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Arla Foods develops new dairy protein to thicken cottage cheese
date:Aug 27, 2015
Arla Foods Ingredients has created a new clean-label protein solution Nutrilac that is claimed to overcome the long-standing problem of watery low-fat cottage cheese.

Currently, starches and gums are used as stabilizers to thicken low fat cottage cheese with runnier consistency compared to the standard version.

Nutrilac is added to the dressing (cream) that is combined with the curds to make cottage cheese.

The protein reacts with the salt in the dressing to create a thicker texture and a cre

12/21 08:10