Tvarog cheese
Tvarog cheese is a natural, healthy, and versatile fresh cheese that can be used in cooking, consumed as is, or enjoyed as an on-the-go snack. Today, it is particularly popular in Eastern Europe, but given its nutritional and taste qualities, it has all the makings of a worldwide hit. Our best-practice lines are optimised for the production of both formed and crumbled tvarog cheese and deliver stable, consistent quality and the highest level of food safety alongside flexibility.
Given its many areas of use, it is no surprise that tvarog comes in different textures. The main difference between producing formed or crumbled tvarog is the process in the vat – the curd is cooled off for crumbled tvarog. When making formed tvarog, the curd should be sticky. Therefore, there is no cooling. In contrast, the process for crumbled tvarog aims to make the curd dry and crumbly. This is achieved by first draining the whey from the vat. The whey is then cooled down and pumped back to the vat. As a final step, the curd/whey mixture is transported to a whey drainer via tubular coolers. By cooling to about ten degrees, the curd stays crumbly.
Our best-practice lines for tvarog cheese let you produce tvarog of just the quality you want. Our expertise help you fine-tune and tailor the lines to your operations. They also provide top level food safety and high flexibility – the best-practice lines for crumbled tvarog are easy to reconfigure, so you can start small and expand later.
Processing lines for tvarog cheese
Best-practice line for crumbled tvarog cheese
The best-practice line for crumbled Tvarog cheese is built upon Tetra Pak’s expertise, ensuring a repeatable product quality with best-in-class levels of food safety. It is always optimised for every customer’s specific requirements and highly flexible – it is easy to expand or switch to new recipes.
Best-practice line for formed tvarog cheese
The best-practice line for formed Tvarog cheese is built upon Tetra Pak’s expertise, ensuring a repeatable product quality with best-in-class levels of food safety. It is a cost-efficient and sustainable solution with a small footprint – and it is always optimised for every customer’s specific requirements.
