Better nutrition

Overcoming the quality issues in low-fat cheese

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.
Our white paper examines the potential of microparticulated whey proteins to solve your quality challenges with low-fat cheese. Available for download here: