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Mixing Technology

Cheese

To make cheese, you mainly need curd. Curd is a semi-solid substance formed when milk curdles. Curdling happens naturally if the milk is not used in time: the raw milk sours and forms an acidic curd. This releases whey, an aqueous liquid that contains soluble components. In addition, semi-solid curd or fresh cheese remains. In some areas, cheese is still made “simply” by allowing milk to curdle naturally or by mixing milk with juices or extracts that reduce the milk to curds and whey. One kilogram of cheese requires about 9 liters of milk.

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The market development of cheese

The global cheese market was valued at USD 120.63 billion in 2020. The market is expected to grow from USD 123.87 billion in 2021 to USD 161.23 billion by 2028.

The market developments of cheese is witnessing gradual growth due to increasing demand for different types of cheese in various food products. Due to increasing consumption of fast foods such as pizza, pasta and burgers. There has been a growing demand for mozzarella, parmesan cheese and cheddar. The rapidly evolving foodservice industry and new food preparations may fuel the demand for these products in the coming years.

Cheese trends

In recent years, consumer preference for trying new exotic flavors and cuisines has increased significantly. The growing popularity of cheese flavor combinations in various cuisines, such as Italian and Mexican, has accelerated the use of different varieties in these cuisines.

The rapid growth of the foodservice sector has forced leading product processors to develop innovative products, such as powders and creamers, which is a driving factor.

Flavored cheese is one of the emerging categories, meeting modern consumer demand for innovative flavors such as herbs, spices and fruits. This type of cheese is also very popular with young children. The industry is thriving globally with developments and innovations bringing new products to the retail platform.

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