| 24 April 2007 Commercial Manager Jens Helmer Larsen (left) and Senior Application Manager Finn Larsen are both excited about the new products and both look forward to your requests for samples and further information. |
To cover specific requirements KMC introduces three different CheeseMaker varieties for the analogue/imitation cheese industry. Each variety has special melting properties to cover a number of different requirements.
 If
you need a cheese that will melt during heating, say for a pizza topping,
CheeseMaker - high melt should be your choice.For products where you want limited melt, such as say sliced cheese for burgers or cheese toast CheeseMaker - low melt will be your best choice. You can substitute CheeseMaker for as much as 50% of the casein without any significant changes in the texture and properties of the cheese. CheeseMaker allows you to produce shredable analogue/imitation cheese using less than 10% casein and therefore offers excellent value for money. CheeseMaker works equally well with sodium caseinate and rennet casein. |
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With
the growing trend towards convenience foods such as e.g. pizza,
hamburgers, and cheese toast KMC has noted an increasing interest
from the food industry in an economic alternative to casein. To
accommodate this need KMC has developed a new cost-effective series
of potato starches - CheeseMaker.
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In addition a special CheeseMaker has been developed for use as an anticaking agent in shredded cheese.
CheeseMaker - anticaking is your perfect all natural choice as an anticaking ingredient in your shredded cheese. CheeseMaker - anticaking has a neutral taste and gives no off taste to your end product; it is very transparent and does not cause any color changes. The flowability improves and the meltability will not be affected. |
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