Combistab® for processed, analogue and cream cheese

In a number of different processes in cheese production, use of our products not only results in optimum quality of the end products; it also permits tighter control of the costs. Protein supplementation with natural milk proteins leads to better fat utilization and, thus, a higher yield. Our products can compensate for unreliable availability of raw materials and also regional and seasonal fluctuations in milk quality. Our most popular solutions for processed cheese: COMBISTAB® functional blends help to improve texture and water binding capacity. Depending on the exact final product application, some of our blends have a high protein and calcium content to develop firmness and shredding properties while preserving a maximum of elasticity. They enhance spreadability and melting with their excellent water binding characteristics, which can also bring about a cost reduction. Our technical team is on-hand to answer any product or application-related questions you may have.