7 Aug 2009 Popular cheeses with less fat have star quality using a broad, tailored range of functional milk proteins from Arla Foods Ingredients.

Today solutions are available for a wide range of cheese types from around the world – creating unique opportunities to cut down on fat by up to 50%. Fat reduction is a difficult challenge in cheese, where fat plays a major role in defining the taste, texture and look. Of the low-fat products currently on the market, many are bland in flavour, rubbery in consistency and unappealing to behold.

No quality compromise

With NUTRILAC functional milk proteins for cheese, manufacturers can maintain the distinguishing characteristics of traditional favourites such as cheddar, brie, mozzarella and port salut. “Sales of low-fat cheese are growing all over the world, but manufacturers typically have to compromise on quality,” says Allan Sandbeck, European sales group manager.

”Using our natural proteins, it is possible to produce delicious low-fat cheeses of all types and for all regional preferences.”

Successful tests

In a series of blind tests, sensory panels have detected no or very little difference between full-fat cheese and low-fat cheeses containing NUTRILAC. Application trials have also demonstrated opportunities for yield improvement. Manufacturers can apply the functional milk proteins to their standard processing lines with minimum alteration, Allan Sandbeck adds.

”Our customers who have either tested or currently use our NUTRILAC solutions are extremely positive about the results. By combining our protein knowledge with customers’ specialist knowledge of their cheese products, we are able to develop a solution to match individual processes and market needs.”