date:Sep 08, 2012
terra Research Centre in New Zealand following requests from customers.
Its research showed how even a small change in intact casein levels resulted in a change in the viscosity, firmness, fracture stress and the general quality of the cheese.
Quality and efficiency
It is well known that ingredient variability is a major factor in the quality and cost of processed cheese, said the Gold Peg research paper.
For processed cheese makers, quality and efficiency are keys to profitability and the a