Arla Foods Ingredients has developed a clean-label protein solution that tackles the long-standing problem of watery low-fat cottage cheese.
The protein is added to the dressing (cream) that is combined with the curds to make cottage cheese.
It reacts with the salt in the dressing to create a thicker texture and a creamier end product.
This eliminates the need for the stabilizers frequently used to enhance the quality of low fat cottage cheese, which tends to have a runnier consistency than the standard version and is therefore more likely to require thickening.
This is often done using starches and gums, which may mean sacrificing clean label status.
With the cream dressing containing the new dairy protein, the proportion of curds required in the recipe can be reduced without any negative impact on product quality.
Cottage cheese made with Arla Foods Ingredients’ new protein is also more stable and less likely to separate and lose its texture when it has been left to stand, improving its overall appearance and consumer appeal.
The protein is easy to use in the production process and the cottage cheese is made in the usual way.
As well as improving the quality of low fat cottage cheese, the protein also offers benefits to the standard version, in the form of improved flavor, texture and reduced costs.
