String cheese are mozzarella cheese sticks, perfectly snack-sized at around 28 grams per piece. The stringiness is created by the way string cheese is processed with hot water – the cheese is stretched and pulled by augers in a cooker stretcher while being heated to 60C. This mechanical alignment allows the milk proteins to become stretchy. From the cooker stretcher, the cheese is pumped to an extruding machine and extruded onto a cutting bed. In the final step before packaging, the cheese sticks are deposited in a brining system. Our equipment portfolio for string cheese consists of proven machines, all supported by our expertise and long experience of cheesemaking.
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.