Cheese Analogue and Processed Cheese

Processed cheese

Lactalis Group expertise as one of the most important cheese producers worldwide enables.

Lactalis Ingredients to offer a large scale of dairy solutions suitable for many different processes: from low temperature process and pasteurised conditions to UHT process.

 Yield development
 Recipe costs optimisation
 Flavour enhancement
 Texture improvement

We offer different ingredients answering these particular needs:

• Rennet casein with a high protein and calcium content to develop firmness and shredding properties while preserving a maximum of elasticity
• Acid casein to enhance spreadability and melting with its excellent water binding characteristics
• Skimmed milk powder to help preservation of a constant texture while bringing a balanced milky taste
• Butter to develop both taste and creaminess with a soft texture
• Cheese (Cheddar, Mozzarella, Emmental) to enhance cheese flavour

Analogue cheese

In response to the growing demand for pizza, analogue cheese tends to replace traditional cheese while preserving the same properties. Lactalis ingredients is offering dairy solutions to fully or partially substitute milk in all kinds of manufacturing processes (Stephan, Bivis or Vogele type).

Maximum stretch
 Homogeneous melt
 Limited browning

Here are some of our solutions:

• Rennet casein to help stretch improvement
• Caseinates to grant an homogeneous texture during melting
• Sweet whey powders and whey permeate to obtain nice colouring and cost reduction