Processed and analogue cheeses
Processed cheeses and analogue cheeses are products made with dairy ingredients. Dairy ingredients are used for their functionalities and to give texture, meltability, stretchability to cheeses.
In order to satisfy your objectives for quality, Lactalis Ingredients has the solution :
| Texturizing ability , melting, emulsion, water retention, milky taste |
- Rennet casein
- Formulated dairy blends without fat
- Butter 82%
- Sweet whey powder
- Calciane
|
| Emulsion, water retention, spreadability, creaminess. |
- Acid casein
- Rennet casein
- Caseinates
- Butter 82%
- Sweet whey powder
- Calciane
|
| Melting, stringy texture, emulsion, fat and water retention, taste. |
- Rennet casein
- Sweet whey powder
|
| Texturizing ability, emulsion, fat and water retention, taste. |
- Rennet casein
- Sweet whey powder
|
| Texturizing ability, spreadability, emulsifying ability, fat and water retention. |
- Acid casein
- Caseintaes
- Sweet whey powder
|
