Specialized in high-value proteins, our milk proteins are specifically developed for standardization and protein enrichment of cheese milks, to increase manufacturing productivity and cheese yields.
Particularly rich in native casein or functionalized through the manufacturing process, the milk proteins are suitable for all types of traditional cheeses.
Our PROMILK® proteins for traditional cheese:
- Optimize cheese yields,
- Reduce clotting time and increase productivity,
- Ensure regular cheese quality,
- Provide specific functionality:
- Creamy in soft cheeses (camembert type),
- Texture in the pressed cheeses (emmental and gouda type),
- Stretching and melting properties of mozzarella,
- Authentic rich taste and texture in low fat cheese.