Client Profile:
The client produces cheese for the local market. The main product is white cheese, alongside cheese made with vegetable fat and ricotta produced from WPC (whey protein concentrate). The daily amount of raw milk processed is approximately 3 m³. The company was founded around 25 years ago and is still privately owned. The processing equipment is of a “special” or non-standard quality level. Local demand for cheese is high, and the number of competitors is low.
Tasks:
The primary goal is to improve product quality, along with the standardisation of processes. This should also enhance production safety, reduce energy consumption and manual workload, lower production costs, extend product shelf life, and increase income. Additionally, waste from single-use materials should be minimised. One key focus is identifying improved equipment to help achieve these targets.
Results:
Although many changes are needed, immediate results during the visit were limited due to financial constraints, which prevent large-scale upgrades. Nonetheless, the following outcomes were achieved:
- Identified affordable yet improved equipment, starting with coagulation vats, cheese processing, and filling systems
- Provided basic cheese-making training to the quality manager
- Developed a long-term proposal for future investments
