Swedish Lactique cheese

Purpose and goal

The target was to take an artisanal cheese production to a more effective production. Key factors for achievement was a continued strictly controlled hygienic practice, improved ergonomics and increased efficiency of total working hours. This with the help of innovative technology solutions tailored for the contractor´s premises. Three milestones sates in the application. In all areas, the contractor gained valuable new insights, however, are a part of the initial hypotheses abandoned in line with increased understanding.

Results and expected effects

The result is that the contractor has found / invented solutions for the three focus areas of the project. Retrieval of commodity will be done with a tank on a car trailer. The washing is operated by a CIP-washing equipment stationed in the dairy. Good hygiene is ensured, the method is rational from the working standpoint. Molding of curd can be done in a merged cheese mold with a control plate. Curd recipe and preparation are crucial to the outcome. Manual work is reduced, ergonomics are enhanced. Packing materials that enables gas exchange and satisfies customer´s needs have been selected.

Approach and implementation

Collection of milk has been tested from a labor point of view and how easy it is to clean between batches. A consultant was brought in for the planning of appropriate equipment. Molding in the merged cheese molds was tested by cheese making trials. The difficulty lay in the curd texture. Visits to a French dairy gave crucial insights. Simultaneously focus on customers, gave feedback concerning taste and appearance by testpilots. A wholesaler in cheese was engaged as a resource. Tried various packaging materials. Designed based on customer needs (interview), and storage stability.