Once the inoculated milk achiaves expected pH, coagulated milk gets a firm structure due to the interaction between casein micelles and fat globule membrane. That is what we call "curd".
Next step is to seperate whey from curd and increase the solid content of the curd. For this purpose; curd is manuelly breaked by Curd Breaking Apparatus into small cubic curd particles which are uniform in size. This will let the whey flow out between curd particles and leave the vat.
