Recombined pizza cheese offers excellent melting properties, simple use and significantly faster production. With the new Stabisol and Stabiprot functional systems, manufacturers can make an analogue cheese for pizza toppings or gratins that melts evenly and pulls into long strings, just like mozzarella.
Simplified production, lower costs and a high quality final product are the advantages offered by the new stabilising system Stabisol FET for recombined white cheese. Manufacturers need only mix a functional milk protein, vegetable fat and water with the system, and heat the mixture in a double-walled process cooker. Instead of conventional bacteria cultures, this process uses GDL acidifier.
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