Once the milk has been prepared (standardization, pasteurization, etc.), It undergoes a coagulation phase. We perfectly control curd coagulation and syneresis, which will then be acidified and drained before being stretched and molded in special modules. Besides our perfect mastery of process times with our dynamic coagulation principle, the advantage of our solution is that the range of products from a given production unit can be extended. The same unit can produce mozzarella but also soft cheeses or feta. The downstream part of each process (molding, draining, stretching, etc.) Will be specific, but the coagulation unit will be shared by all of the products. We works downstream partners who are specialists in mozzarella production which allows providing turnkey solutions and making commitments in terms of yield and standard deviations.