Cheese equipment

By: Tetra Pak Usa  09-12-2011

Our long experience in providing cheese making equipment makes us your best possible partner for all your cheese making technology requirements.

We have proven systems and technology to provide you with solutions for any cheese variety such as cheddar, semihard, pasta filata, Swiss, Feta (UF or traditional) and cottage cheese. In addition to implementing solutions for all cheese types, we can support you all over the world.

Our acquisition of CPS to form Tetra Pak Cheese and Powder Systems (Tetra Pak CPS), gives you access to a wide range of products and systems, and the best of branded equipment from both companies.

We can provide you with expertise in evaporated and dried powders. Together with our existing membrane and separation technology, our evaporators and dryers enable you to produce a range of new and rapidly growing whey based products such as whey protein concentrates and isolates, lactose, permeates and minerals.


Other products and services from Tetra Pak Usa

09-12-2011

Dairy

With over 120 years of experience in the milk industry and a deep knowledge and understanding of dairy technology, Tetra Pak is well equipped to help you catch these opportunities. Driven by health and environmental trends certain milk products such as yogurt, Greek yogurt and organic milk continue to enjoy a steady growth. A number of interesting new opportunities are arising in the North American dairy industy.


09-12-2011

Beverage

Our way to help you achieve it is to bring you a comprehensive range of beverage processing equipment that lets you quickly change recipes and guarantees you cost efficient service. Adding creative new flavours and brands to old favourites in a rapidly changing market is your way to success. Still drinks, juices and nectars.


09-12-2011

Prepared food equipment

We offer a complete range of processing equipment for formulated products, plus a team of world-class experts in rheology, prepared food applications and processing technology. The majority of prepared food products are highly viscous and often contain particles, which places special demands on processing and application expertise.