3. Implementation

3.1 Manufactured from drained lactic curds

Diagram shown in figure 3 .

• Step 1 – Milk fat standardization

  In order to achieve the target fat-to-dry matter (F/DM) content in the finished product: double, single cream, low-fat, etc. (table 1 ), the milk must be standardized in terms of fat content. Milk fat content is adjusted by mixing skimmed or whole milk with cream. Cream is obtained by continuous centrifuging in skimmers at a temperature...