Milk enters into the vat from the inlet through the filter, they are heated and fermented in the vat, further stirred and cut. Then the whey from fermented milk is discharged from the outlet, the cheese is remained in the vat. With jacket for heating and temperature keeping, or cooling to certain temperature for the milk become rigid.Parts contacting with product are all made of high grade stainless steel, comply with food grade sanitary standard. With temperature control system, auto control the agitator, auto press the cheese to drain the milk whey. Evenly cutting and stirring, whey is highly separated.