Cheese (15) | ![]() |
Soft cheese (2) | ![]() |
I saw the module return the percentage of fat and number of calories per 100 grams of cheese.
#New half-fat soft cheese solution Arla Foods Ingredients has developed a whey protein solution that enables dairies to produce low-fat soft ripened cheeses that taste as good as the full-fat versions.
Arla Foods Ingredients has developed a whey protein solution that enables dairies to produce low-fat soft ripened cheeses that taste as good as the full-fat versions.
Nutrilac Softcheese makes it possible to reduce fat in soft ripened cheese by 50 percent with no loss of creaminess.
It is supplied as a white powder that is simply added to the cheese milk prior to the pasteurisation stage.
in the sense that it very difficult to produce low-fat cheeses that make the grade in terms of taste and texture.
Taking some of the fat out of the cheese has a major impact on quality, principally because it makes the product matrix too hard.
This means the majority of low fat cheeses compare poorly with their full-fat counterparts. heese-makers have tried traditionally to address this with fat substitutes such as fibres,
however, behaves in cheese in a similar manner to fat, ensuring the product retains its creamy texture and taste.
Arla Foods Ingredients asked an independent laboratory to run tests to assess the quality of each cheese in terms of taste, texture and appearance.
In all cases, the Brie made with Nutrilac Softcheese outperformed the reference cheese. educing the level of fat and increasing the amount of whey protein in a soft ripened cheese can result in the product that has eluded cheese-makers until now:
a delicious low-fat cheese indistinguishable from its full-fat equivalent. At last, high-quality reduced fat soft ripened cheese is within reach
and so is the potential for increased sales in this underdeveloped sub-category of the dairy market,
Industrial cheese makers farmers and others who use recombinant proteins could also achieve more bang for their buck.
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