帕斯塔费拉塔乳酪
制作帕斯塔费拉塔奶酪的关键是做好拉伸、融化、起泡和脱油（脂肪提取）方面。 我们的设备经特别设计，能够限制变量的影响，从而让凝乳块在烹饪和拉伸之前的pH值保持在必需的狭窄范围内。 并且我们的全自动系统还有助于确定奶酪的功能特性，并确保精确的水分含量。
探索用于生产马苏里拉奶酪和纤丝奶酪的设备
干盐腌
Dry-salting Cheese is salted for two primary reasons. The first reason for salting cheese is to slow down or stop the bacteria process. The second reason for salting cheese is for the cheese flavor.
模制与冷却
The moulding stage has two purposes. First, to transform the molten Mozzarella / pizza cheese curd into blocks in the desired shape, typically a 2.5 kg block (Europe) or a 20 lb. (US). Second, to cool the block and produce a firm outer layer that is stable for brining and/or packaging.
