44,982 views
In Sardinia, the production of cheese and ricotta from sheep's milk takes place in medium-large structures that process millions of liters of milk per year, or in mini dairies. In these, the quantity of milk, generally from the company, does not exceed 500 thousand liters per year. In the film we present some operational and plant solutions adopted in mini dairies with the aim of improving the knowledge of operators who want to undertake the milk transformation activity and to provide further elements to those who already operate the company cheesemaking.