Hard cheese saves time and money
The CheeseMaker products can be combined with vegetable fat and only a low amount of rennet casein to make a recombined alternative that is cost-effective, easy to produce and does not require any maturation time. There is no need to handle a perishable product such as milk or to deal with a byproduct such as whey.
CheeseMaker BL310 gives a crumbly and dry texture and can be used to distribute cheese evenly over a dish, such as pasta. Its irregular shaped shreds mimic natural cheese. CheeseMaker BL320 gives longer and more elastic and uniform shreds and is designed for salads and soups in which the shreds should stay visible.
Both products can be used in a dosage of up to 30% and in products with a dry matter of more than 60%. This high level of dry matter would not be possible using rennet casein or traditional starches.
Contact: KMC
