Seeding and curdling milk

In a pasteurisation vat, fresh milk can either heated to a temperature between 72°C-74°C for 15 seconds and then cooled to between 35°C and 40°C; or be slightly heat up and kept raw.

The milk is then seeded with mesophilic and thermophilic bacteria for a period of hot maturation. At a fixed pH, rennet is added; and the milk is then left to coagulate for 45 to 60 minutes in the vat.

Photo taken at : Ferme d'Opal