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Article: Cheese targets all the trends.
- Article from:
- Food Processing
- Article date:
- October 1, 2004
- Author:
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Copyright informationCOPYRIGHT 2004 Putman Media, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Cheese is a powerhouse of nutrients and an ingredient with rich functional and textural properties ... yet it is added to foods primarily to augment flavor. It is interesting to note that when cheese is added to foods, the textures, viscosity, creaminess or chewiness it adds often become established in the minds of consumers as the de facto standard of quality for those foods. The power of cheese!
Advances in ingredient separation and processing technologies have helped cheese manufacturers create some incredible functionalities tailored for specific product and process applications. These include the stringiness of mozzarella for pizzas, restricted melt, sharp flavor ...