White cheese

The production of white cheese (feta-type cheese) is mainly achieved through two different technologies: ultrafiltration and recombination of ingredients. Our best-practice lines gives cutting-edge expertise and state-of-the-art technologies for both methods, and our portfolio includes dedicated lines for making both Bacteriological Acidified Feta (BAF), a slower method that gives a full cheese taste, and Glucono Delta Lactone (GDL), quicker method that results in a slightly more neutral taste.

Processing lines for white cheese

Best-practice line for for white cheese BAF

Natural product and improved performance
The safe and hygienic process of our best-practice line enables longer product shelf life. The ultrafiltration method, which requires less milk and rennet than traditional cheesemaking, results in higher yield. The high-quality product is ready for consumption after cooling down in a package.
Learn more about the best-practice lines for white cheese

Best-practice line for for white cheese GDL

Efficient and profitable cheese production
Our best-practice line’s fully controlled process enables standard quality of end product. Direct acidification improves line efficiency, whereas the closed production environment secures highest hygiene. With ultra filtration, less milk and rennet is required than in traditional cheesemaking.
Learn more about the best-practice lines for white cheese

Best-practice line for for white cheese GDL recombined

Convenient and safe cheese production
The adaptable and efficient process of our best-practice line enables production versatility. Recombination gives flexibility in product composition. Direct acidification improves line productivity. Setup is smooth and hassle free, and we provide you with all the expertise and know-how you need.
Learn more about the best-practice lines for white cheese

Processing equipment for white cheese

Our best-practice lines for white cheese (feta-type cheese) cover two different technologies: Ultrafiltration and recombination of ingredients.

 

Ultrafiltration is a way of continuously concentrating milk. The product is pushed through filters at high pressure. This gives a concentrated volume which is typically 5 times less than the milk volume. The main advantage with ultrafiltration is the high product yield. Casein, fat and whey proteins are retained in the cheese.

 

Recombination is an alternative to using fresh milk. The ingredients – milk powder, sources of fat and other ingredients – are recombined using a high shear mixer.

Once the cheese milk is prepared, the product is pasteurized, homogenized and acidified. Rennet is added in line at the filling machine. White cheese is filled into the package as liquid and coagulates inside the package.

Tetra Pak® UF system P  ultrafiltration equipment
Tetra Pak Pasteurizer D Base

Tetra Pak® Pasteurizer D Base for milk, yoghurt, cream

Tetra Pak® Pasteurizer D Base for milk, yoghurt, cream

A processing pasteurization unit for dairy applications with automated control over production and safe operation providing high levels of food safety.

Tetra Pak Homogenizer

Homogenization

Homogenization

Perfecting homogenization takes the right technology, optimally configured and operated. Discover our reliable, cost-effective and sustainable solutions.

Dry salting equipment for cheese

Dry salting

Dry salting

Whether you need to meter salt to a flow of mozzarella or to ensure the perfect salt concentration in cheddar, our solutions are accurate, durable and flexible.

Tetra Pak Plate Heat Exchanger

Tetra Pak® Plate Heat Exchanger

Tetra Pak® Plate Heat Exchanger

Our range of plate heat exchangers are reliable and energy efficient, optimised to main product quality.

GDL Rennet dosing unit

Tetra Pak® GDL and Rennet Dosing unit

Tetra Pak® GDL and Rennet Dosing unit

Tetra Pak® GDL and Rennet Dosing unit is used for batch mixing of GDL powder in concentrated cheese milk and continuous feeding of the filling machine

Tetra Pak High Shear Mixer - Batch unit

Tetra Pak® High Shear Mixer Batch unit

Tetra Pak® High Shear Mixer Batch unit

Tetra Pak® High Shear Mixer provides mixing and emulsification of high and low viscous food products and dissolving of powders, in a single process.

Rennet dosing unit for white cheese

White cheese rennet dosing unit

White cheese rennet dosing unit

Hygienic inline rennet dosing for white cheese. The White cheese rennet dosing unit is used for inline dosing just before the filling machine

Tetra Pak® White Cheese Salt Dosing unit

Tetra Pak® White Cheese Salt Dosing unit

Tetra Pak® White Cheese Salt Dosing unit

The stand-alone salt dosing unit efficiently adds dry salt to storage tanks using a salt blower, ensuring consistent salting of cheese mass.

Tetra Pak Ultrafiltration unit SW

Tetra Pak® Ultrafiltration unit SW

Tetra Pak® Ultrafiltration unit SW

Concentrates fermented products to achieve the desired composition and texture.

Cheese insights

Different types of cheese

Different types of cheese

Different types of cheese

Cheese varieties can be classified in many different ways based on the water content, colour, fat content, presence of moulds, region or country of origin.

Cheese and question mark - cheese glossary

Cheesemaking glossary

Cheesemaking glossary

Glossary for the complete cheesemaking process; curd making, aging, cheese starter culture, cooking, homogenization, salting, ripening and more.

Cheeses

Cheese technology guide

Cheese technology guide

The Cheese technology guide is an easy to use resource for industrial cheesemaking. It provides a helpful overview of the bacis productions processes.

Milk whey cheese cottage cheese

Create more value from whey

Create more value from whey

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

Leaflet

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

Other fresh cheese categories

Fresh cheese Varieties

Fresh cheese

Processing applications for​ other cheese varieties; cottage cheese, fresh cheese, ultra filtration and liquid filled cheeses, cream cheese and quark.

Cottage cheese

Cottage cheese

Quality and versatility based on expertise, and solutions that cover a wide range of capacities, recipes, and production scenarios.

Tvarog cheese

Tvarog

Get the exact quality of tvarog you want, every time, with performance guarantees on yield, accuracy, and product losses.

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Service engineers training

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