Cheese

Different kinds of cheese, from soft cheese to semi hard cheese to hard cheese, have one thing in common: their processing lines depend on exceptionally high levels of hygiene to obtain, and maintain, the highest possible quality.

From the starter culture tanks throughout the fermentation process, the bacterial cultures’ controlled growth depends heavily on effective in-line disinfection after cleaning and before production, and the steps that follow rely equally on effectively executed hygiene standards. To this ends, partnering with Ecolab entails:

• Consistent and well proven programmes delivered and implemented throughout the world
• A Service Team that can provide benchmark standards in any plant
• A suite of innovative concepts that provide tangible added value and performance benefits
• Undoubtedly the most comprehensive knowledge pool in the industry