Liquid filled cheese
When making liquid filled cheeses, all the ingredients are mixed in a homogenous way and the cheese product can be sold straight after it has cooled. There is no need for ripening on the shelf, which means producers get a quick return on their investment.
When using Tetra Pak’s ultra filtration technology to make liquid filled cheese, manufacturers enjoy a higher product yield than is possible using traditional methods. That’s because all the whey proteins are incorporated in the cheese, so you get the same amount of solids but with a higher proportion of whey protein to caseins. In other words, more cheese can be made using the exact same amount of milk.
How does it work? The permeate is forced out of the cheese while the retentate remains (ratio 5:1). Being a closed process, this is also a very hygienic production method, ending up with the product in a hermetically sealed package with a shelf life of 6 to 12 months.
The development of UF based cheesemaking processes has been very successful in certain cases. Liquid filled Feta is one of the most successful examples.
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Cheese technology guide
The Cheese technology guide is an easy to use resource for industrial production of semi-hard cheese, Cheddar, Mozzarella and fresh cheeses. This valuable reference includes a helpful overview of the basic processes involved in cheese production, as well as expert advice and explanation of common terminology.
