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.
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.
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