EXPERTS from Ingredia have developed a highly functional milk protein supporting a new way to produce pasta filata (a technique in manufacturing Italian cheeses), without whey separation.
PROMILK® Chiz B 87 is an optimized milk protein which provides stretching properties to the acidified curd. This easy-to-use milk protein enables a pasta filata with excellent stretching and melting properties. Using this product, cheese producers don’t have to worry about whey for treatment and they can adapt recipes to local taste needs and raw materials.
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