Cheese Production Technology
Stilton Blue Cheese
Due to its dry matter, blue cheese belongs to the semi-hard yellow cheese group. It gets its name from the blue cheese mould, which belongs to the Penicillium family. It grows in aerobic conditions. Blue cheese is pierced with needles so that the blue veins can form. The cheese, which usually has quite a high fat content, is given its nice savoury flavour by the blue mould. This special flavour is the reason that blue cheeses are popular with cheese lovers all over the world.
Cheeses such as French Roquefort, Italian Gorgonzola, German Edelpilzkaese and British Stilton are often spoken of as the “Kings of Cheeses” thanks to their “blue blood”. Blue cheese specialities have been successfully produced for over 30 years on ALPMA installations.
Feta & White cheese
Feta / White Cheese
This cheese which has been at home in the Middle East for centuries has now securely established itself in Central Europe. Stored in Brine, it also keeps well in warm areas. Its high salt content and savoury flavour make it a valued ingredient in German cooking for use in Mediterranean salads, for grilled cheese toppings and for many other savoury delicacies. Feta and White Cheeses are traditionally made from sheep’s milk, but today they are often produced using cow’s milk.
Great quantities of Feta and White Cheese are also produced in Central Europe and then exported to all corners of the globe. With several continuously-producing installations in France, Germany and Iran, in particular, ALPMA has created a name for itself as a partner for the manufacture of traditional Feta Cheese.
Twarog Cream Cheese
Twarog Cream Cheese
Twarog is a traditional cream cheese with a granular structure. It is available in all manner of shapes and fat content. Eastern European housewives appreciate it as a vital basis for delicious cheesecakes. With more than 48 successfully commissioned Twarog installations in Poland, Russia and the Balkan States, ALPMA is now a leading partner for Twarog installations.
Semi hard Yellow cheese
Semi-Hard Yellow Cheese
Cheese with a dry matter of 44 – 55 %, depending on its fat content, is defined as semi-hard yellow cheese. The most well-known types are butter cheese as well as blue cheese and Steinbuscher, to name but a few. Similar to soft cheese types, semi-hard yellow cheeses are also able to be produced continuously using ALPMA installations.
Pasta Filata Mozzarella
Pasta Filata Mozzarella
The production of cheeses produced from a spun mass made from cow’s milk was documented in Latin texts by authors such as Plinius and Coumella back in ancient times. Today, Mozzarella and pizza cheeses have literally conquered the world. Fresh Mozzarella cannot be beaten as a pizza’s most vital topping.
ALPMA installations have been helping manufacturers all over the world to produce Cagliata, the raw mass for the production of Pasta Filata, both continuously and economically for decades.
Installation and More
ALPMA designs and manufactures installations for all kinds of cheeses and dairy sizes. An ALPMA line is designed on a modular basis and can therefore be adapted step-by-step to fit a growing dairy.
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Movement from Rack to Rack
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Cheese with a dry matter of 38 – 52%, depending on fat content, is described as soft cheese. Soft cheese is distinctive for its huge variety of types, shapes and flavours. Besides the standard types such as Camembert, Brie, Romadur, Limburger and Munster, the market has developed an enormous range of different other sorts.
New cheese design in white-blue, full-flavoured cheese with a red rind, numerous spices etc. all serve to pleasure the gourmet’s tastebuds. ALPMA uses its 60 years of experience in cheese production, moulds, machines and installations to support producers of soft cheese all over the world.
Depending on fat content, cheese with a dry matter of 49 – 61% is defined as yellow cheese. Tilsiter, Gouda, Edam and many others come under this heading. Yellow cheese can be successfully produced using small installations, such as the ALPMA Farmhouse Dairy.
Mould Filling and Blocks
Curd filling is a task which needs to be carried out exactly
Curd quality and filling technique determines the quality of the cheese at a very early stage. Deviations cannot be easily corrected and have a direct influence on weight, consistency, shape and quality of the cheese.
ALPMA has developed various filling devices for a large variety of cheeses, which are tailor-made to the various demands.