date:Sep 08, 2012
bility to compete. The biggest challenge to these is managing the variability of natural cheese.
During its research, Gold Peg tested cheese of varying maturity to create formulations over a range of intact casein with consistent composition.
According to the firm, intact casein levels in naturally-produced cheese generally vary between zero and 18%. This range splits the cheeses into three categories young, medium and mature each with a range of approximately 6%.
Researchers discovered tha