New dairy protein improves texture of low-fat cottage cheese

TO IMPROVE the runny texture of cottage cheese, Arla Foods Ingredients developed a protein that is simply added to the dressing (cream) that is combined with the curds to make cottage cheese. The reaction between the protein and the salt in the dressing yields a thicker texture and a creamier end product. With such consistency, low-fat cottage cheese does not require stabilizers to enhance quality. These ingredients often produce a runnier consistency than the standard version, so that thickening such as starches and gums, is required. The addition may mean sacrificing clean label status.

According to Arla, the cream dressing that contains the new dairy protein comes out more stable, so the proportion of curds required in the recipe can be reduced without any effect on product quality. This plus point will enable manufacturers to optimize their production costs and maximize profitability.

Low in fat and high in protein, cottage cheese enjoys growing demand as consumers seek healthier food (Photo: Arla)

Claus Andersen, Category & Application Manager for Cheese at Arla Foods Ingredients, said: “This is a unique solution for improving cottage cheese products, especially low fat cottage cheese, which often presents technical and quality challenges. Now manufacturers can achieve a thick, creamier and tastier end product, using a dairy-based ingredient that is clean label and familiar to consumers.”

Cottage cheese made with Arla Foods Ingredients’ new protein is and less likely to separate and lose its texture when it has been left to stand, improving its overall appearance and consumer appeal. The protein is easy to use in the production process and the cottage cheese is made in the usual way. As well as improving the quality of low fat cottage cheese, the protein also offers benefits to the standard version, in the form of improved flavor, texture and reduced costs, the company further said.

Sales of cottage cheese is rising as consumers seek out healthy dairy products that are low in fat and high in protein. According to Innova Market Insights, worldwide launches of cottage cheese products had increased by 39% between 2010 and 2014.