The Challenges and Opportunities of Cheese Production

The dairy sector is at a crossroads. The current shifting consumer tastes,  increasing demand for sustainability and price pressure is pushing dairies to consider changing mature and proven processes.

On top of this, labour shortages, freight disturbances, and input-cost escalations experienced in the past 12 months are increasing pressures further, according to recent analysisl.

Despite the challenging environment, a recent McKinsey report2 revealed that 2021 proved a stable year for the industry, with three-quarters of surveyed dairy leaders reporting neutral or improved margins. Almost 80% of executives expect over 3% revenue growth in the next three years, with three-quarters expecting even more. And the sector is looking even brighter for certain dairy products although US fluid milk sales have declined over the past five years, 79% of executives saw increased demand for other dairy-product categories.

Among the dairy product markets, cheese stands out as a major focus area. The global cheese market achieved a value of US$ 77.6 Billion in 2021, and expects it to reach US$ 113.3 billion by 2027, exhibiting a CAGR of 6.31% in that period3.

MANUFACTURING EFFICIENCIES ARE KEY TO SUCCESS IN CHEESE

In cheese production, the key focus is the same as that of the wider dairy sector manufacturing efficiencies remain the main source of competitive advantage. This does not call for huge investments in complete processing line reconfigurations, but rather for switching technologies to increase efficiencies.

When producing cheese, it is essential to keep product integrity high and avoid waste. This goal is achievable but requires careful handling of the curds and whey. Assuming the correct pump is deployed, this is an operation where genuine savings can accrue. Here, it is vital to:

Reduce the amount of fines

Retain the fat content of the cheese curd to avoid any transfer into the whey

By the very nature of their operation, certain pump types (such as lobe pumps) will break curd into fines that pass through whey screens on drain tables.