Complete Cottage Cheese Production Line
- Cheese VATs
- Whey Drainer and Washer/Cooler
- Creamer
- Process consulting
Line overview
Complete FABERMAQ lines for cottage cheese, from setting in VATs to blending with cream, backed by technical consulting so you can produce it consistently, repeatably and profitably.
Product
Light, standard or full-fat cottage cheese
Raw material
Skim milk
Setting
VATs, 10 to 12 hours; 2 or 3 running in parallel
Whey removal
Whey Drainer: removes approx. 90% of the whey
Washing
Washer/Cooler with temperature-controlled water
Draining
Curd Drainer for moisture control
Blending
Creamer with dairy cream
Support
Technical consulting and process definition
Dairy industry
Industrial Cottage Cheese Production
Fabermaq supplies complete cottage cheese production lines for a product that has become a solid, growing trend in the dairy industry, and one that is clearly here to stay.
Cottage cheese stands out for its many nutritional benefits: high protein content, low fat (depending on the formulation), easy digestibility and versatility, which makes it a key product in the healthy-eating, sports nutrition and functional food segments.
From a manufacturing standpoint, cottage cheese has another important advantage: it is relatively simple to produce and easy to consume, as long as you have the right technical know-how and process.
However, today's dairy market has a significant gap: many producers have not mastered the cottage cheese manufacturing process or lack the experience needed to produce it consistently, repeatably and profitably.
This is where Fabermaq acts as a technology partner, not only supplying equipment but also advising producers on how to make cottage cheese, supporting them in process definition, equipment selection and optimization of every production stage.
Step-by-step process
From skim milk to cottage cheese ready for packaging
How Is Cottage Cheese Made?
Cottage cheese production is based on the controlled coagulation of skim milk, followed by a series of stages designed to produce a soft, clean curd with a uniform texture.
The process starts in cheese VATs, where the skim milk is acidified using lactic cultures, rennet or other pH adjustment methods, depending on the customer's requirements.
In these VATs, with typical process times of 10 to 12 hours, the characteristic cottage cheese curd is formed. For an efficient industrial operation, we recommend running two or three VATs in parallel, enabling continuous production and higher daily milk throughput.
Once the curd is formed…
Once the curd is formed, it is discharged into the continuous processing system. First, the Whey Drainer removes approximately 90% of the whey gently and in a controlled way, preserving the integrity of the curd particles and preventing breakage.
This step is key to preserving the final texture of the product and preparing the curd for the following stages.
Next, the curd moves to the Washer/Cooler, where it is washed with clean, temperature-controlled water. This removes residual whey, lactose and acidity, improves flavor, stabilizes pH and helps extend product shelf life.
A Curd Drainer then removes excess wash water, leaving the curd with a precisely controlled moisture content.
Final production stage
In the final stage, the curd is blended with dairy cream in the Creamer, achieving the creamy texture and sensory profile characteristic of cottage cheese.
The cream ratio is easy to adjust, so you can produce light, standard or full-fat versions to match your commercial strategy. The finished product is then ready for packaging.
Fabermaq, your partner for complete lines
Although cottage cheese is in high demand, many producers still have not mastered it. Fabermaq fills this market gap, offering not only the necessary equipment but also technical consulting, production process definition and support throughout project development.
Fabermaq can integrate and supply complete cottage cheese production lines, from the setting stage to final blending and preparation for packaging, helping dairy producers diversify their portfolio, enter a growing market and position themselves with a high value-added product.
Benefits
Why Choose Our Cottage Cheese Production Lines?
FABERMAQ automated lines not only maximize yield and curd definition, they also ensure the freshness and shelf life of this delicate product.
Our technology handles the curd with extreme care, integrating cutting, cooking and washing systems designed to preserve the structural integrity of the curd particles without subjecting them to mechanical stress that creates "fines" or product loss.
This technology gives you precise control over critical stages such as washing, cooling and blending with the dressing, making it easier to achieve a lumpy, loose and creamy texture.
Manufacturers can diversify their product range, from Large Curd or Small Curd varieties to low-fat or fruit-blended options, while always ensuring uniform cream distribution and consistent quality.
Fresh dairy producers are invited to take their operations further with FABERMAQ.
With our hygienically designed machinery and closed draining systems, we are the ideal strategic partner for dairy plants looking to increase production capacity, minimizing contamination risks and ensuring food safety in a high-moisture product.
Our complete lines combine artisanal freshness with industrial efficiency. To learn more, request a technical proposal or discuss your washing and blending requirements, contact FABERMAQ.
FAQ
Cottage Cheese Production Line FAQ
Can't find your answer? Our engineering team is happy to advise you, no obligation.
How is cottage cheese made?
Through the controlled coagulation of skim milk in cheese VATs. The curd then passes through the Whey Drainer, the Washer/Cooler and the Curd Drainer, and is finally blended with cream in the Creamer.
How long does setting take?
Typical process times in the VATs are 10 to 12 hours. We recommend running two or three VATs in parallel for continuous production.
What does the Washer/Cooler do?
It washes the curd with clean, temperature-controlled water to remove residual whey, lactose and acidity, improve flavor, stabilize pH and extend shelf life.
How much whey does the Whey Drainer remove?
Approximately 90% of the whey, gently and in a controlled way, without breaking the curd particles.
Can you make light or full-fat versions?
Yes. The cream ratio in the Creamer is easy to adjust to produce light, standard or full-fat versions.
Does FABERMAQ provide manufacturing process consulting?
Yes. In addition to supplying the equipment, FABERMAQ offers technical consulting, production process definition and support throughout the entire project.
Contact
Contact us
Thank you for choosing FABERMAQ. We're here to help and answer all your questions. Please fill out the form below and one of our experts will get back to you shortly.
- Office+34 933 086 597
- Mobile+34 632 721 240
- Emailinfo@fabermaq.com
- AddressC/ del Perú 186 bis, Sant Martí · 08020 Barcelona, Spain
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