Are there criteria that determine a “good” processed cheese for consumers?
Consumers want their cheeses to have both taste and texture. They appreciate convenient packaging, especially for on-the-go snacking, yet this is not enough. In fact, the trend towards healthier food and more natural products also affects the cheese industry.
Increased naturalness means fewer E-additives, and even no additives whatsoever.
Not only are consumers seeking clean products, but they also want their processed cheese to possess true nutritional value, without salt or lactose, and with a high protein content.
Overall, consumers are ultimately seeking the health benefits of milk in their spreadable cheeses.
Naturally, low-fat processed cheeses must meet these qualities of naturalness and nutrition, while also offering the same organoleptic flavours as non-low-fat products.
How do you make an industrial processed cheese without additives?
This may seem like a challenge, but there are in fact natural alternatives to E additives. These alternatives are milk proteins, which are extracted from milk using innovative processes that preserve its entire nutritional value.
The benefits of milk proteins are very important to cheese making:
- Texture contribution → they enable the elaboration of gourmet processed cheeses that appeal to consumers;
- Authentic taste → the finished product has a nice dairy taste, not denatured;
- Rich in protein → they provide consumers with the nutrients they seek in dairy products;
- Stable to heat treatment → UHT processed cheeses maintain their nutritional value;
- Yield optimization → manufacturers reduce recipe costs whilst producing quality cheeses!
Promilk® milk proteins (total proteins and micellar casein-rich proteins) are ingredients that offer all of the functionalities of additives, whilst benefitting from the positive reputation of an entirely natural product: milk! Milk proteins are the key to producing a new generation of processed cheeses, meeting both the health needs and values of today’s consumers!