Ricotta System
(Curd Homogenizer)
The Ricotta System is used in dairy processing applications to eliminate the grainy texture of curd cheese, producing a smooth, spreadable consistency, and to manufacture high-protein, high-value-added cheeses. It is also used to pass certain matured cheese types through the system to create a spreadable cheese product.
It is an innovative solution engineered for the specific needs of the dairy sector — a HOMMAK invention.
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Ricotta System Features
Add value to your product with the Ricotta System.
What Does the Ricotta System Do?
With our Ricotta System machine — entirely designed and manufactured by HOMMAK — high-protein cheese can be obtained by making use of the curd cheese that the dairy sector needs to valorize. Another advantage of the Ricotta System is that it brings certain matured cheese types to a spreadable consistency.
The Ricotta System is an innovative solution designed by HOMMAK for the specific needs of the dairy industry. It is a HOMMAK invention.
The Ricotta System in Spreadable Cheese Production
When whey cannot be valorized during cheese manufacturing, milk yield falls short of its potential. By using the Ricotta System, you can achieve higher yields in your production. Every 100 ml of ricotta-style curd cheese contains 14 g of protein, which is highly important for muscle development. This cheese is also rich in amino acids and leucine, which accelerate fat burning. Leucine is one of the BCAA amino acids that the body cannot produce on its own.
According to 2018 national statistics, whey and buttermilk production in Turkey rose by 35.9% compared with the previous year, reaching 882,133 tons. Roughly 30 kg of curd cheese is obtained from 1 ton of whey. Turkey therefore has the potential to produce 26,464 tons of curd cheese annually from whey.
The entire system is controlled from a single touchscreen panel:
Turning a Waste Stream into a Revenue Stream
In traditional cheese production, roughly 85–90% of the milk used separates out as whey. At most facilities, this volume is either sent to animal feed or removed from the system at a disposal cost. With the R-HM10, this entire volume is converted into value-added, shelf-stable ricotta-style cheese that can be sold as a branded product.
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What Is a Curd Homogenizer / Spreadable Cheese Machine?
A spreadable cheese machine is an industrial piece of equipment that converts firm cheeses — such as curd cheese, white cheese, tulum cheese and matured hard cheeses — into a homogeneous, creamy and spreadable cheese through controlled heating and mechanical mixing. The system consists of a jacketed stainless steel tank, a high-shear mixer, a PLC touchscreen control panel and a CIP/SIP cleaning infrastructure. Its main purpose is to convert dairies’ low-priced or surplus cheese stock into a long-shelf-life, high-brand-value spreadable cheese product, increasing the facility’s profit margin.
Which Cheeses Can Be Made Spreadable?
The R-HM10 Ricotta System is designed to transform a wide range of cheeses into a spreadable consistency:
- Curd cheese — The most frequently processed raw material. Spreadable curd cheese has high market value in plain or flavored form.
- White cheese — Matured or surplus white cheese can be turned into a cream-cheese-style spreadable product.
- Tulum cheese — A high-value spreadable tulum that preserves its characteristic aroma, ideal for the breakfast and delicatessen segment.
- Matured and hard cheeses — Aged kashar, cheddar-type hard cheeses, surplus production or batches unsuitable for sale are brought to a spreadable format through heat and mechanical processing.
- All matured and firm cheese types — The recipe-based flexibility of the system adapts to cheeses of varying fat and moisture content.
This versatility makes the R-HM10 a strategic investment for dairies that want to keep their production planning flexible according to season and raw-material availability.
Technical Specifications and Capacity
| Feature | Value |
| Model | R-HM10 |
| Processing capacity | 1,000 L/hour (application-dependent) |
| Construction material | AISI 304 / 316 stainless steel |
| Control system | Touchscreen PLC display |
| Mixer | High-shear homogenization |
| Pressure control | Pneumatically adjusted automatic (optional manual) |
| Drive | AC motor drive (frequency-controlled) |
| Heating system | Double-jacketed, temperature-controlled |
| Cleaning system | CIP / SIP compatible |
| Pressure gauge | Analog diaphragm type, hygienic design |
| Electrical cabinet | Stainless steel body |
| Safety standard | CE (EU directives) |
| Quality system | ISO EN 9001 |
| Applicable raw materials | Curd cheese, white cheese, tulum, matured hard cheeses |
| Country of manufacture | Turkey (certified Turkish-made) |
Strategic Benefits of the Ricotta System for Dairies
Converts Low-Value Cheese into a High-Margin Product
Curd cheese is generally sold at a low price per kilogram. When packaged as spreadable curd cheese, the same raw material can reach a shelf price 3 to 5 times higher. The R-HM10 can be added directly to your production line to capture this margin difference.
Valorizes Cheese in Stock
Matured kashar, unsold white cheese or drying tulum batches often leave the system as waste. By reprocessing this stock, the R-HM10 minimizes the waste rate and turns it into capital.
Extends Shelf Life
When packaged correctly, spreadable cheese has a far longer shelf life than classic fresh cheese. The R-HM10’s controlled heating and emulsification process improves microbiological stability, providing a shelf life of 3 to 6 months.
Builds a Branded Product Portfolio
Moving from commodity sales to branded product sales is the most important lever for dairies’ sustainable growth. Products such as spreadable curd cheese, spreadable white cheese and spreadable tulum can enter retail shelves and the HoReCa channel under your own brand identity.
High Repeatability with a Single Operator
PLC-based recipe records ensure that production parameters remain identical across every shift. Quality fluctuations that depend on operator experience are eliminated.
Spreadable Cheese Market Demand: Why Invest Now?
Demand for the spreadable cheese category is continually growing in both the Turkish domestic market and export markets. Consumer demand for convenience, versatility and high protein are the main factors driving this category.
Spreadable cheese is actively sought in the following channels:
- Retail breakfast segment — cream cheese, spreadable curd and spreadable tulum are at the center of consumer preference
- HoReCa (hotels, restaurants, cafes) — toast, sandwiches, pastry fillings and cheese-board applications
- Bakery and baked goods — industrial pastry, savory-roll fillings and snack production
- Healthy living and snack segment — demand for high-protein, low-fat spreadable alternatives
- Export markets — growing demand, especially in Europe and the Middle East, for spreadable products with a Turkish cheese character
Entering these segments under your own brand transforms your dairy from a commodity player into a brand player.
CIP/SIP Hygiene System: A Guarantee of Continuous Production
In dairy products, hygiene is the fundamental requirement for product stability. The R-HM10 is designed to be compatible with CIP (Clean-in-Place) and SIP (Sterilize-in-Place) systems, providing a complete clean without removing it from the line.
- Fully automatic washing cycles
- Hygienic interior surface with no corners and no dead volume
- Steam sterilization points
- Stainless steel resistant to highly abrasive chemicals
This minimizes microbiological risk, noticeably reduces downtime between shift changes and extends product shelf life.
Certifications and Manufacturing Standards
The R-HM10 Ricotta System is manufactured in full compliance with international dairy equipment standards:
- CE Declaration of Conformity — compliance with the EU Machinery Directive (2006/42/EC) and related safety directives
- ISO EN 9001 Quality Management System — a documented quality chain across engineering, production and testing processes
- Turkish-Made Certificate — the advantage of domestic production, domestic engineering and domestic spare parts
- Hygienic design principles — in line with EHEDG and 3-A dairy equipment design principles
Spreadable Cheese Machine Price and Quotation Process
The price of the R-HM10 Ricotta System is calculated individually based on your facility’s daily capacity needs, the preferred level of automation (manual / semi-automatic / fully automatic), the optional pneumatic pressure control and any additional modules required. A standard quotation process proceeds through the following steps:
- Needs analysis form (capacity, raw material type, target product)
- Preliminary quote and technical specification
- Detailed engineering and P&ID
- Production and Factory Acceptance Test (FAT)
- On-site installation and commissioning (SAT)
- Operator training and service agreement
For a detailed spreadable cheese machine price and an application-specific quote, contact HOMMAK.
Frequently Asked Questions
What is a spreadable cheese machine and what does it do?
A spreadable cheese machine is an industrial piece of equipment that converts firm cheeses — such as curd cheese, white cheese, tulum and matured hard cheeses — into a homogeneous, spreadable consistency through controlled heating and high-shear mixing. It is used to turn dairies’ low-margin or surplus cheese into high-value-added branded products.
Which cheeses can be processed in this machine?
The R-HM10 can bring curd cheese — above all — as well as white cheese, tulum cheese, matured kashar and other firm/hard cheese types to a spreadable consistency. The system’s recipe-based PLC control reduces switching between different raw materials to a single button.
What is the capacity of the R-HM10?
Depending on the application parameters, the HOMMAK R-HM10 has a cheese processing capacity of up to 1,000 liters per hour. Daily output varies according to raw material type, temperature recipe and target consistency. For higher or lower capacity needs, engineering specific to your facility can be carried out.
Why is spreadable curd cheese such a valuable product?
Curd cheese is usually a by-product that dairies sell at a low price. When the same curd is brought into a spreadable format, it becomes a branded product with a long shelf life that is in demand on retail breakfast shelves. This transformation can increase the sale price per kilogram by 3 to 5 times.
You can request the technical specification of the HOMMAK R-HM10 Ricotta System, and a quote tailored to your facility, to convert the curd, white cheese, tulum or matured cheese stock at your dairy into a high-margin, branded spreadable cheese product.
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