Product testing of cheese at FAM Stumabo

Cheese demand is growing. So is the challenge of cutting it efficiently. According to Future Market Insights, the global cheese market is expected to increase from USD 111.2 billion in 2026 to USD 188.1 billion by 2036, representing a compound annual growth rate of 5.4%. Growth is being supported by continued consumption in Europe and North America, as well as the expansion of pizza, burgers, and other cheese-based foods in emerging markets.

Demand for shreds, dice, strips and slices is rising, but processors must deliver consistent appearance, weight and melting performance while facing higher milk and energy costs, labour shortages and tighter margins. They are also under growing pressure to use raw materials and other resources more efficiently. Protecting yield, reducing fines, and avoiding out-of-specification product have therefore become essential.

Cheese, however, is not a uniform raw material. Successful cutting cannot begin simply by selecting a machine from a catalogue. As Dr. Ali Sedaghat Doost, Food R&D scientist at FAM STUMABO, explains, “the starting point is to understand how the product behaves, what the final cut must achieve and the conditions under which it will be processed.”

Cutting speed, blade or grid configuration, feed rate, and product temperature must be considered together to maintain clean, consistent results without sacrificing yield or throughput.

Photos: FAM Stumabo