(photo: GRUNWALD)
UF white cheese is a soft, white and briny cheese. The
difference to Feta cheese and other white cheese products
is that the salt is directly added to the milk. Usually UF white
cheese is made of buffalo or cow‘s milk or a mixture of both.
But it is also possible to produce it from sheep milk, goat
milk or camel milk.
Traditional production methods
In general cast white cheese can be divided into 3 types of
manufacturing methods:
1. Production of fermented standard white cheese
by using BAF, in this case the UF retentate prematures and
is then salted, coagulated and filled.
This procedure is normally used for filling cheese mass in
Tetra Brik.
2. Production of CAST white cheese
DVS cultures are mixed with the coagulation medium and
at the same time the UF retentate is added during the filling
process. This is followed by the coagulation time before
finally the salt is added and the cup is closed.
This is a typical method in countries such as Turkey, Saudi
Arabia and other neighbouring countries as well as in
Europe.
3. Production of white cheese
on the basis of UF retentate or re-combined concentrate by
using GDL (Glucono delta-lactone) in order to reduce the
pH value of the cheese.
When using this method GDL and salt are pre-mixed and
filled while the coagulation medium is added. This is a
typcial production method in Egypt.
The modern production method
For many years GRUNWALD have been supplying cup filling
lines to European and non-European countries. With the technology
of this filling, coagulation and closing machine the filling
of different types of UF white cheese such as
• FETA type
• Domiaty
• Queso Fresco
• all types which are based on UF concentrate in ready-made
plastic cups is possible.
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