Rennet Casein

Rennet casein can be used in the production of analogue and processed cheese, where butter fat is replaced by vegetable fat to reduce costs or obtain specific characteristics. 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. Contact us for more information.