Cheese production

Cheese Production

Development of structure

In cheese fat is essentially involved in the development of structure; fat contributes to a creamy mouthfeel. The fat particles interrupt the protein matrix and prevent cheese from getting too solid. Moreover, fat is an important factor for the flavour development during ripening.

By the use of vegetable fat during cheese production not only the fatty acid profile may be optimized, but also the cholesterol content may be reduced.

Basically, there are the following possibilities:

  • Partial or complete substitution of vegetable fat for milk fat by using skim milk and vegetable fat
  • Complete substitution of vegetable fat for milk fat by using whey proteins, water and vegetable for
  • Replacement of all milk components with vegetable products for the production of vegan cheese alternatives made from vegetable proteins, microbial rennet and vegetable fat.

Products

Contact

Marcel Strackerjan
Sales Manager
Phone: +49 21 31 / 208-267
Fax: +49 21 31 / 208-80-267
Send an email
 
Theresia Schünemann
Product manager
Phone: +49 21 31 / 208-285
Fax: +49 21 31 / 208-80-285
Send an email