date:Apr 16, 2013
milk or milk proteins.
CheeseMaker specialty starches can be combined with vegetable fat and only a low amount of rennet casein to make a recombined alternative that is easy to produce, does not require any maturation time and is cost-effective. There is, says KMC, no need to have access to fresh milk, to handle a perishable product like milk or to deal with a byproduct like whey.
The two new solutions in the CheeseMaker range deliver different functionality and texture in imitation hard chee