Take the easy route to efficient and profitable white cheese production

Best-practice lines for white cheese

Our best-practice lines make it easy to explore the white cheese market. No need to be an expert cheesemaker – we provide you with all the expertise and know-how you need.

The line covers different types of production:
1. Bacteriological Acidified Feta (BAF) using ultra filtration to concentrate solids of milk.
2. Glucone Delta Lactone (GDL) using ultra filtration.
3. Glucone Delta Lactone (GDL) using recombined ingredients.

BAF is a slower method that gives a full cheese taste, whereas the quicker GDL method results in a slightly more neutral taste.​

We cover all types of white cheese production

Best-practice lines for white cheese BAF
  • Best-practice lines for white cheese GDL
  • Best-practice lines for white cheese GDL recombined

Want to know more about our best-practice lines for white cheese?
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Best-practice line for white cheese
White cheese and olive oil

Great profit potential

In traditional cheesemaking, only the casein and fat are retained in the cheese. The ultra filtration method also captures all whey proteins, and as a consequence the cheese requires approximately 20% less milk. In other words: higher yield. The recombination method gives full control of product composition without by-products. Furthermore, the closed system results in close-to-zero product waste. And last but not least: the global cheese market is growing.
High hygiene, operators discussing

A safe and hygienic process enables longer product shelf life

The best-practice line is designed for optimal hygiene and easy cleaning. The entire process is closed, which eliminates the risk of contamination. No additional arrangements are needed. The equipment is ready for CIP straight after production.
Sliced white cheese on wooden cutting board

Smooth setup, worry-free production

Combine our long experience, world-class expertise and proven equipment together, and what do you get? Well, more than anything: peace of mind. With us as the one and only supplier of your entire line, you can expect a smooth move from milk to cheese. Start-up is quick, the process is streamlined and the solution is flexible – it’s easy to switch between different flavours or formulas.

More About White Cheese Production

Sliced white cheese

Improving margins

White cheese aligns perfectly with the current health trend – and supplies good margins too.

White cheese equipment

Tips for moving into white cheese

Did you know that if you’re producing white milk today, and want to improve your margins, moving into white cheese production is an easy next step?

Best-practice lines for white cheese

The easy route to efficient and profitable production of white cheese – these lines are available both for Bacteriological Acidified Feta (BAF) and Glucone Delta Lactone (GDL) production.
cottage cheese on an avocado sandwich

The bright future of fresh cheese

Fresh cheeses such as feta, Tvarog and cottage cheese have a lot going for them.

Milk whey cheese cottage cheese

Create more value from whey

Today’s advanced technology and manufacturing methods, the cheese industry’s focus on whey has increased over recent years.

People discussing a best-pratice line

More than stainless steel

To start by stating the obvious: when it comes to cheesemaking, the equipment is critical. Go beyond all that stainless steel.

50 Years of Innovation

50 years of innovation

Innovation is a key part of what our whole team does, and we have a process that maps out and captures innovation and development needs from the customers.

Gouda Cheese Wheels

Processing Applications for Cheese and whey

Tetra Pak offers a complete portfolio of equipment for both cheese and whey production, along with the know-how to get the most out of your raw ingredients.

Cheese on shelf

Cheese insights

When it comes to producing cheese, all categories have their own specific challenges. Read on to find out how you can address them.

Contact our sales team

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