In processed cheese and cheese analogues, the addition of Cheese Powder ensures a stable raw material, uniform flavour profile and good protein quality - all vital parameters in the manufacture of stable processed cheese.
Processed Cheese & Cheese Analogues
In processed cheese and cheese analogues, the addition of Cheese Powder ensures a stable raw material, uniform flavour profile and good protein quality - all vital parameters in the manufacture of stable processed cheese.
The typical dosage rate in processed cheese and cheese analogues ranges from 4-10% and can be tailored to suit local preferences and processing techniques.
The typical dosage rate in processed cheese and cheese analogues ranges from 4-10% and can be tailored to suit local preferences and processing techniques.
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The most recognizable characteristic of Swiss cheese is its holes which punc-tuate the pale yellow exterior. These holes, also called "eyes," are caus...
