Cheese whey seperated from the pocess tanks during production of kashkaval cheese is taken to the cooking tanks of 1.5 tons in the curd production area. From cheese whey wich is a waste from kashkaval cheese production, the curd cheese or cottage cheese (fatless) is produced. Cheese whey boiled at around 85 C start the creation of curd on the surface by adding salt. The curds which occured on the surface are collected by operatorand put into clothes for drainage excess cheese whey. Curd or cottage cheeses wait one day and then packaged according to customers specifications by adjusting fat and salt ratios.