Nordic dairy engineering for efficient cheese production.
NDT delivers hygienic, automated process lines for cottage cheese, paneer, halloumi and fresh cheese – trusted by dairies across Europe and North America. Closed from milk to cheese grains, run on recipe, and built for more cheese from every litre.
A clean cut and gentle handling of the cheese grains keep the casein in the cheese instead of in the whey. At a cooperative dairy in the USA, the same raw milk now gives 10–15 % more cottage cheese.
Recipe control sets temperature, cutting and stirring the same way every time. Uniform cheese grains and a product your customers recognise, every day of the year.
From milk in to cheese grains out, the line follows the recipe. Operators supervise the process from the panel instead of stirring and shovelling it.
Hygienic stainless steel, sterile air, cleaning-in-place without disassembly – and no open surfaces where contamination starts.
In an NDT line the product is enclosed from vat to drainage, under filtered air. No open vats, no manual tools in the product.
Proven components, one planned service per year on the Multi-Cheese Vat, and process engineers in Denmark who know your line.
years of closed, automatic cheese lines – more than two decades of process refinement
vat cycle time at a cooperative dairy in the USA after moving to NDT's closed vats
more cottage cheese from the same milk at the same dairy
planned service on the Multi-Cheese Vat at 24/7 production
Multi-Cheese Vat, Draining Washer Cooler, Drum Drainer and Creamer Blender with dressing tanks – the full processing chain, delivered and guaranteed as one closed system. Gentle handling of the cheese grains, high yield, cleaned in place.
Line · Cottage cheeseFlocculator tanks, a compact high-capacity drum drainer and automatic mould filling and pre-pressing with weight control. A new design implemented in Canada.
Line · PaneerCoagulation in the Multi-Cheese Vat, draining conveyor, mould filling and pre-pressing, then cooking, cooling and salting in the heating section – mould by mould, automatically.
Line · Halloumi and grill cheeseCottage cheese, halloumi and grill cheese, fresh cheese in the same closed vessel. 6,000–30,000 L, whey emptying during agitation, one planned service stop a year.
Machine · MCV Multi-Cheese VatUltrasonic cutting from mozzarella to hard cheese: pieces from 100 g to 2,000 g at ±0.5–1.0 %, 60 pieces of 200 g a minute, IP67/69, fully automatic.
Machine · CCM cheese cutter
A farmer-owned cooperative dairy in Wisconsin replaced its open vats with two closed NDT multi-cheese vats. Cycle time fell from 16 to 8 hours, throughput doubled, and the extra capacity was sold before the plant was finished.
Read the case
Two NDT multi-cheese vats at a cooperative dairy in Wisconsin: 8-hour cycles, double throughput, more cheese from the same milk.
US sales up 19 % in a year, plants being converted from cheddar and fluid milk to cottage cheese – and why the vat decides whether the growth pays.
NDT's paneer line – a new design implemented in Canada – and the halloumi and grill cheese line: closed, continuous and fully automated, from flocculation or coagulation to cooked, salted cheese.
Commissioning, operator training, spare parts, planned service and upgrades – from the engineers who designed your line. By phone, remotely and on site.
Service and upgrades
Talk to an NDT process engineer. We answer with a line proposal and the numbers behind it – not a brochure.
You can also read our FAQ on cottage cheese, paneer and halloumi lines.
