Cooking & stretching equipment for cheese
To achieve the proper fibrous structure found in pasta filata "plastic curd", the curd must undergo plasticizing and kneading treatment while being heated in a cooker stretcher.
These cooking and stretching machines employ various methods to achieve optimal results including single auger water heating, dual counter rotating auger water heating, or dry cooking designs. Tetra Pak offers all three options and can help you determine the best solution for your application with our Cheese Technologists and Technical Line Solutions team.
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.
