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Non Dairy Cheese Processing Plant Non Dairy Cheese Processing Plant Non Dairy Cheese Processing Plant Non Dairy Cheese Processing Plant Non Dairy Cheese Processing Plant Non Dairy Cheese Processing Plant
Non Dairy Cheese Processing Plant
Non Dairy Cheese Processing Plant Non Dairy Cheese Processing Plant Non Dairy Cheese Processing Plant Non Dairy Cheese Processing Plant Non Dairy Cheese Processing Plant

Non Dairy Cheese Processing Plant

2500000 INR/Plant

Product Details:

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Non Dairy Cheese Processing Plant Price And Quantity

  • 1 Piece
  • 2500000 INR/Plant

Non Dairy Cheese Processing Plant Trade Information

  • All India

Product Description

The process for making non-dairy cheese in a factory can vary depending on the specific type of non-dairy cheese being produced.

Ingredient Preparation: The first step is to gather all the necessary ingredients for the specific type of non-dairy cheese being produced. This typically includes a base such as soy, almond, or coconut milk, along with thickeners, emulsifiers, and flavorings.

Mixing and Heating: The ingredients are then mixed together and heated to a specific temperature to activate the thickening and emulsifying agents. This helps to create a smooth, creamy texture similar to dairy cheese.

Coagulation: Coagulation is the process of separating the liquid whey from the solid curd. This is typically done by adding a coagulant such as calcium sulfate or lactic acid. The mixture is then left to sit for a specific period of time to allow the curd to form.

Pressing and Shaping: The curd is then pressed and shaped into the desired form, such as blocks, slices, or shreds.

Aging: Some types of non-dairy cheese require aging to develop their flavor and texture. This is typically done in a temperature and humidity-controlled environment.

Packaging: Once the cheese has aged, it is packaged and prepared for distribution to stores and consumers.

Overall, the process for making non-dairy cheese in a factory involves many of the same steps as traditional dairy cheese, with the key difference being the use of non-dairy ingredients and coagulants.

Soy Cheese: Made from soy milk and typically has a mild, nutty flavor. It can be made in a variety of styles, including blocks, slices, and shreds.

Almond Cheese: Made from almond milk and has a slightly sweet, nutty flavor. It is often used as a substitute for feta cheese.

Coconut Cheese: Made from coconut milk and has a rich, creamy texture. It is often used in vegan and paleo diets.

Cashew Cheese: Made from blended cashews and has a rich, creamy texture. It is often used as a spread or dip.

Rice Cheese: Made from rice milk and has a mild, slightly sweet flavor. It is often used in vegan and lactose-free diets.

Oat Cheese: Made from oat milk and has a mild, slightly sweet flavor. It is often used as a substitute for ricotta cheese.

Nutritional Yeast Cheese: Made from nutritional yeast and has a cheesy, nutty flavor. It According to a report by MarketsandMarkets, the global non-dairy cheese market size is projected to reach USD 4.5 billion by 2025, growing at a CAGR of 7.6% during the forecast period.


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