In-Line Continuous Flow Process for Making Cheese

This invention describes a continuous method for making cheese, moving away from traditional batch processes. It involves carefully adjusting the temperature of milk, then making it acidic, and finally adding a specific enzyme to quickly form uniform cheese curds. These curds are then separated from the liquid whey and further processed into various types of cheese. The claims specifically detail the use of different milk types, including reconstituted milk from powders.