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In processed cheese and cheese analogues, the addition of Cheese Powder ensures a stable raw material, uniform flavour profile and good protein quality - all vital parameters in the manufacture of stable processed cheese.

Processed Cheese & Cheese Analogues

In processed cheese and cheese analogues, the addition of Cheese Powder ensures a stable raw material, uniform flavour profile and good protein quality - all vital parameters in the manufacture of stable processed cheese.

The typical dosage rate in processed cheese and cheese analogues ranges from 4-10% and can be tailored to suit local preferences and processing techniques.

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Global Cheese Powder Solutions
LACTOSAN (Uruguay) S.A. Zabala 1542 / of. 203 C.P. - 11000 Montevideo, Uruguay ● Tel.: (598) 2915 0739 ● Fax: (598) 2915 0740
Email: lactosan@lactosan.com.uy ● Planta Industrial: Ruta 1 km 57, San José, Uruguay ● Tel.: (598) 4345 9925 ● Fax: (598) 4345 9822