Milk, both raw and processed, is a very complete and nutritious food. But because of its characteristics is also an ideal place for the development of microorganisms that can make it a means of transmission of pathogens substrate. Always preserving this most basic food has been a priority. In Tefrigo we have strived to research and develop conservation methods that ensure safe consumption:
Systems for salted cheeses.
Lines painted and dried cheese
Manufacture and storage of ice.
Distribution of ice water.