The company says its new Nutrilac line of functional milk proteins can reduce salt in processed cheese products up to 65%.
Arla Foods Ingredients (Aarhus, Denmark) says its new Nutrilac line of functional milk proteins can reduce salt in processed cheese products up to 65%.
But the ingredient line can do much more with cheese. Arla says these milk proteins can simulate fat, provide emulsification, eliminate the need for creaming (a cost-intensive process), and even reduce the natural cheese content in processed cheeses.
“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 Arla cheese applications manager Claus Andersen. “Coupled with the potential to reduce fat levels, they offer a superb opportunity to create better-for-you processed cheese products that don’t compromise on taste.”