Paneer Section

The paneer section starts with fresh milk being heated to a specific temperature in large stainless steel tanks. Once the milk is hot enough, it goes through a process called curdling, where the milk solids separate from the liquid. This is done carefully to make sure the paneer stays soft and delicious. Using food-grade machines ensures that everything stays clean and follows strict hygiene rules. Because the machines control the heat perfectly, the paneer always has the right texture and taste. These stainless steel tools are very strong and do not rust, making it easy for workers to wash them and keep the area spotless for the next batch.

After curdling, the fresh solids are placed in a special pressing machine to remove any extra liquid and form a solid block. This machine uses steady pressure to make the paneer firm but tender. Once it is pressed, the paneer is cut into neat cubes or blocks by sharp, clean tools. This automated system helps the dairy plant produce the same high quality every day without any mistakes. The smooth flow from heating to cutting makes the work fast and reliable. By using these professional machines, a company can ensure their paneer is safe, healthy, and high in quality for everyone to enjoy.