Soft Cheese (Curd) production - Use of separators in dairies

Soft cheese is a product made by souring “cheese milk” of various fat levels which is suitable for eating in the “fresh”, i.e. unmatured state immediately following production. This is the protein in the cheese milk which is mainly precipitated under acid clotting and concentrated by separators. Depending on the product, shelf-life can be 90 days at a cool storage. A variety of products are considered soft cheese, including quark, cream cheese and double cream cheese. These products are now among the trend products of health-conscious eating.

Soft cheese products which are low in calories but rich in proteins and minerals are booming; consumers can no longer imagine their refrigerators without them. That industrial production of soft cheese has now become standard is due primarily to the specific use of separators. The processes today are fully automated so that fewer staff are required and process faults can be largely ruled out. The harmonized process ensures higher product yield as energy consumption drops.

Cream Cheese production and Double Cream Cheese production

Cream cheese is soft cheese with a fat content of minimum 50 percent in dry matter. The vat milk is pasteurized, homogenized and adjusted milk. Nozzle-Separators from GEA Westfalia Separator are used for the production of cream cheese. Double cream cheese is a light, slightly sourtasting, pasty, spreadable cheese with a fat content of at least 60%. It was made for the first time in 1880 in the USA and named for the town Philadelphia. In Germany, double cream cheese is made by various manufacturers and sold under a variety of brand names. Double cream cheese has conquered the retail chiller cabinets like almost no other dairy product. Whether as a pure white cheese or refined with herbs, as a spread or as an ingredient for hot food – it is hard to imagine daily menus without this tasty classic.

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