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Doughnut with icing sugar
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Vegetable casing extrusion
Fermented cheese
A matured cheese develops an uneven, tasty, flavoured, or even coloured surface due to the activity of microorganisms. The occurrence of the organisms was traditionally left to the atmosphere conditions. Being different from a place to another, it resulted in a multiplicity of traditional cheese types and variations in quality. Industrial cheese-making companies want to control the growth these microorganisms to achieve a constant quality. Selecting and applying a given mix of microorganisms improve the production and narrow the tolerances.


The base product is a moist shape issued from the settling process of a standardised milk.


The mix comes in a dry and stable form It consists in :
  • Microorganisms such as bacteria and yeasts;
  • Hydrocolloid.
The mixes are tailored to suit the desired gustative profile of the cheese to be. They are supplied by companies specialised in microbiology and culture for food.


First a liquid suspension is prepared by dispersing the dry mix with water. The suspension must be homogeneous and stable.
It is kept chilled to prevent the growth of the microorganisms before the application.
The suspension is applied evenly on the surface of the cheeses. They usually comes in rows an lines corresponding to the moulds they have been formed with.
Given the number of individual product to process, it is a continuous or semi-continuous operation inserted in a larger continuous production.
Alternatively, the suspension may be applied on the inner surface of the mould prior to the moulding sep of the curd into a shape.
After both cases, the cheeses are left to mature.

Coating system

Liquid is applied by dipping into a bath, or with a curtain system, or better with a spray system.
Manifolds of several spray guns or mobile devices are designed to apply the required dose evenly, while limiting losses out of the cheese surface. It also aims at limiting airborne pollution which may become a health hazard.

Key features

The process displays critical factors to control:
  • Controlled dosage;
  • Application geometry to achieve an even distribution;
  • Hygiene of the system during operation and cleanability after production end.
  • Stability of the culture over time i.e. volume implemented versus application rate.
Timely and accurate dosage.
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