Cheese Processing


Cheese is the fresh or matured solid or semi-solid product obtained by coagulating milk, skimmed milk, partially skimmed milk, cream, whey cream, or butter milk or any other combination of these materials through the action of rennet or other suitable coagulating agents, and partially draining the whey resulting from such coagulation.

Indian cheese market is presently worth around USD 237 Million and is expected to grow at roughly 15-20 % annually.  About 3000 varieties of cheese marketed globally, while 40-45 verities in India. Process cheese occupies the largest (45%) market of total cheese production.  

Most of the well-known cheese varieties in the world are conventionally produced from cow milk. However, buffalo milk too has been utilized with considerable success for manufacture of certain varieties of cheeses. Cheese made from buffalo milk displays typical body and textural characteristics.

Natural manufacture involves the process of standardisation, pasteurisation, controlled syneresis of the rennet milk coagulum, the expulsion of moisture being affected by acid development scalding the curd & repeated cutting of the curd and stirring, stretching & moulding for pasta fillata a type of cheese, packaging, Ripening/ storage. Although some soft cheese varieties are consumed fresh, i.e. without a ripening period.

Processed cheese is a product made by blending natural cheese of different ages in required proportion with emulsifying salts followed by heating and continuous mixing to form a homogeneous mass. Processed cheese was initially manufactured with the aim of increasing the shelf life of natural cheese. Manufacturing of process cheese involves blending of cheeses of different age. These allow sub-graded cheeses like gassy, highly acidic etc. to be utilized, instead of those getting wasted.

Goma proposes Technologies provides a complete turnkey solution or separate modules for cheese manufacturing.  Cheese manufacturing plant consist of Equipments for milk reception, Filtration/clarification, Standardisation, Pasteurisation & homogenisation for some variety, cheese vat, drain tables, pneumatic press, Stretching & moulding machine for Mozzarella Cheese, Vacuum Packaging, Ripening/maturation system etc. 

We are designing cheese processing plant by considering energy consumption, compatibility cleaning in place systems (CIP) & stress free operation.

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