Milk proteins seen helping salt reduction in cheese
May 2, 2012
by Jeff Gelski
VIBY, DENMARK — Arla Foods Ingredients has developed a range of functional milk proteins that allow food manufacturers to reduce salt content in processed cheese products by up to 65%. The Nutrilac proteins have emulsification properties that allow them to replace emulsifying salts normally used to achieve stable texture in spreadable, block and sliceable processed cheese products, as well as cheese sauce products.
The proteins also speed up processing times by eliminating the need for creaming, and they offer fat-simulation properties. The two new proteins are Nutrilac CH-6540 for spreadable processed cheeses and cheese sauces and Nutrilac CH-6608 for block and sliceable products.
“Our Nutrilac functional milk proteins are the perfect solution for any processed cheese maker that is looking to improve the nutritional profile of their products by reducing salt without impacting negatively on consumer acceptability,” said Claus Andersen, cheese applications manager for Viby-based Arla Foods Ingredients. “Coupled with potential to reduce fat levels, they offer a superb opportunity to create better-for-you processed cheese products that don’t compromise on taste.”