Better nutrition

Overcoming the quality issues in low-fat cheese

Producing low-fat cheese that tastes delicious and looks great is one of the toughest challenges for the cheese industry. Now research may have found the answer in microparticulated whey proteins.

A US study has produced good results in low-fat cheddar. Trials with low-fat brie in the Arla Foods Ingredients application centre have made similar findings.

In our white paper, we examine the potential of microparticulated whey proteins to solve your quality challenges with low-fat cheese. 

Interested in more info about our whey protein solutions for low-fat cheese? Find it here.