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.