Dairy & Plant-Based Alternatives
Hygienic processing for milk, cheese and new proteins
Dairy plants live by hygiene and shelf life. Liquids, pastes and powders each need inspection and packaging that suits their texture and their risk profile, and the same is true for the fast-growing range of plant-based drinks and spreads.
We support dairy and alternative-protein producers with inspection for liquids and packed goods and with protective-atmosphere packaging know-how.
Cheese
Cheese is reground, cooked and shaped into portions on a stick, then cooled and packed.
Step 1 of 7: Cheese block handling
Frozen or chilled cheese blocks are unpacked and fed to the line at a steady rate.
Step 2 of 7: Breaking & grinding
Blocks are broken into chunks and ground into small pieces that melt evenly.
Step 3 of 7: Cooking
Ground cheese is cooked with emulsifying salts and ingredients into a smooth molten mass.
Step 4 of 7: UHT & creaming
The mass is heat-treated for a long shelf life and held while it develops a creamy body.
Step 5 of 7: Filling & sealing
Hot cheese is dosed into lollipop moulds, a stick is placed and each portion is sealed.
Step 6 of 7: Cooling
Filled portions are cooled so the cheese sets firmly on the stick.
Step 7 of 7: Packing & end of line
Lollipops are packed, cased and palletised.
Cheese is cooked and creamed into a spreadable mass, filled into foil portions and cooled.
Step 1 of 7: Cheese block handling
Frozen or chilled cheese blocks are unpacked and fed to the line at a steady rate.
Step 2 of 7: Breaking & grinding
Blocks are broken into chunks and ground into small pieces that melt evenly.
Step 3 of 7: Cooking
Ground cheese is cooked with emulsifying salts and ingredients into a smooth molten mass.
Step 4 of 7: UHT & creaming
The mass is heat-treated and held under slow agitation until it is smooth and spreadable.
Step 5 of 7: Filling & sealing
Hot cheese is dosed into foil portions and sealed.
Step 6 of 7: Cooling
Portions are cooled so the cheese sets to a spreadable texture.
Step 7 of 7: Packing & end of line
Portions are boxed, cased and palletised.
Milk is made into curd, cooked, heat-treated and creamed, then filled and cooled.
Step 1 of 7: Milk reception & treatment
Raw milk is received, standardised to fat content and pasteurised for cheesemaking.
Step 2 of 7: Curd making
Milk is cultured and set, and the curd is handled and drained of whey.
Step 3 of 7: Cooking
Curd is cooked and blended with ingredients into a uniform mass.
Step 4 of 7: UHT & creaming
The mass is heat-treated and homogenised for a smooth, rich, creamy texture.
Step 5 of 7: Filling & sealing
Cream cheese is dosed into foil or tubs and sealed.
Step 6 of 7: Cooling
Filled packs are cooled to set the product.
Step 7 of 7: Packing & end of line
Packs are grouped, cased and palletised.
Cheese is cooked into a molten mass, cast into slices, then wrapped or stacked.
Step 1 of 6: Cheese block handling
Frozen or chilled cheese blocks are unpacked and fed to the line at a steady rate.
Step 2 of 6: Breaking & grinding
Blocks are broken into chunks and ground into small pieces that melt evenly.
Step 3 of 6: Cooking
Ground cheese is cooked with emulsifying salts and ingredients into a smooth molten mass.
Step 4 of 6: UHT & creaming
The mass is heat-treated and creamed to the right body for forming thin slices.
Step 5 of 6: Forming
Hot cheese is cast into a thin ribbon on chilled rolls and cut into slices.
Step 6 of 6: Wrapping & end of line
Slices are wrapped individually or stacked, counted into packs, cased and palletised.
Cheese is reground, cooked, cooled, shredded and frozen into a free-flowing topping.
Step 1 of 7: Cheese block handling
Frozen or chilled cheese blocks are unpacked and fed to the line at a steady rate.
Step 2 of 7: Breaking & grinding
Blocks are broken into chunks and ground into small pieces that melt evenly.
Step 3 of 7: Cooking & mixing
Cheese is heated and blended into a uniform mass with the desired melt and stretch.
Step 4 of 7: Cooling
The cooked mass is cooled until it is firm enough to shred.
Step 5 of 7: Shredding
Cheese is cut into shreds or dice of consistent size.
Step 6 of 7: Deep freezing
Shreds are frozen individually so they stay free-flowing.
Step 7 of 7: Bagging & end of line
Frozen shreds are weighed into bags, cased and palletised.
Curd is stretched and moulded into mozzarella, cooled in brine and packed.
Step 1 of 4: Curd handling
Curd is received and brought to the right acidity for stretching.
Step 2 of 4: Stretching & moulding
Curd is heated and kneaded into an elastic mass, then moulded into balls or blocks.
Step 3 of 4: Brine cooling
Formed cheese is cooled and salted in circulating brine.
Step 4 of 4: Packing & end of line
Mozzarella is packed, cased and palletised.
Cheese blocks are reground and cooked with ingredients into processed or analogue mozzarella.
Step 1 of 6: Cheese block handling
Frozen or chilled blocks are tempered, unpacked and fed to the line.
Step 2 of 6: Breaking & grinding
Blocks are broken and ground into small pieces for fast, even cooking.
Step 3 of 6: Cooking & mixing
Cheese is cooked and mixed with fats, starches and salts into a smooth, stretchy mass.
Step 4 of 6: Filling & sealing
The hot mass is filled into packs or moulds and sealed.
Step 5 of 6: Cooling
Filled packs are cooled to set the cheese.
Step 6 of 6: Packing & end of line
Packs are cased and palletised for distribution.
Stretched curd is extruded into ropes, cut into sticks, brined and wrapped.
Step 1 of 5: Curd handling
Curd is received and fed steadily to the cooker.
Step 2 of 5: Cooking & stretching
Curd is heated and kneaded until it forms an elastic mass with aligned fibres.
Step 3 of 5: Extruding & cutting
The mass is extruded into ropes, firmed by pre-cooling and cut to stick length.
Step 4 of 5: Brine cooling
Sticks are cooled and salted in chilled brine.
Step 5 of 5: Wrapping & end of line
Sticks are flow-wrapped, cased and palletised.
Milk is set into curd, pressed and cooked into a firm cheese that holds its shape when grilled.
Step 1 of 5: Milk reception & treatment
Raw milk is received, standardised and pasteurised.
Step 2 of 5: Coagulation & curd
Milk is coagulated and the curd is cut and stirred to release whey.
Step 3 of 5: Pressing, cooking & cooling
Curd is pressed into blocks, cooked in hot whey for its firm texture and cooled.
Step 4 of 5: Cutting
Blocks are cut into portions of set weight.
Step 5 of 5: Packing & end of line
Portions are vacuum-packed, cased and palletised.
Where it is used
- Milk & drinks
- Cheese
- Yoghurt & desserts
- Butter & spreads
- Plant-based drinks
- Powders
What we supply for dairy & plant-based alternatives
Related segments
Planning a new line?
Tell us about your product, capacity and timeline. Our team will come back with options from the manufacturers we work with.
Sagueny Group Seminar
Manufacturers and industry experts under one roof: production lines, meat and poultry processing, packaging and quality control.
See the event