Cottage cheese
Seen as a healthy snack, cottage cheese is a high-protein, low-fat fresh cheese commonly consumed with salad or bread. It is a clean label product, produced as loose curd and immersed in deliciously creamy liquid. The cheese can be consumed as is, mixed with fruit or granola, and used in smoothies, lasagna, or as a replacement for mayonnaise in dips. Our best-practice lines are designed for repeatable, stable production that solve the challenges associated with cottage cheese, and cover a wide range of capacities, recipes, and production scenarios.
Cottage cheese is a creamy, granular fresh cheese with a mild flavour. It is drained, but not pressed, so some whey remains and the individual curds remain loose. Seen as a healthy snack, cottage cheese is commonly consumed with salad or bread.
In production, the challenge is to get an approximately even granule size. The curd is fragile and has to be treated gently. It is therefore only 'cut' once into approximately 6 x 6 mm cubes, before being paddled for about eight hours to release the whey and give the cheese its characteristic granular consistency. The particles are then robust enough to be rinsed in cold water to remove any residual lactose and acid.
Cream, fermented cream, or some other type of 'dressing' is added to the curd particles to make the final product. For differentiation, producers sometimes add other ingredients like vegetables, fruit, shrimps, shellfish, honey, jam or cereals.
We offer the equipment you need to produce cottage cheese gently and successfully. Our production method employs enclosed cheese vats. This controlled environment gives you a higher yield.
Processing lines for cottage cheese
Best-practice line for cottage cheese - high capacity
The best-practice lines for Cottage cheese combine proven equipment and a fully controlled process to guarantee stable, repeatable end-product quality. The high-capacity lines are designed for efficiency and can still be fine-tuned to a multitude of recipes and production scenarios. And our experts always help you create optimal, hygienic conditions for long product shelf life.
Best-practice line for cottage cheese - low capacity
The best-practice lines for Cottage cheese combine proven equipment and a fully controlled process to guarantee stable, repeatable end-product quality. The lines can be fine-tuned to a multitude of recipes and production scenarios, and our experts help you create optimal, hygienic conditions for long product shelf life.
