Italian speciality cheeses have become popular cooking ingredients, widely used in pizza, pasta dishes and desserts like tiramisu and cheesecake. But producing cheeses such as mascarpone and ricotta is complex. The traditional methods require special equipment and produce a significant side-stream of acid whey.
At Arla Foods Ingredients, we have developed a Nutrilac® protein system and simplified process so you can produce mascarpone and ricotta faster and easier – with 100% yield and just the right quality for a range of cooking purposes.
Enjoy the same benefits batch after batch:
- 100% yield gets you the most out of your milk
- Processing is faster, easier and more efficient
- Hot filling gives your products a long, stable shelf life
- You can count on a creamy texture and milky taste