Fresh cheese varieties
Fresh cheeses such as cottage cheese, white cheese, and tvarog and quark are bought and loved by consumers all over the world, and their popularity looks set to continue to grow. Whatever your production challenges with these varieties, our best-practice lines offer cutting-edge technology, flexibility, and efficiency to ensure an optimised fresh cheese production process.
Equipment and processing lines for white cheese (feta type cheese)
Our best-practice lines for white cheese production (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.
Explore equipment for fresh cheese varieties
This is the process whereby enzymes are added to milk, separating it into curds and whey..
Draining and washing are the intermediate processes involved in cottage cheese production, after fermentation and before dressing.
Filtration solutions and service for the food and dairy industries
Our dry-salting solutions are accurate, durable and flexible.
Pasteurization is the heat treatment of a product to kill pathogenic bacteria and reduce enzymatic activity.
From dairy and beverages to sauces and spreads, almost every product on grocery store shelves relies on homogenization.
Mixing solutions for cheese rennet
Ensuring the most reliable and efficient heat transfer for your production
Brining is done by submerging the cheese in a concentrated salt brine where it absorbs salt from the brine.
Blending and buffering, are performed by single processing units.
Microfiltration removes impurities and harmful microorganisms from the cheese brine swiftly and efficiently while preserving the natural chemical balance.
Reliable solutions for recirculation, batch and continuous mixing
