Processing applications for spreadable cheese

Spreadable cheese is growing in popularity as consumers gravitate to healthy, convenient snacking and seek new experiences such as using soft cheese as a cooking ingredient. Cheese tea, an Asian phenomenon that has reached Europe, is just one of multiple trends exemplifying the potential of this dynamic segment.

The category is diversifying as manufacturers add new flavours and varieties – from full-fat to low-fat, and from particle-free to recipes with herbs and spices. We have the food production knowledge – and the processing equipment – to help you explore all parts of the spreadable cheese universe.

Classic cream cheese made from fresh milk or savoury spreads made from recombined powders? Chilled or ambient products? Batch production or continuous high-volume manufacturing? Whatever your production goals and consumer preferences, we have the processing solutions and know-how to support you in developing recipes with exactly the appearance, taste and mouthfeel you desire.

Processing flexibility is paramount in such a diverse category, so our technology and expertise support the production of all types of spreadable cheese. Moreover, our solutions are customized to help you switch easily and efficiently between recipes. For optimum productivity, maximum effectiveness and full consumer satisfaction.

Your optimal solution based on proven technology and units

We believe that your optimal solution is one that matches your specific production needs today and for the future – to make you more innovative, more effective and more competitive.

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Best-practice lines for spreadable cheese

Line for classic cream cheese

This line produces classic cream cheese from fresh milk. Steps include standardization of the milk to set the desired fat protein ratio, fermentation of the base and concentration using filtration to ensure a high protein yield. The line handles multiple recipes, full-fat and low-fat varieties, and cold and warm concentration processing. The end-product is hot filled for chilled distribution.

Line for recombined cream cheese

This line produces cream cheese from recombined ingredients. It supports high-yield production and allows you tailor-make recipes approaching the quality of classic cream cheese. The line produces a wide product range – from fermented to directly acidified and low-fat to full-fat varieties. The end-products can be hot filled for chilled distribution or aseptically packaged for long ambient shelf life.

Continuous line for spreadable cheese

This line produces spreadable processed cheese from recombined ingredients. It supports high-yield production and allows you to tailor-make recipes of consistently high quality. The line produces a wide product range – from fermented to directly acidified and low-fat to high-fat varieties. The end-products can be hot filled for chilled distribution or aseptically packaged for long ambient shelf life.

Batch line for spreadable processed cheese

This multifunctional, all-in-one line handles mixing, heating and cooling in a single unit. It is a highly efficient, lean option whose ultra-compact design requires limited floor space. The line flexibly processes cheese blocks, powders and liquid ingredients and possesses heating capability of up to 140°C. The end-products are heat treated and hot filled for chilled distribution with a long shelf life.

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Whatever the spreadable cheese products in your portfolio, to taste success you’ll need a combination of market insights, technical knowhow and expertise in the product itself – all of which you can find here.

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Cream cheese in a bowl, figs on a wooden board

Spreading the word: the growth of cream cheese and spreadable processed cheese

We explore the growing global popularity of spreadable cheese – which includes the categories cream cheese and spreadable processed cheese.

White paper: Spreadable cheese quality – ingredients, process & technology

Cream cheese, processed cheese or recombined cheese, this white paper covers the best methods for achieving the underlying structural changes – and what makes a quality product.

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SOLUTIONS FOR SPREADABLE CHEESE