Cheese is a fermented milk product obtained by fermentation or fermentation and coagulation of the milk protein casein. Whey after whey is also among the products evaluated whey. After the coagulation, the frit is processed according to the type of cheese and the salting process is started. Salting is of two kinds and is in the form of dry salting or brine. Dry salting is provided by sprinkling ground salt on the surface of cheese and feeding it to cheese. According to the type of cheese after salting the cheese is subjected to a certain period of time and ripening process.
After all production processes, the cheeses that are taken into the storage or stored for storage in the final stage usually have a hiding temperature of 6 ten 8°C. The air circulation is good, moisture and temperature are in a decision and stable.