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Article: Maximizing curd potential. (Cheese Challenges: Preparing for the 21st Century)
- Article from:
- Dairy Foods
- Article date:
- March 1, 1995
CopyrightCOPYRIGHT 1995 BNP Media. 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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Improve nonfat processed cheese with Novagel
Pasteurized processed cheese, composed primarily of skim milk curd, can be successfully manufactured without fat, provided that functional, high-quality curd is consistently used. By utilizing the same technology developed to improve the texture of low-fat natural cheese, skim milk cheese made with Novagel[R] can significantly improve the texture and mouthfeel of nonfat processed cheese products, says FMC Corp., Princeton, N.J.
When Novagel, a non-caloric, all-natural cellulose gel, is added directly to skim milk during the manufacture of skim curd, "The resulting curd is a much softer, Cheddar-like finished skim ...