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My Tetra Pak
  • Solutions

    Tetra Pak end-to-end solutions

    Solution

    • Yoghurt blueberries in bowl

      Processing

      Processing solutions and equipment for dairy, cheese, ice cream, beverages and prepared food.

    • three carton packages

      Packaging

      A complete carton packaging range for consuming fresh products, offering user convenience, easy opening and optimal shelf life.

    • women wearing hololens services

      Services

      Tetra Pak® Services helps you improve your performance, optimize costs and ensure food safety throughout the lifecycle of your operation

      • Solutions Overview
      • Aseptic Solution
      • Product Development Centers
      • Automation Solution
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Processing
  • Applications
    • Dairy
    • Beverages
    • Ice cream
    • Prepared food
    • Cheese and whey
    • Dairy
    • Beverages
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    • Cheese and whey
  • Equipment
    • TECHNOLOGY AREAS

      • Blending
      • Buffering
      • Carbonization
      • Cleaning-in-Place
      • Dosing
      • Evaporation
      • Extraction
      • Heat Exchangers
      • Homogenization
      • Membrane filtration
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      • Selected Plant Components
      • Separation
      • Spray drying
      • Standardization
      • Sugar dissolving
      • Sugar treatment
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      • Key Components
    • CHEESE EQUIPMENT

      • Block forming
      • Curd making
      • ​​​​​​​​​​​​​​​​​​​​​​​​​Draining, Cheddaring & Mellowing
      • Draining, Forming & Mould filling
      • Draining, washing & blending
      • Liquid filled cheese
      • Whey handling
      • Cooking and stretching
      • Brining
      • ​​​​​​​​​​​​​​​Pressing
    • ICE CREAM EQUIPMENT

      • Extrusion
      • Filling
      • Freezing
      • Handling
      • Inclusion
      • Hardening
      • Moulding
      • Mix preparation
      • Wrapping
      • Secondary packaging
      • Small Scale Ice Cream Solutions
    • TECHNOLOGY AREAS

      • Blending
      • Buffering
      • Carbonization
      • Cleaning-in-Place
      • Dosing
      • Evaporation
      • Extraction
      • Heat Exchangers
      • Homogenization
      • Membrane filtration
      • ​​​​​​​​​​​​​​​​​​​​​​​​Mixing
      • Pasteurization
      • Powder handling
      • Selected Plant Components
      • Separation
      • Spray drying
      • Standardization
      • Sugar dissolving
      • Sugar treatment
      • UHT treatment
      • Key Components
    • CHEESE EQUIPMENT

      • Block forming
      • Curd making
      • ​​​​​​​​​​​​​​​​​​​​​​​​​Draining, Cheddaring & Mellowing
      • Draining, Forming & Mould filling
      • Draining, washing & blending
      • Liquid filled cheese
      • Whey handling
      • Cooking and stretching
      • Brining
      • ​​​​​​​​​​​​​​​Pressing
    • ICE CREAM EQUIPMENT

      • Extrusion
      • Filling
      • Freezing
      • Handling
      • Inclusion
      • Hardening
      • Moulding
      • Mix preparation
      • Wrapping
      • Secondary packaging
      • Small Scale Ice Cream Solutions
A sliced pizza with delicious-looking strings of mozzarella cheese

SUPERB OUTPUT

Supreme hygiene and increased yield

Best-practice lines for Mozzarella

Our robust best-practice line for Mozzarella combines cost-efficiency and a small footprint with best-in-class hygiene. The line can produce six tons of mozzarella cheese per hour – and performance is guaranteed. 

The two configurations of the best-practice line for mozzarella.

Adapted to your market

To comply with market-specific legislation, requirements and conventions, there are two different line configurations: one adapted to the North American market, and one for other markets across the globe.
Detail of moulding machine.

Designed for optimal product safety

The best-practice line minimizes the risk of product contamination. There is no contact between the cheese and cooling media in the moulding machine, and the design is hygiene-focused – the equipment is easy to clean and ready to meet the food safety requirements of the future.
A block and three slices of mozzarella cheese.

Increased yield, faster time-to-market

Thanks to the unique single auger design, cooking is gentle and yield-preserving. And as the process is so fine-tuned, you get less losses, less fines and consistent product quality.

The robustness of the equipment equals high uptime, while the continuous cooling enables shorter cold storage times – which, in turn, gives you a shorter time-to-market.
Brining System S from above.

Ready for the long run

The best-practice line for mozzarella is an environmentally friendly solution. The brining system does not require emptying into floor drains, and the zone CIP has a low usage of chemicals. The line is both energy- and space-efficient. The brining system goes into the floor – a superior utilization of floor space – and uses thermal properties for insulation.
different shapes of mozzarella cheese.

Block and shape flexibility

One size doesn’t always fit all. That’s why our best-practice line offers unparalleled block and shape flexibility. It handles blocks from 2.5 to 10 kg.

The advantages of bigger blocks are they require less manual handling and packaging material.

Related links

Best-practice line for Mozzarella (PXP) Best-practice line for Mozzarella for North America (PXP) Cheese and whey applications
Cheese technology guide Dairy Processing Handbook - cheese chapter

Related documents

Line leaflet best-practice lines for Mozzarella Line leaflet best-practice lines for Mozzarella for North America
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