Ürünler / Peynir Üretim Hatları / Beyaz Peynir (Feta) Üretim Hattı Teneke Kapatma

White Cheese is given its cubic shape by Curd Cutting Knifes once curd pressing is over and is let to rest inside brine solution for 6-12 hours. 

It can be manuelly filled into small metal cans or plastic containers as well. But mostly it is filled into 5 Kg-10 Kg-17 Kg metal cans for bulk sales. After filling, brine solution is poured into the can until it covers the top surface of moulds and cans are seamed manually by Seaming Machine.