Home - Lactotex

Welcome

We are specialists in the manufacture of textile products for cheesemaking and other food uses, based on sustainability and local production.

GOOD QUALITY AND LOCAL PRODUCTS

We offer good quality and local products to meet the needs of our customers.

BENEFITS IN THE MANUFACTURING OF CHEESE

The cotton cloth promotes the process of curd drain, facilitates the pouring of whey and avoids the clogging of the mold holes.

CUSTOMIZED PRODUCTS

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We offer you the possibility of making other sizes and manufacturing new products to measure according to the specifications you need. Do not hesitate to consult us!

PRODUCTS

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CHEESECLOTH FOR13

Cheesecloths

11,68 € – 81,26 € Taxes not incl.

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DRAINING BAG – 100%COTTON

Draining bags

6,02 € – 30,10 € Taxes not incl.

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CHEESECLOTH FORCOTLIN

Cheesecloths

12,27 € – 129,14 € Taxes not incl.

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Discover all Lactotex products

On our website you will find a wide variety of textile products used during the process of making cheese and other dairy products.
We have different formats, measurements and weights of each of them, in order to guarantee a better adaptation during the preparation of the different products.

Cheesecloths

Draining caps / Draining bags

Cheesecloth fabrics

Single use

Cheese preservation

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SOME CURIOSITIES

Do you want to know some interesting facts about the different raw materials with which we produce our textile products?

1.

COTTON

The natural properties of cotton favor the ripening and conservation of cheese, since one of the most important characteristics of cotton is hygroscopicity, the ability to absorb moisture.

2.

LINEN

Linen is a very resistant and durable natural fiber. It is characterized by being a very absorbent fiber since this fiber can absorb more than 35% of its own weight in moisture that it quickly eliminates.

3.

NYLON

Nylon is a very resistant and long-lasting textile fiber. It has great dimensional stability and is relatively resistant to abrasion and moisture absorption. Easy to maintain and quick drying.