Swiss cheese manufacturer Imlig, based in Oberriet,
has just installed a new high-performance machine
from cutting specialist holac into their line operation.
For Imlig, the focus was on being able to process a
wide range of different types of cheese with a single
machine. The high demands on hygiene were also
decisive in the company choosing for holac. The new
cutting machine is an integral part of the production
line. Imlig specializes in large industry packs for hotels,
restaurants and canteens, in addition to medium
and smaller packs for discount. Imlig produces a wide
range of different types of cheese – including semihard
cheese, grated cheese, raclette cheese and fondue
cheese. The cutting machine had to be adaptable
to process complete blocks with varying consistencies
and fat contents. "With this machine, holac has
helped us to close a very important gap in our product
range," says CEO Urs Imlig.
Top performance in terms of service and hygiene
Imlig was also convinced of the ease of use and hygiene:
"We have also found that the machine is very
easy to dismantle, clean and re-assemble, which is vital
for the production of food."
The cheese manufacturer Imlig focuses on the quality
and reliability of the systems: over 60 employees
work in the company, some of whom work in three
shifts. Up to 1,000 tons of cheese ripen in the fully automated
warehouse, 50 percent of which is exported.
Swiss cheese specialties come into shape
Cutting technology from holac
Swiss cheese manufacturer Imlig relies on cutting
technology from holac (photo: holac)
Processed cheese without added phosphates or citrates
HYDROSOL
Hydrosol has developed processed cheese formulations
that don’t need added phosphates. These "free
from" products offer characteristics similar to standard
products.
A stabilising system in the Stabisol PCCL series enables
the production of spreadable processed cheese
preparations without E-numbers. The system is based
on a complex combination of a specific starch, vegetable
fibre and other plant-based ingredients. The
standard recipe calls for more than 30 percent real
cheese varieties such as gouda, and is produced in a
conventional high-shear process cooker.
Especially for children’s products, Hydrosol has developed
a stabilising system for squeezable processed
cheese preparations in tubes, pouches and similar
soft packaging. The declaration-friendly final product
needs no melting salts or table salt. This stabilising
system, likewise from the Stabisol PCCL series,
Processed cheese preparations in slices or triangles
can be given good shaping qualities using a
stabilising system from the Stabisol PCTR series which
is free from added phosphates and citrates
(photo: Hydrosol)
is based on a special combination of a declarationfriendly
hydrocolloid and special starch. 50 percent
cheese goes into the premium formulation.
IDM ¦ News
4 · January/February 2022 ¦ international-dairy.com
/international-dairy.com
