The rennet allows the milk to coagulate. This thickens the milk and turns it into curd. The curd is cut, stirred and heated further for a period of time in the whey. The entire 7 500 l is then drained into a finishing vat. In this finishing vat, the curd is continually stirred, which is called the stir-curd method. At the end of the process, the curd is salted at 2 % of curd weight, and the machine makes sure that even salting and mixing are achieved. The curd is then placed into the moulds, where we weigh 10,3 kg of curd, and it is placed into a long horizontal press. This is where the excess whey is removed once pressed overnight.
“ The whey that is pumped out to a waiting 30 000 l tanker truck is taken to a nearby cattle farmer to feed his 500 Brahman cattle. Whey is a source of energy, and 70 l of whey is equivalent to 3 kg to 4 kg of dairy ration energy value, remembering that a cow drinks about 80 l of water every day. For cows, whey is just a high-energy source added in liquid form.