Recent developments in cheese technologies

Driving innovation across product development, yield optimization and automation processes remains paramount for the continued success of the cheese industry. Advances in machinery and technology have contributed to the production of cheese with consistent quality and increased yield while maintaining the environment. Some of the major advances that will take place in the cheese industry include the use of immobilized rennet, exopolysaccharide-producing starter cultures, membrane-processed milk for cheesemaking, the introduction of probiotic cheese, especially pasta filata type and processed cheeses, oleogel-based cheese, 3D-printed processed cheese, cheese powder, and enzyme-modified cheese flavors. From tackling moisture control to developing devices to judge the correct stage of cutting cheese curd and predicting the shelf life of cheese, the cheese industry will invest in machinery that will resolve effluent treatment as well as disposal problems.