Cheasing’up from Ingredia Functional is a process that enables the manufacture of a wide variety of cheese without whey separation.
The process enables the manufacture of cheeses from milk proteins from hard cheeses such as Gouda and Edam to soft cheeses.
Cheasing’up enables logistical flexibility through avoiding the processing of by-products and makes the cheasing’up technology particularly suitable for cheese milk deficit areas.
It also enables a reduction of manufacturing steps: no curd cutting, no draining and no brining for any products.
Beyond the flexibility of the technology, gains on operational costs and investments can be up to 60% compared to a traditional process.
Source: Ingredia Functional
- Sami Palanisami on Milliken's new Millad NX 8000 additive
- Photos from Food Matters Live 2014
- Snuffle Dog Beer launches in the UK