Innovatives processes for cheese-making

Milk was concentrated by microfiltration. From this concentrate fresh, soft and semihard cheeses can be produced very easily. These processes are also economically very attractive: less investments in plants and infrastructure, labour saving, high-grade by-products (unacidified permeate with native whey proteins) and the option for a continuous production. On the occasion of several practical demonstrations, professionals were impressed by the high quality of the different cheeses.