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Cheese can be divided into hundreds of varieties, milk source (including animal feeding), whether pasteurization is used, milk fat content, bacteria and mold, processing method and fermentation determine their shape, taste, and taste. Cheese can be flavored with herbs, spices, or smoke. The yellow and red in cheese, such as red Leicester, is due to the addition of carmine.

A few cheeses solidify by adding vinegar, lemon juice, or other acids, while most cheeses are slightly acidified by bacteria, turning lactose into lactic acid, and then adding rennet to make it completely solidified. In vegetarian cheese, rennet can be replaced by other substances. Most vegetarian cheeses are fermented by the fungus Mucor oryzae, but some are extracted from different species of the genus Cirsium.
Most cheeses are milky to golden. Traditional cheese is rich in protein and fat, vitamin A, calcium and phosphorus. Low fat cheese made from skim milk is also used in modern times. In addition to the traditional Western cheese products, there are also various kinds of non lactic acid bacteria cheese made from Daliang milk minority in Guangdong Province.

Cheese process: raw milk → standardization → sterilization → cooling → adding starter → adjusting acidity → adding calcium chloride → adding pigment → adding coagulant → cutting clot → stirring → heating → whey discharge → molding and pressing → salting → ripening → coloring and waxing → finished products


1.Opportunity to realize products with customized recipes.
2.Opportunity to produce more than one product with the same processing line.
3.High quality of the final product keeping an elevated nutritional value.
4.Wide customization of the final product.
5.Maximum yield, minimum production waste.
6.Highest energy savings thanks to the most advanced technologies.
7.Complete line supervision system through monitoring of every process phase.
8.Recording, visualization and printing of all daily production data.

Cheese Production Line
Scalding Equipment
Screw Elevating Equipment
Forming Mould
Brining Tunnel
Scalding, Stretching and Moulding Unit
Round Shape Tilting Cheese Vat
U-shape Cheese Vat
Whey Draining
Full-auto Cheese Vat

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