Half-fat cheese solution
Arla Foods Ingredients has developed a whey protein solution that enables dairies to produce low-fat soft ripened cheeses that taste as good as the full-fat versions. Nutrilac SoftCheese makes it possible to reduce fat in soft ripened cheese by 50% with no loss of creaminess.
Cheese-makers have traditionally tried to address this with fat substitutes, such as fibres, but these have generally been a poor replacement for fat and eating quality has suffered. In addition, they require declaration on labelling, which is undesirable in a category where the only ingredients listed are usually milk, salt, rennet and culture. Whey protein, however, behaves in cheese in a similar manner to fat, ensuring the product retains its creamy texture and taste.
Arla Foods Ingredients has developed a specific whey protein solution that performs particularly well – Nutrilac SoftCheese. Because it is an ingredient produced from whey protein, which is found naturally in cows’ milk, it is possible to include Nutrilac SoftCheese in cheese recipes in most European countries without the need for any declaration on the label, preserving clean label status.
Arla Foods Ingredients’ trialled the inclusion of Nutrilac SoftCheese in the manufacture of a Brie, which is one of the creamiest soft cheeses in the market and therefore suffers more than most when fat is removed. They made two cheeses: one incorporating 0.6% Nutrilac SoftCheese and with 10.9% fat in the end product; and a reference containing no Nutrilac SoftCheese and with a fat level in the end product of 11.4%. Standard Brie typically contains 20% to 30% fat.