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 – was 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 makeup 79 per cent of all cheese volumes and have a CAGR forecast of 3 per cent (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 per cent share (and more than 27 Billion 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 focusing on reducing water, steam, and power consumption.