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Intact casein level changes lead to varied processed cheese quality - research
date:Sep 08, 2012
The Influence of Intact Casein in Processed Cheese, which was published by Australia-based food equipment manufacturer Gold Peg, discovered that the maturity or more specifically the intact casein content - of the naturally-produced cheese used to manufacture processed cheese contributes significantly to finished product quality.

Casein makes up about 80% of the proteins found in cows milk. It is found in varying levels in naturally-produced cheeses.

Geld Peg conducted its research at the Fon

12/22 05:36