Draining, washing and blending are the intermediate processes involved in cottage cheese production, after fermentation and before dressing.
Cottage cheese curd is made by fermenting milk with lactic acid bacteria. The curd is then cut and cooked to achieve the right moisture content. Afer this, the whey is drained off, the curd is cooled and rinsed in water before finally being blended with the dressing. When produced in small quantities, draining, washing and blending can be carried out in the vat itself.
However, for the production of larger volumes, special equipment is needed. It begins with a draining belt, where the product is drained, cooled and the lactic acid is rinsed off by rinsing in water. (Should more thorough rinsing be needed, a special washing tank can be added to the line). The final step before packing takes place in a blender where the dressing is added.
The Tetra Pak® Blender unit is specially designed for ensuring a gentle and efficient curd blending and cream/dressing and other additives, into cottage cheese.
The Tetra Pak® Drainer Washer 2 unit is designed to remove the whey and to wash and cool cottage cheese curd quickly and efficiently in one continuous operation.
Tetra Pak® Blender VCC is the world’s first and only vertical blender optimized for cottage cheese production.
Contact us about draining, washing and blending
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