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Lines for analogue cheese (cheese from proteic concentrates)

SORDI, a historic company from Lodi that celebrated the 140th anniversary of its foundation in 2021, is specialized in design, construction and installation of machines and systems for the food industry. The SORDI production range mainly covers the dairy sector (plants for the heat treatment of milk, for the production of yoghurt, puddings and creams, lines for the production of cheese), but also the sector of fruit and fruit juices and nectars, tomato, eggs, wine and the confectionery sector.

Lines for analogue cheese (cheese from proteic concentrates)

Analogue cheese is usually obtained from blending of water with fats and/or proteins and/or powder milk.

The Analogue cheese is prepared by blending various edible oils/fats, proteins (e.g. casein powders), water, emulsifying salts (ES) and other ingredients.

This type of cheese is more and more used also because of the good ratio of quality/price thanks to the simplicity of production.

Sales of analogue cheese are strictly linked to the increasing interest in the food sector, where the extended supply reduces the cost. Another important factor is the increasing interest among consumers in food products containing lower quantities of total fats, saturated fats, cholesterol and calories.