Berglandmilch cheese centre now open

The Austrian diary sector is preparing for life after quota and the larger quantity of milk available. “As responsible of a major processing company, this means prepare in time for changes. We expect a little more milk than before and therefore have in recent years invested very much in processing capacity in order to be prepared after the expiry of the quota,” says John Schneeberger, chairman of the Berglandmilch group.

A new €30m Tirol Milch Werk cheese factory, part of the Berglandmilch dairy group, has been in full operation since May. Capacity for making Tirol Milch cheese has been tripled to nearly 30,000 tons of cheese per year. “We have invested in the area of ​​cheese production, including new cheese vats, cheese presses, salt baths as well as bulk packaging. These modern systems are housed in the new annex of the cheese plant, which was planned with cutting edge technology and built with consideration of the highest energy standards,” Schneeberger says.

“Due to the latest control technology as well as the new resource-saving systems, it is possible to significantly reduce water and electricity consumption. In addition, the expansion of the cheese production area has been done with a focus on the highest hygiene standards,” adds business director Josef Braunhofer.

Sustainability is an important part of the Berglandmilch group image.  Since May 2013  ‘green electricity’ from hydropower has been used exclusively for production. Excess energy from the plant in Wörgl is set to the public heating network and according to Josef Braunhofer the network is fed with around 20,000 MWh per year.