  The
quality of rennet cheeses – those with differing
dry matter content – rises and falls with the quality
of milk used to produce it. Heating the stored cheese
milk and adding cultures according to recipe for coagulating
the curd are thus essential. The whey is pumped off and
the curd is pressed into the cheese moulds. After the
salt bath and aging process the product is packaged.
Systems and solutions from Siemens help you meet your
strict quality requirements at all times. Quality control
starts with the recipe and management of starting
quality, continues with process control via  SIMATIC
PCS 7 – which ensures
that nothing goes sour – and is rounded off by our Laboratory Information
and Management System, a key MES component.
This approach ensures optimal production planning
combined with assured and efficient fulfillment of
the highest standards of quality. | 
Products & Solutions