White cheese
The production of white cheese (feta-type cheese) is mainly achieved through two different technologies: ultrafiltration and recombination of ingredients. Our best-practice lines gives cutting-edge expertise and state-of-the-art technologies for both methods, and our portfolio includes dedicated lines for making both Bacteriological Acidified Feta (BAF), a slower method that gives a full cheese taste, and Glucono Delta Lactone (GDL), quicker method that results in a slightly more neutral taste.
Processing lines for white cheese
Best-practice line for for white cheese BAF
Natural product and improved performance
The safe and hygienic process of our best-practice line enables longer product shelf life. The ultrafiltration method, which requires less milk and rennet than traditional cheesemaking, results in higher yield. The high-quality product is ready for consumption after cooling down in a package.
Best-practice line for for white cheese GDL
Efficient and profitable cheese production
Our best-practice line’s fully controlled process enables standard quality of end product. Direct acidification improves line efficiency, whereas the closed production environment secures highest hygiene. With ultra filtration, less milk and rennet is required than in traditional cheesemaking.
Best-practice line for for white cheese GDL recombined
Convenient and safe cheese production
The adaptable and efficient process of our best-practice line enables production versatility. Recombination gives flexibility in product composition. Direct acidification improves line productivity. Setup is smooth and hassle free, and we provide you with all the expertise and know-how you need.
Processing equipment for white cheese
Our best-practice lines for white cheese (feta-type cheese) cover two different technologies: Ultrafiltration and recombination of ingredients.
Ultrafiltration is a way of continuously concentrating milk. The product is pushed through filters at high pressure. This gives a concentrated volume which is typically 5 times less than the milk volume. The main advantage with ultrafiltration is the high product yield. Casein, fat and whey proteins are retained in the cheese.
Recombination is an alternative to using fresh milk. The ingredients – milk powder, sources of fat and other ingredients – are recombined using a high shear mixer.
Once the cheese milk is prepared, the product is pasteurized, homogenized and acidified. Rennet is added in line at the filling machine. White cheese is filled into the package as liquid and coagulates inside the package.
We cover all types of white cheese production
- Best-practice lines for white cheese BAF
- Best-practice lines for white cheese GDL
- Best-practice lines for white cheese GDL recombined
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