CHEESE VARIETIES

We offer the equipment you need to produce cottage cheese gently and successfully and we provide state-of-the-art technologies and expertise for making ultra filtration and liquid filled cheeses.

​​Processing applications for​ other cheese varieties

Cottage Cheese

Cottage cheese is a creamy, granular fresh cheese with a mild flavour. It is drained, but not pressed, so some whey remains and the individual curds remain loose. Seen as a healthy snack, cottage cheese is commonly consumed with salad or bread.

In production, the challenge is to get an approximately even granule size. The curd is fragile and has to be treated gently. It is therefore only 'cut' once into approximately 6 x 6 mm cubes, before being paddled for about eight hours to release the whey and give the cheese its characteristic granular consistency.  The particles are then robust enough to be rinsed in cold water to remove any residual lactose and acid.

Cream, fermented cream, or some other type of 'dressing' is added to the curd particles to make the final product. For differentiation, producers sometimes add other ingredients like vegetables, fruit, shrimps, shellfish, honey, jam or cereals.

We offer the equipment you need to produce cottage cheese gently and successfully. Our production method employs enclosed cheese vats. This controlled environment gives you a higher yield.  

Ultra filtration cheeses/liquid filled cheeses

Ultra filtration is a way of rapidly concentrating milk. The product is pushed through filters at high pressure, leading to a concentration of approximately five times. Once the water is removed, the product is pasteurized, homogenized and rennet is added. Almost directly, the concentrated liquid  turns into cheese and can be packaged.

The main advantage of ultra filtration is that it gives such a high product yield. The thick liquid consists of 40% total solids, 16% of which is fat, and the rest water. It retains all the milk's original proteins and fat and can easily be filled into a package. However, it's important to have the right pre-treatment settings, and to sterilise the milk to get the right fat to protein ratio.

Tetra Pak is home to state-of-the-art ultra filtration technologies and cutting edge expertise. We offer two dedicated lines in our portfolio for making ultra filtration and liquid filled cheeses. The same methods can be used to make cream cheese, queso fresco and quark.

Do you want more information about Other varieties? Please contact us