Abstract: A method and system for producing panela cheese resulting as by-product whey without salt or with minimal amount of salt, the method includes processing milk to produce a mixture of cheese curds and whey, wherein optionally the mixture is salted by incorporating a fraction of a total amount of salt required for the manufacture of the panela cheese concerned; extruding, forming and pressing the cheese curds to form cheese blocks and/or simultaneously draining the whey from the cheese curds; optionally subjecting the obtained cheese blocks to a cooling process or a fast cooling process; and promoting absorption of salt by injecting brine to the cheese blocks, wherein the amount of salt absorbed by the cheese block from the brine represents the complement of the total amount of salt required for the manufacture of the panela cheese concerned. The system includes a vat, a cheeseformer apparatus, and a brine injector.

Abstract: A system, method and device for producing strips of spun cheese from a paste of hot cheese that can form a fibrous texture when drawn. The hot cheese paste is drawn in the form of a strip of spun cheese by means of an arrangement of consecutive driving pulleys, in which tangential velocity of each driving pulley is greater than that of the immediately preceding pulley so as to generate a greater tensile force on the strip of cheese as it passes through the consecutive driving pulleys.