Markets / Cheese

Premium quality proteins for your Cheese products

Dairy ingredients are mainly used in cheese manufacturing for these primary reasons:

Protein standardization
Protein enrichment
Reinforcement or development of specific textures in processed cheese
Replacement of the non-fat cheese solids (partially or completely) in the manufacture of processed cheese

Our answer to the Cheese market

Traditional cheese

Our milk proteins have been specifically developed for milk standardization and enrichment. They are particularly well adapted and suitable to a high rate of enrichment thanks to their excellent hydration capacity and coagulation properties. Their specialized, functional design enables these proteins to be easily incorporated into all types of traditional cheese.

Milk enrichment at “high levels” is becoming widely acceptable (10g/l and more of milk proteins) given the current market conditions. This is due to the fact that it allows for manufacturers to become more efficient by increasing productivity on the same equipment via increased cheese yields.

PROMILK^® ingredients guarantee enhanced performance in your traditional cheese by:

Reducing the coagulation time
Increasing curd yield
Increasing productivity
Improving the regularity of cheese in terms of quality and weight
Preserving a milky taste
Reducing whey production, particularly in non draining manufacturing processes
Adaptation to mechanical processes

PROMILK^® ingredients are also used in processed cheese manufacturing to constitute an additional source of milk proteins in case of a partially substituted cheese.

Processed cheese or analogs

PROMILK^® ingredients are also used in processed cheese and analog manufacturing. Our wide range of proteins brings various functionalities, particularly welcomed in processed cheese:

Texture enhancement (firmness, fondant)
Stretching properties enhancement
Spreading properties improvement
Milky taste

The demand for processed cheese is growing worldwide in developing countries where ready-to-use preparations are an interesting solution. Our functional blends respond to this need.

The PROMILK^® range for Cheese making

The PROMILK^® range for cheese making is composed of Milk Protein Concentrates and Milk Protein Isolates. Those native proteins are manufactured by membrane technologies applied to skimmed milk. They are rich in functional proteins, from 60% to 87% on dry matter. IDI also proposes native soluble milk proteins.

For the processed cheese and analogs, IDI proposes a wide range of products: rennet casein, milk protein concentrates or isolates. A range of ready-to-use preparations has also been developed.

Applications

PROMILK^® ingredients are particularly adapted to cheese applications, both for traditional technology and mechanised one: