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
© FoodBev Media Ltd 2016