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Quality Certification
ISO 9001/UNI EN ISO 9001:2015

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Salting system

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Salting is carried our by means of sodium chloride which penetrates inside the cheese gradually. Salt concentration in the cheese is around 1% - 2%.

Salting in brine is carried out by cheese plunging into vats with water and salt solutions. The immersion time depends on the size of cheese and its shape.

Unit is complete with filtration and cleaning systems.

 

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Sordi Impianti Ltd

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