On a daily basis, the client processes between 500 and 800 kg of milk into hard cheese, semi-hard cheese, soft cheese, and fresh cheese. The main product is mozzarella, and that is sold to hotels and restaurants in Kathmandu. The rest is sold at farmers markets or exported. The company needed assistance in developing standards for its products.
- Improve food safety & general hygiene
- Increase mozzarella yield
- Develop a recipe for feta-like cheese
- Standardize cheesemaking processes and improve quality
A quality management system based on international standards was recommended and will be implemented. The mozzarella yield could be increased by about 2.5 percent by adapting production techniques, improving milk quality, and using other starter cultures. New recipes for regular products were revised and adapted. Likewise a recipe for a feta-like cheese was created.