A functional milk protein specially designed for cheese has enabled the launch of a half-fat semi-hard cheese by La Serenísima, one of Argentina’s top dairy companies
Consumers in Argentina are tucking in to a new light cheese slice from one of the region’s leading dairy companies, La Serenísima. The company has worked closely with Arla Foods Ingredients to develop a product with half the fat of regular semi-hard cheese and all the texture and satisfyingly creamy flavour.
For Arla Foods Ingredients, the development project marked the first cooperation with the Argentine company. But, after seeing what the functional milk protein NUTRILAC^® CH 4560 could do in other cheese types, La Serenísima showed full confidence in the milk protein specialists from Denmark right from the start.
Arla provided technical staff and, first of all, we ran some successful tests on soft cheese. Then we came up with the idea of a low-fat semi-hard cheese, says Fernando Storni, production manager at La Serenísima.

No more quality issues
The technical issues involved in producing a light semi-hard cheese are well known. A dry, rubbery texture and loss of flavour quality have made a commercial failure of many previous attempts. These are the issues that NUTRILAC^® CH 4560 helps manufacturers tackle.
Claus Andersen, Arla Foods Ingredients’ dairy application group manager, held a well-received presentation of the protein at the main La Serenísima plant. After running application tests at the innovation centre in Denmark, a recipe was sent across the Atlantic to the waiting Argentine team.
Instead of running a pilot test, La Serenísima ran a full-scale production trial with the recipe we suggested, Claus Andersen recalls. Our solution only required a small process alteration, which we advised on. From the very start, the result was of a very high quality.

Fully tried and tested
A major reason for the immediate success was the extensive knowledge on which the solution is based. Over the past few years, Arla Foods Ingredients has run more than 350 trials on light cheese applications alone.
NUTRILAC^® CH 4560 works in many types of cheese, where we can adjust its functionality through the dose and processing parameters, says Claus Andersen. By binding water in the cheese, the protein not only resolves the problem of a rubbery texture, it also increases yield by 5-8%. That means the protein actually pays for itself.
Fernando Storni is particularly pleased with the initial consumer response to the new light cheese, launched in October 2007.
The consumers´ opinion is that it has all the attributes and taste of regular semi-hard cheese despite being a low-fat product. We have lived up to all expectations, he says.
Healthy profile
A major marketing campaign has accompanied the launch, including advertisements in magazines and eye-catching point-of-sale material.
For four television spots, we hired a well-known model and personality with a profile that matches the target consumer group: young adults over the age of 25 who take care of their health, Fernando Storni adds.
As healthy options are the growing choice of many Argentine consumers, the light cheese is a great opportunity to cut the fat without sacrificing taste. Completely in tune with modern consumer needs.