The generic term “fresh cheese” covers cheese types which have not ripened or which have at most cured for a very short period. These cheeses have high moisture content and they are usually mild with a very creamy taste and soft texture - and therefore they are also referred to as “soft cheeses”.
Fresh cheeses are produced with various fat contents. They are manufactured from pasteurized milk, cream or skimmed milk by acidification of lactic acid bacteria (natural acidification) or by pH adjustment via a chemical acidification (eg. GDL or similar). This acidification will provide a self preservation and ripening to some extent, by pH reduction and flavours developed through citrate fermentation (natural acidification).
For shelf life extension some fresh cheeses are submitted to heat treatment prior to filling - and moreover binding agents can be added if allowed by the local legislation.
Fresh cheeses can be divided into the following sub-categories: “White cheeses” like Feta or Domiati, “Low-fat soft cheeses” like Quarg or Tvorog , and “High fat soft cheeses” like Marscarpone or Fromage Blanc .
Most of the fresh cheeses can be manufactured with a sweet or spicy flavour, by use of various flavours and additives, and fresh cheese types can be found in numerous combinations around the world.
GEA Liquid Processing specializes in the design of processing systems for all kinds of fresh cheese products.
As a member of GEA Group we provide a comprehensive range of processing components developed and designed for the liquid processing industry. Our product know-how, combined with our strong process engineering and design expertise, ensures correct plant design and hygienic solutions for all types of fresh cheese products.
For more detailed processing information about the various types of fresh cheese please follow the links below: