Curd preparation

Curd preparation

To make cheese, rennet and lactic acid are added to the milk. Rennet causes the “solids” in the milk, milk protein and milk fat, to clump together. This thickens the milk. The clotted milk is called the curd. This floats in a pale yellow liquid called whey. In addition to rennet, lactic acid is also added to give a nice flavor to the cheese and extend its shelf life.

After curdling, the curd should be washed and cut into small even pieces. Cutting the curd increases the surface area allowing more whey to leave the curd. Curd preparation is an important process in making hard and soft cheese. A process that C. van ‘t Riet Zuiveltechnologie B.V. masters like no other.

C. van 't Riet Zuiveltechnologie B.V. helps you manage your entire dairy production process.
fully control and, where necessary, optimize

We gladly help you make the right choice for the processing of your valuable milk