The process for manufacturing many types of cheese, including the Dutch type cheeses such as Edam or Gouda, requires the pressed cheese to pass through a curing stage in a brine bath to enhance the taste and texture. Over time the brine becomes enriched with fats, proteins and lactose out of the cheese.
Millerbernd Process Systems introduced the draining salting belt system, a custom cheese belt system designed to meet current or future plant production requirements with engineering that incorporates effective and uniform salt and ingredient applications.
Karl Schnell introduced the latest generation of its Process Automat FC2-400 Type 144 for the production of viscous processed and cream cheese products.