Improving process water quality in cottage cheese production

Improving process water quality in cottage cheese production

Arla Foods Korsvej Dairy - part of one of the world's largest dairy companies - has choosen the BacTerminator® to improve the quality of their cottage cheese products.
Shelf life and product quality of cottage cheese can be improved when treating the cooling water with the new BacTerminator Water Disinfection System.

Challenges in cottage cheese production
In cottage cheese production, water is used in the process stage “10-15% water addition” in the cheese vat. The quality of this water is an important factor regarding the final quality of the end product as well as its shelf life. Cottage cheese is a delicate product to make and even low levels of bacteria may lead to reduced shelf life and poorer product quality (formation of microorganisms on the surface).
Obtaining a water quality close to sterile water
Bacteria & microorganism elimination guarantee of TVC
If you want to read more about this innovative solution, you can do so at stateofgreen.com, which also enables you to contact with the solution provider for a visit of the demonstration site

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