Best practice lines for spreadable cheese
Today, spreadable cheese is so much more than just a spread. It can be a cake topping, an on-the-go snack, a cooking condiment, or even a topping for green tea. It can be chilled or ambient, high or low-fat, and made with fresh milk or recombined powders. But whatever the spreadable cheese products in your portfolio, to taste success you’ll benefit from our unique combination of market insights, technical knowhow, and expertise in the product itself.
Batch line for spreadable processed cheese
Unmatched quality through consistent precision
This multifunctional, all-in-one line handles mixing, heating and cooling in a single unit. It is 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 140o C. The end-products are heat treated and hot filled for chilled distribution with a long shelf life.
Classic cream cheese
Unmatched quality through consistent precision
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 products is hot filled for chilled distribution.
Continuous line for spreadable processed cheese
Unmatched quality through consistent precision
This line produces spreadable processed cheese from recombined ingredients. It supports high-yield production and allows you 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.
Recombined cream cheese
Unmatched quality through consistent precision
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.
