| 摘要 |
<p>Pasteurized milk with destabilizer and bacteria culture additives is pumped into a heated coagulator where the curds are formed. Elbow pipes connect the coagulator to a vertical column with a cross-sectional area 18 times that of all the pipes to ensure uniform ascent of whey and curds. After passing through a strip cutter, curds and whey are discharged through an opening at the side.</p> |
