Dairy & Dairy Alternatives

Cheese processors supplying retail, foodservice, and ready-to-eat markets rely on consistency. Our CheezTherm™ and CC-Series systems accept whole cheese blocks directly into the cooker, using heavy-duty specialized agitation and programmable shear with jacketed heating to form stable emulsions and prevent oiling-off or separation during reheating. These configurations support dairy, blended, and plant-based formulations with repeatable results.

Managing formulation costs without sacrificing performance is a constant challenge. Blentech systems handle starch- and oil-extended blends with the same precision as traditional recipes, delivering products that still meet melt and stretch expectations on pizza, in sauces, or in prepared meals.

Vegan and plant-based alternatives demand the same textures and melt behavior as traditional dairy. Our systems recreate those properties mechanically — using shear loops, vacuum modules, and precise thermal control — enabling processors to scale clean-label formulations that compete directly with dairy counterparts.

Sweetened and condensed dairy bases require careful control of viscosity and flavor. Blentech vacuum flash vessels shorten cook-down times while preventing crystallization, producing consistent condensed milks, caramel bases, and dairy desserts with uniform color and taste.

Scaling from R&D to production can be unpredictable. Blentech’s CC-0010 and CC-0045 systems give processors a platform for validating melt, stretch, and texture in the lab, with process profiles that match full-scale equipment. Ingredient suppliers, QA teams, and university partners rely on these systems to reduce reformulation risk and accelerate commercialization.