Making Cheese Spread
Find innovative production technology for making cheese spread and connect directly with world-leading specialists
Can you think of anything better than a slice of bread with some spreadable cheese for a snack? Production of cheese spread is similar to other types of processed cheese, but it contains more moisture to be soft and spreadable. Cheese spread starts with one or more types of cheese along with other ingredients and food additives such as stabilizers and emulsifiers. After mixing and vacuum cooking these ingredients, you can pour them into molds for cooling before packaging.
Technology picks for cheese spread
Batch processing system for processed cheese and various food products
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Foil wrapping machine for cream cheese
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Multipurpose coagulation vats for cheese production
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Continuous cheese line
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Cheese spread making process- cook it to make it spreadable
Starting from milk, it undergoes standardization, pasteurization, homogenization, culture inoculation, fermentation, and whey separation where you get liquid whey and solid curds. After draining off the liquid whey, you can now gather the solid curds and cut them into shape. These are placed in a container covered with cheesecloth and stored for the aging process.
Using a vacuum cooker you can mix the cheese with other ingredients (cream, milk fat, salt, various seasonings and water) and food additives. As for the moisture content, it should not exceed 60 percent. Likewise, the fat content should not be less than 20 percent. After heating and stirring the mixture, just pour it into various molds or containers for cooling.
Filling up smooth spreadable cheese
Packaging for spreadable cheese comes in pouches, glass jars, but the most common are hard plastic tubs. In a filling machine, suction cups place the containers in the rotary table that transports the plastic containers to the filling station. After the containers are filled, they are moved to a sealing station where moving arms place and seal aluminum foil over them. Plastic lids are used as covers.
Between cream cheese and cheese spread
While cheese spread is prepared from processed cheese, cream cheese goes through similar processes as producing regular cheese with a little difference at the end of the process. The difference starts after whey separation, where the solid curds are aged in a regular cheese production setup. But for cream cheese, the solid curds are mixed with salt and stabilizers, and then it undergoes further heat treatment and continuous mixing until you achieve the desired texture.
Processing steps involved in cheese spread making
Which cheese spread technology do you need?
Curd making equipment for cheese production
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Continuous cheese line
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Refrigerated fermentation tank with cold water jacket
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Multipurpose coagulation vats for cheese production
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Multifunctional mixer for high volume batches
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Cheese vat for consistent curd size and low whey fats
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Square and rectangular cheese cutter for bars and halves
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Hot water heaters for pasta filata cheese
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Clarifying decanters for cheese curd production
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High-performance slicer for food processing
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Steam cooker and stretcher for cheese processing
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Fresh cheese former for hygienic production
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Curd making vat for cheese production
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