COW MILK PROCESSING PLANT General Heating start Culture and rennet adding Cutting device Coagulation Curd cutting Curd discharge MAGNABOSCO S.r.l. - Via Roma, 19 – 36030 Zugliano (VI) Tel. 0445 330111 (8 linee r.a.) œ Fax 0445 330110 – 330222 e-mail: [email protected] œ www.magnabosco.com

Curd discharge Moulding Mould turnover Stewing Stewing Whey load MAGNABOSCO S.r.l. - Via Roma, 19 – 36030 Zugliano (VI) Tel. 0445 330111 (8 linee r.a.) œ Fax 0445 330110 – 330222 e-mail: [email protected] œ www.magnabosco.com

Whey heating “Ricotta” collection Maturing High pressure steam boiler model GVR MAGNABOSCO S.r.l. - Via Roma, 19 – 36030 Zugliano (VI) Tel. 0445 330111 (8 linee r.a.) œ Fax 0445 330110 – 330222 e-mail: [email protected] œ www.magnabosco.com

TYPICAL CHEESE PRODUCTION FROM COW MILK Processing chart Description MAGNABOSCO S.r.l. - Via Roma, 19 – 36030 Zugliano (VI) Tel. O445 3302111 (8 linee r.a.) - Fax 0445 330110 – 330222 e-mail: [email protected] - www.magnabosco.com 1) Pict.1 shows the double bottom coagulator on platform aimed at transforming all milk types into cheese and ricotta, all in one equipment; 2) After filling the coagulator with milk, the high pressure steam produced from steam boiler model GVR (pict.17) heats the milk very quickly up to the coagulating temperature. During this phase culture is added and when...