Cottage cheese

Seen as a healthy snack, cottage cheese is a high-protein, low-fat fresh cheese commonly consumed with salad or bread. It is a clean label product, produced as loose curd and immersed in deliciously creamy liquid. The cheese can be consumed as is, mixed with fruit or granola, and used in smoothies, lasagna, or as a replacement for mayonnaise in dips. Our best-practice lines are designed for repeatable, stable production that solve the challenges associated with cottage cheese, and cover a wide range of capacities, recipes, and production scenarios.

Cottage cheese is a creamy, granular fresh cheese with a mild flavour. It is drained, but not pressed, so some whey remains and the individual curds remain loose. Seen as a healthy snack, cottage cheese is commonly consumed with salad or bread.

 

In production, the challenge is to get an approximately even granule size. The curd is fragile and has to be treated gently. It is therefore only 'cut' once into approximately 6 x 6 mm cubes, before being paddled for about eight hours to release the whey and give the cheese its characteristic granular consistency. The particles are then robust enough to be rinsed in cold water to remove any residual lactose and acid.

 

Cream, fermented cream, or some other type of 'dressing' is added to the curd particles to make the final product. For differentiation, producers sometimes add other ingredients like vegetables, fruit, shrimps, shellfish, honey, jam or cereals.

 

We offer the equipment you need to produce cottage cheese gently and successfully. Our production method employs enclosed cheese vats. This controlled environment gives you a higher yield​.

Cottage cheese on bread

Processing lines for cottage cheese

Best-practice line for cottage cheese - high capacity

Quality and versatility based on expertise
The best-practice lines for Cottage cheese combine proven equipment and a fully controlled process to guarantee stable, repeatable end-product quality. The high-capacity lines are designed for efficiency and can still be fine-tuned to a multitude of recipes and production scenarios. And our experts always help you create optimal, hygienic conditions for long product shelf life.
Learn more about the best practice lines for cottage cheese

Best-practice line for cottage cheese - low capacity

Quality and versatility based on expertise
The best-practice lines for Cottage cheese combine proven equipment and a fully controlled process to guarantee stable, repeatable end-product quality. The lines can be fine-tuned to a multitude of recipes and production scenarios, and our experts help you create optimal, hygienic conditions for long product shelf life.
Learn more about the best practice lines for cottage cheese

Processing equipment for cottage cheese

Tetra Pak Grainy Cheese Vat E4

Tetra Pak® Grainy Cheese Vat E4

Tetra Pak® Grainy Cheese Vat E4

The Tetra Pak® Grainy Cheese Vat E4 is an advanced, highly automated piece of equipment used for the preparation of cheese curd in cottage/grainy cheese lines

Tetra Pak Drainer Washer 2

Tetra Pak® Drainer Washer 2

Tetra Pak® Drainer Washer 2

Tetra Pak® Drainer Washer 2 is designed to remove the whey and to wash and cool cottage cheese curd quickly and efficiently in one continuous operation.

Tetra Pak Drum Drainer 2

Tetra Pak® Drum Drainer 2

Tetra Pak® Drum Drainer 2

The Tetra Pak® Drum Drainer 2 is designed to ensure a gentle draining of washing- and cooling water from cottage cheese curd.

Tetra Pak Cooling Tower

Tetra Pak® Cooling Tower

Tetra Pak® Cooling Tower

The Tetra Pak® Cooling Tower is a unit for cottage cheese varieties that require extensive washing and cooling of curd

Tetra Pak Blender VCC

Tetra Pak® Blender VCC

Tetra Pak® Blender VCC

The Tetra Pak® Blender VCC reduces product losses by up to 90% compared to horizontal blenders and provides uniform distribution of particles, down to 25% of full capacity.

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.

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.

Tvarog cheese

Tvarog

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

White cheese and olives

White cheese

Best-practice lines for white cheese. Efficient and profitable white cheese production, we provide you with all the expertise and know-how you need.

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