date:Jul 31, 2014
st dispersed in water, then mixed with Stabiprot and briefly sheared.
After adding vegetable fat and seasonings, the mass is heated to 85C at low speed before being filled into moulds and cooled. After three to four days in cool storage, the resulting analogue pizza cheese can be shaved or sliced. This shorter production process lets manufacturers save time and money. The only thing required for production is a double-walled process cooker and a filling line.
The alternative to feta:A creamy c