Cheese, butter and cream


Hot CIP and cold sanitizing are the most common applications used in cheese processing.

Sopura offers different solutions for the cleaning and disinfection of milk reception and cleaning installations. CIP systems are used for the sanitation of the homogenisation & storage tank as well as for the pasteurizer. Different cleaning steps are set up to guarantee the elimination of micro organisms.


Depending on the nature of the tanks (open or closed), the curdling equipment is sanitized by CIP recirculation or OPC (foam machine).

Trays, table and tools are cleaned and disinfected manually with alkaline or acid solutions.

Automatic cleaning with CIP is used for disinfection of the filling machine.

Sopura provides your company with equipment to apply or vaporize selected products for the sanitation of presses and demoulders

Cleaning and disinfection of boxes, walls and floor of maturation and storage rooms (when they are empty) benefit from adapted Sopura products.

Specific products solutions for washing tunnels or immersion systems are used for the cleaning of pieces of equipment such as cheese moulds.

Sopura has also designed solutions more adapted to the specificities of butter and cream making to prevent the products from sticking to the production tools.


Assistance in microbiological hazard monitoring

Your company strives everyday to create and maintain all conditions to guarantee the safety of the future user of your finished product.

Sopura has developed tests and measurements to help you to assess the microbiological quality of your products at every step of the transformation process.
Sopura microbiological tests are quick and easy to use. From the raw ingredients to the end products, they help you to detect any microbiological hazard, to identify its source and set up the appropriate remedy.
Our sanitation experts bring your teams regular support to maintain the best hygiene conditions while improving the cost-efficiency of your processes.