for the Dairy
sector, specifically the cheese
sector, is one of our most demanded sectors and where we count with more than 30 years of experience.
Cheese can be defined as the resultant product of a selective concentration of milk components, through a coagulation and extraction of a serum that carries the soluble components of the milk.
Through manipulations of the obtained curd, the use of special temperatures of maturation and others agents, it is possible to make a huge quantity of cheese with different properties and compositions.
There are several groups of cheese according to the coagulation form, texture, consistency, elaboration of curd, maturation form, etc…
The milk quality is very important to make high quality cheese, where all known varieties of cheese have their common origin in milk.