is inoculated until it transforms into coagulum. In special vats, the curd is transformed into curd.
After that curd is stretched and rolled into balls. Then it is cooled and salted. This is how delicate mozzarella and well-known suluguni cheeses are manufactured – depending on the technology, different starters and recipes. The whey received from the curd let us manufacture the beautiful cheese – ricotta. Cream is used for production of the tastiest mascarpone, creamcheese and robiola.