The Mystery of Industrial Cheese Production

Industrial cheese production begins with the pasteurization of fresh milk, followed by the addition of lactic acid bacteria fermentation agents. The lactose in the milk is converted into lactic acid by lactic acid bacteria, reducing the pH value and causing the milk protein to denature and coagulate. This process requires the assistance of rennet to coagulate the milk protein into lumps. Afterward, the whey is removed through cutting and pressing, and cheese blocks gradually form. After further fermentation, drying, and packaging, delicious cheese is produced.

Key equipment includes pasteurizers, fermentation tanks, coagulation equipment, presses, dryers, and packaging machines. Fresh milk is quickly heated and sterilized in the pasteurizer, fermented in the fermentation tank, acted upon by rennet in the coagulation equipment, pressed to remove whey, dried in the dryer, and packaged to ensure hygiene and shelf life.