Arla Foods Ingredients has developed a unique clean-label protein solution that tackles the “problem of watery low-fat cottage cheese”.
The new dairy protein is added to the dressing that is combined with the curds to make cottage cheese. It reacts with the salt in the dressing to create a thicker texture and a creamier end product, eliminating the need for the stabilisers frequently used to enhance the quality of low fat cottage cheese, Arla Foods Ingredients said.
And because the cream dressing containing Arla Foods Ingredients’ dairy protein is better quality, the proportion of curds required in the recipe can be reduced without any negative impact on product quality, enabling manufacturers to optimise their production costs and maximise profitability.
Cottage cheese made with Arla Foods Ingredients’ new protein is also more stable and less likely to separate and lose its texture when it has been left to stand, improving its overall appearance and consumer appeal. As well as improving the quality of low-fat cottage cheese, it can be used to improve the flavour and texture and reduce the costs associated with the production of regular-fat cottage cheese.
Sales of cottage cheese are rising as consumers seek out healthy dairy products that are low in fat and high in protein, according to Arla. New launches of cottage cheese products globally increased by 39% between 2010 and 2014, it said, citing statistics from Innova Market Insights.
Arla Foods Ingredients’ category and application manager for cheese, Claus Andersen, said: “This is a unique solution for improving cottage cheese products, especially low-fat cottage cheese, which often presents technical and quality challenges. Now manufacturers can achieve a thick, creamier and tastier end product, using a dairy-based ingredient that is clean label and familiar to consumers.”
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