Cheese production

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.