Cheese Making Ingredients
Ingredient suppliers highlight the latest solutions for cheese making
The cheese industry is constantly evolving to meet the changing demands of consumers. One of the most important trends in recent years has been the increasing popularity of plant-based cheeses. To meet this demand, ingredient suppliers are developing new and innovative products that can help manufacturers create appealing plant-based cheeses.
One such product is PURIS 2.0 pea protein, which is developed by Cargill. This new pea protein helps provide structure and functionality to vegan cheese, while offering an improved flavor profile and increased solubility. This combination of attributes results in plant-based dairy products, including vegan cheese, with better overall sensory profiles and allows formulators to achieve significantly higher protein levels.
Another important trend in cheesemaking is the use of thistle rennet extraction. Thistlezyme is a 100% thistle rennet extraction produced by Enzyme Development Corp. It is kosher (Kof-K) and halal (IFANCA) certified and has standardized activities. This means that cheesemakers can be confident that the enzyme will be consistent from batch to batch, which is essential for producing high-quality cheese.
In addition to plant-based cheeses and thistle rennet, there are a number of other trends in cheesemaking. These include the use of hickory wood smoked curd, the addition of peppers to create flavorful and pleasing spiced products, and the use of fats, proteins, butter, and casein to improve the texture, flavor, and nutritional profile of cheese.
Overall, the cheese industry is constantly evolving to meet the changing demands of consumers. By using innovative ingredients and technologies, cheesemakers can create delicious and appealing cheeses that meet the needs of today’s consumers.
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