date:Jan 20, 2014
provide good stability and less textural changes upon temperature fluctuations.
The recombination process eliminates the need of filtration equipment in the production of cream cheese, which in general involves discharge of whey.
KMC dairy specialist Karen Blow-Olsen said, We have carried out a number of trials in which the texture of samples was tested immediately from the refrigerator and after acclimatization to room temperature.
The samples with our CheeseMaker solutions kept the same fi