Today’s cheese maker is a process technologist

Milk is valuable and nourishing and therefore FrieslandCampina wants to make optimum use of each component in milk. The multiple process steps in the cheese making process are continuously optimised. Here new in-line measuring techniques are becoming increasingly important. Specialists develop ever better and more efficient production methods based on process-technological knowledge, which among others results in a maximum quality of both the cheese and the whey. For a sustainable cheese production, preventing losses has the greatest effect. In addition to this, research is done into reducing the use of energy and water.

Cheese is an important product group for FrieslandCampina, because about 60 per cent of the milk of FrieslandCampina is processed into cheese in the Netherlands. Cheese is an important foodstuff full of nutrients that can be prepared and consumed in many different ways. The demand for tasty, low-calorie cheese is a challenge for the cheese makers. Fat contributes to the taste of cheese, both with respect to flavour and texture. It is a challenge to make cheese with a nice, soft and creamy taste with less fat.

FrieslandCampina makes use of the results from research into the relationship between texture, taste and mouthfeel to develop new and better low-fat cheeses. Researchers of FrieslandCampina have built up extensive knowledge about diffusion and the distribution of salt in cheese. This knowledge is used to optimise the brining process. This results in cheese varieties with a lower salt content without sacrificing the good taste.

Whey proteins and cheese

One of the new technologies that is being researched by FrieslandCampina is the extraction of the whey proteins from the milk at the beginning of the cheese production process rather than at the end. The remaining caseins then forms the basis for cheese or are used in the development of new products.