The cottage cheese is a derivative of milk obtained from whey protein, that is, the liquid part of milk that separates from the curd during the heating (of the cheese cheesemaking process). It 'a product is held for dairy preparations.
Thanks to its high content of lactalbumin, the most noble of milk protein, rich in amino acids, cottage cheese is a highly nutritional product.
For its great digestibility characteristics and its delicate flavor, is a widely consumed product being used more and more frequently in the confectionery industry
and fresh pastries
The whey treatment to get the ricotta is a method known and traditionally made manually in tanks in the double bottom, a process which has the disadvantage of implying a prolonged contact of the serum with the environment and with the operators, phenomena that can cause bacterial contamination of the product, resulting in deterioration of the quality and shelf life of the same.
The plant for the manufacture Nòrea consists of a production unit and of treatment that allows to carry out the complete cycle of the ricotta cheese manufacture in a simple and effective arrival of the whey up to packaging.
A limited number of operators can easily and rapidly treat a large amount of raw material, by obtaining a long shelf product that maintains the original characteristics of the structure, taste and moisture.
The baseline includes affioratore, draining bathtub, Smoothing, packaging

The plant can be equipped with various other elements such as:
Section receipt and standardization serum
Sending section automatically catalysts ingredients
Section recovering waste heat serum
Special dosage unit of aromas or additional ingredients
Additional sensors and detectors characteristics of the product.

The physical dimensions of the components can be adapted to the logistical needs of the customer.