Improving process water quality in cottage cheese production

15 April 2012

Solution provider

Adept Water Technologies A/S is a Danish environmental technology company based in Copenhagen, Denmark. Founded in 2007, the company specializes in disinfection solutions aimed at improving infection control in water systems and on surfaces. Our product line, BacTerminator®, is used for disinfecting water and surfaces in various settings across Europe.

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Shelf life and product quality of cottage cheese can be improved when treating the cooling water with the new BacTerminator Water Disinfection System.

Challenges in cottage cheese production

In cottage cheese production, water is used in the process stage “10-15% water addition” in the cheese vat. The quality of this water is an important factor regarding the final quality of the end product as well as its shelf life. Cottage cheese is a delicate product to make and even low levels of bacteria may lead to reduced shelf life and poorer product quality (formation of microorganisms on the surface).

Obtaining a water quality close to sterile water

Bacteria & microorganism elimination guarantee of TVC <10 CFU/ml in the adding water for the cheese vat
Eliminating the high energy costs for pasteurization, BacTerminator has approx. 10 times lower operating costs
Eliminating of treating the adding water with chloride dioxide (CLO2), which is a hazardous chemical handled at the dairy
Longer product shelf life
Less customer & retailer complaints