Transform your cheese products
Now there’s a natural way to transform the quality of yellow cheese, white cheese, pizza toppings, toast cheese, cream cheese, quark and other cheese types.
Using our functional milk proteins, you can ensure the structure, texture, mouthfeel and stability of your cheese products. On top of that, you get optimum production flexibility and capacity.
Our solutions give you a consistent performance all year round, eliminating the issue of seasonal variations in raw material quality.
Improve yield, cut costs
If you are looking to improve cheese yield, functional milk proteins are an excellent opportunity.
In full-fat cheese, for example, we can secure a yield increase from 5 to 18% without compromising the texture. For cream cheese manufacturers, we can offer a solution that maximises yield by eliminating all raw material waste.
You’ll soon enjoy the benefit of reduced raw material costs and improved processing efficiency – with a great cheese product at the end of the line.