We would like to thank all the visitors, customers and business partners for taking time to visit our stand at this year’s Anuga FoodTec trade fair held at Cologne, Germany. It was a pleasure to meet you personally and to have the change to discuss about the latest innovations and trends in cheese making. We […]
MKT will be attending Anuga FoodTec fair this year, at Cologne Trade Fair in Cologne, from 20th to 23th of March. We hope to see Cheesemaking professionals from all over the world again this year. Our exhibitor stand H099 is located in Hall 10.2.
The cleanliness of the production line and the different equipment requires special attention when manufacturing cheese. In this blog article, we will explain the significance of cleanliness and equipment washability in terms of cheese manufacturing, and how cheese dairies can affect these characteristics.
As mentioned in the previous blog post, in cheese production, one should always pay attention to the optimization of the yield. Therefore, the aim is to make the best possible use of milk, without wasting it during the various stages of the process. In optimizing the yield, equipment selections play a significant role.
The yield is the most critical indicator of cheese production. The yield tells how many litres of milk does it take to make one kilogram of cheese and is therefore directly related to the profitability of cheese production.
Cheese production process consists of many different phases. For instance, high-quality raw material is needed, the equipment must be hygienic and working properly, and the cheese production line must operate efficiently.
