Tetra Pak Best Practice Lines (BPLs) for cheese manufacturers
Tetra Pak has developed 14 new Best Practice Lines (BPLs) for cheese manufacturers, the latest of which is specifically customised for cottage cheese. Other cheese lines include mozzarella, semi-hard cheese, cheddar and fresh cheese production.
The BPL concepts provide a complete production solution for users, optimised to fit their needs. The processing lines are designed to produce a higher yield while incorporating the traditional cheesemaking techniques. The hygienic production process can enable a longer product shelf life, as well as consistent and replicable quality. Sustainability is also a factor, with solutions focusing on reducing water, steam and power consumption.
The Tetra Pak draining belt portfolio provides continuous production of fused and stirred cheddar and pasta filata cheese types. The enclosed belt systems are designed to automatically drain, acidify and texture, mill, salt and mellow cheese curd, similar to the traditional cheese method. Fines from whey are captured by a fines saver screen integrated in the belt machine maximising yield. The design allows for consistent curd production resulting in uniform acidity, moisture, salt concentration and loading rate.
Used the production of mozzarella, the Tetra Pak Cooker Stretcher DDA dry cooker uses a (patented) heated auger and dimpled heated jacket technology to heat the product indirectly resulting in higher fat retention in the final product. Employing nine independent heating zones with integrated ingredient addition capabilities, it can provide users with good control of the cooking process.
The Tetra Pak Blockformer system — where curd is compacted in a series of vacuum and pressure relief cycles — employs an advanced design enabling it to run parmesan cheese as well as cheddar cheese. Meanwhile, Tetra Pak Casomatic systems can efficiently drain and form semi-hard cheese and promote high-quality whey production.
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