Tetra Pak has announced the development of 14 new Best Practice Lines (BPLs) for cheese manufacturers, the latest of which – specifically customised for Cottage cheese – launched recently. The other cheeses that will benefit from these BPLs include Mozzarella, Semi-hard cheese, Cheddar, and Fresh cheese production. Together, these cheese types make up 79% of all cheese volumes and have a CAGR forecast of 3% (2021-2025). Two of the new lines (Mozzarella and Cheddar) were recently previewed at the Global CheeseExpo (6-8 April).

Leveraging over 50 years of experience in the cheese category, the biggest dairy food segment in the world at 42% share (and more than 27Billion Kg), the new BPL concepts provide a complete production solution for customers, optimised to fit their needs. The processing lines utilise proven equipment combined with industry-leading expertise to create a safe and easy route to profitable cheese production with a higher yield, while incorporating the traditional cheesemaking techniques. The hygienic production process enables a longer product shelf life, as well as consistent and replicable quality. Sustainability is also a factor, with solutions focussing on reducing water, steam, and power consumption.

Fred Griemsmann, vice-president, cheese & powder systems at Tetra Pak, says, “Cheese is consumed on every continent around the world, and consumer appeal shows no signs of abating. In fact, it’s quite the opposite.”

He adds, “We’ve expanded and deepened our expertise and knowledge over the last decade, consolidated our proficiency and sites in the US, and recently invested €25M to create a world-class cheese production centre in Poland. With 50 years of expertise, we are the only supplier for complete solutions from milk intake, cheese production, through to packaging. This provides us with a sophisticated toolkit that enables us to tailor solutions to be completely suited to the customers’ needs, and we are so confident in these new Best Practice Line solutions that they come with performance guarantees.”

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The most popular cheese is yellow cheese, accounting for a 34% share of the global cheese volume, and includes both hard and semi-hard cheese varieties. The draining belt portfolio provides continuous production of fused and stirred Cheddar and Pasta Filata cheese types. These 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. This design allows for consistent curd production resulting in uniform acidity, moisture, salt concentration and loading rate.

The second most popular cheese category is Mozzarella