date:Sep 10, 2015
in the dressing to create a thicker texture and a creamier end product. This eliminates the need for the stabilizers frequently used to enhance the quality of low-fat cottage cheese, which tends to have a runnier consistency than the standard version and is therefore more likely to require thickening. As a result of using the newly developed dairy protein, the proportion of curds required in the recipe can be reduced without any negative impact on product qualityenabling manufacturers to optimiz