Issue 32

Ripe opportunity for Russian cheese

Manufacturers learn the value of functional milk proteins

Some of Russia’s largest cheese manufacturers were in attendance when Arla Foods Ingredients hosted a workshop in Moscow. Here, they were presented with opportunities to use functional milk proteins for a diversity of cheese types, from traditional hard and semi-hard to white and processed cheese.

The workshop was held in connection with Ingredients Russia 2011, where Arla Foods Ingredients also gave a general presentation on the benefits of milk proteins for the food industry as a whole. Following last year’s severe drought, Russia has cut its milk production considerably. Functional milk proteins optimise milk use, cutting costs and securing cheese quality.

Arla Foods Ingredients anticipates growing sales to the Russian cheese industry, complementing its already well-established business within ice cream, yogurt and meat.