date:Jan 06, 2013
l in processed and analog cheese applications may cost more than natural cheese on a pound for pound basis, but may yield significant cost reductions based on the combined amounts of concentrates and back-fill products used in the formulation.
A five-times strength concentrate is recommended for aseptic cheese sauces and dips and refrigerated salad dressings, Mr. Mitchell said. It also provides major cost-reduction capabilities if properly formulated. We are starting to see the five-times str