No more rubber with Arla Foods Ingredients’ new functional milk proteins
Experienced cheese-makers know best about giving cheese its distinctive flavour and texture. But, when meeting consumer demand for reduced fat products, getting the right sensory characteristics is no straightforward affair.
Arla Foods Ingredients has developed a new series of NUTRILAC^® functional milk proteins to help manufacturers produce low-fat cheese they can be proud of. Optimising cheese structure, the proteins overcome the rubbery texture often associated with fat reduction. Cheese gains a full-fat consistency even when half the fat is taken out.
Ongoing development of the proteins means they can be adapted to most cheese types improving low-fat cheese quality and cutting costs for manufacturers who can reduce the content of cream in their recipes. Yield is increased due to the proteins’ strong water-binding capacity.
Easy to handle and incorporate in cheese processes, NUTRILAC^® enables cheese-makers to focus on what they are best at making high quality cheese the way consumers like it. With or without the fat.