date:Aug 27, 2015
amier end product, Arla said.
The amount of curds in making low-fat cottage cheese can be reduced as the cream dressing containing the new dairy protein is of better quality.
Arla Foods Ingredients cheese category and application manager Claus Andersen said: This is a unique solution for improving cottage cheese products, especially low fat cottage cheese, which often presents technical and quality challenges.
Now manufacturers can achieve a thick, creamier and tastier end product, using a da