Designed to study the manufacture of cheese and the combined influence of temperature and coagulants nature on produced cheese quality.
- Programming the heating sequences.
- Control of product quality by monitoring process parameters and waiting time before cutting.
- Apply hygiene measures.
Study of the temperature influence:
- Nature of the coagulants to improve cheese quality
Programming the heating sequences
Control of product quality:
- Monitoring process parameters and waiting time before cutting
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