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Cheese

All the different kinds of cheese, from soft cheese to semi hard cheese to hard cheese, have one thing in common: their processing lines depend on exceptionally high levels of hygiene to obtain, and maintain, the highest possible quality.

From the starter culture tanks throughout the fermentation process, the bacterial cultures’ controlled growth depends heavily on effective in-line disinfection after cleaning and before production, and the steps that follow rely equally on effectively executed hygiene standards. To this ends, partnering with Ecolab entails:

  • Consistent and well proven programs delivered and implemented throughout the world
  • A suite of innovative concepts that provide tangible added value and performance benefits
  • The undoubtedly most comprehensive knowledge pool in the industry
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