Fresh cheese varieties
Fresh cheeses such as cottage cheese, white cheese, and tvarog and quark are bought and loved by consumers all over the world, and their popularity looks set to continue to grow. Whatever your production challenges with these varieties, our best-practice lines offer cutting-edge technology, flexibility, and efficiency to ensure an optimised fresh cheese production process.
This is the process whereby enzymes are added to milk, separating it into curds and whey..
Draining and washing are the intermediate processes involved in cottage cheese production, after fermentation and before dressing.
Filtration solutions and service for the food and dairy industries
Our dry-salting solutions are accurate, durable and flexible.
Pasteurization is the heat treatment of a product to kill pathogenic bacteria and reduce enzymatic activity.
From dairy and beverages to sauces and spreads, almost every product on grocery store shelves relies on homogenization.
Mixing solutions for cheese rennet
Ensuring the most reliable and efficient heat transfer for your production
Brining is done by submerging the cheese in a concentrated salt brine where it absorbs salt from the brine.
Blending and buffering, are performed by single processing units.
Microfiltration removes impurities and harmful microorganisms from the cheese brine swiftly and efficiently while preserving the natural chemical balance.
Reliable solutions for recirculation, batch and continuous mixing
