Appealing white cheese with low protein
Producers of recombined white cheese need to keep their products affordable in parts of the Middle East and North Africa, where consumer purchasing power is under pressure. That means reformulating feta cheese recipes, for example, with less protein and more vegetable fat.
The dairy application team at Arla Foods Ingredients has investigated how to solve the low-protein challenge in white cheese without compromising taste and texture.
Download our white paper to read their findings.