Q2 2019

Dairy Ingredients

BOOST THE CHEESE FLAVOUR IN ICE CREAM
BENEFITS OF USING CHEESE POWDER

Cheese Powder requires:

  •  less handling
  •  no refrigerating /energy cost saving

Cheese Powder can replace:

  • fresh cheese flavours

Cheese Powder provides:

  • uniform, standardised quality
  • controlled dosage of taste (ease of use)

Cheese Powder is a stable product:

  • no ripening
  • no bacteriological development
  • no loss of raw materials
  • no waste of whey

There is a growing worldwide trend for new and exciting ice cream flavour directions, such as sweet and savoury (and sometimes purely savoury) varieties. In some Asian markets, there is also demand for cheese-based ice cream concepts, such as Cream Cheese flavour.

Lactosan’s Cheese Powder provides a wide range of new possibilities, both in pasteurized ice creams and in ready-to-use instant powder solutions. We can help you to create a distinctive cheese taste or our Cheese Powders can be used to boost other flavours, such as chocolate and vanilla.

Compared to fresh cheese, Cheese Powder can help to give a smoother, creamier texture and is cheaper to manage and use in your production process. It is easier to handle and store and provides a consistent maturity so the flavour of your product never varies.

Typically, most producers use Mascarpone, Quark, Cream Cheese, Fromage Frais or Brunost, however we can also help inspire you to combine these with other flavour components, such as Blue Cheese and Walnuts, Chocolate and naturally Smoked Cheese, and Brunost and Sea Salt.

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FSL Newsletter Dairy Unit Q2 2019