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Intact casein level changes lead to varied processed cheese quality - research
date:Sep 08, 2012
terra Research Centre in New Zealand following requests from customers.

Its research showed how even a small change in intact casein levels resulted in a change in the viscosity, firmness, fracture stress and the general quality of the cheese.

Quality and efficiency

It is well known that ingredient variability is a major factor in the quality and cost of processed cheese, said the Gold Peg research paper.

For processed cheese makers, quality and efficiency are keys to profitability and the a

12/22 05:36