Tetra Pak presents three ways to boost cream cheese production

BRAZIL – Tetra Pak, a world leader in food and beverage processing and packaging solutions, has offered three solutions that contribute to greater agility and flexibility for cream cheese, without raising operating costs or falling short of the expected quality standard.

Faced with such varied consumer demands, the multinational highlighted three fundamental pillars for optimizing this operation: efficiency, flexibility, and product quality.

“In addition to increasing production capacity, manufacturers need to assess where the opportunities for gains lie during the process. Our role is to combine state-of-the-art equipment with processes that can make a difference both in the utilization of ingredients and in processing time and product quality,” comments Ana Paula Forti, Director of the Processing area at Tetra Pak Brazil.

First is to produce more in less time with efficiency. To keep up with market demands, the industry needs to find ways to increase productivity without raising operating costs.

Simplifying the flow of ingredients, reducing steps, and making better use of resources are some of the ways to make production faster and more economical.

Among the technologies that can contribute to this goal is the Tetra Pak High Shear Mixer. This equipment centralizes the entire process, and crushing, melting, homogenization, and deaeration are performed in a single step.

By concentrating the operation, the manufacturer can work with larger batch capacities in less time, simplifying the production flow and increasing line capacity.

“The high mechanical performance of this equipment allows achieving the desired texture using up to 20% less texture-modifying ingredients, such as gums,” reported the Processing Director of Tetra Pak Brazil.

Second is greater flexibility to meet different demands. The ability to adapt production is another important factor for the ricotta cheese industry.

Flexible production lines allow working with different types of products, helping manufacturers develop new products and lead innovation in such a competitive market, reducing the need for new investments in complementary technologies.

Third is the standardization and consistency in each batch. To maintain the quality of the requeijão cheese batch after batch, rigorous control over the different stages of the process is essential.

Factors such as humidity, pH, and the type of curd coagulation can directly influence the texture, flavor, and appearance. Reducing the number of batches results in less product variability, ensuring better standardization throughout the entire process until it reaches the final consumer.

“More than just increasing production capacity, it’s important to look at the process as a whole and understand where technology can generate gains.

“When efficiency, flexibility, and quality control are considered together, the manufacturer can better utilize the available infrastructure and respond to market demands more consistently, in addition to having optimized workforce management, since employee turnover is increasingly high within industries,” noted Ana Paula Forti.

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