firmness, cohesiveness, oiling-off, melt flow, flavor, color and opacity. PROLAC also contributes to an increased yield and reduced ingredient cost per pound of cheese without a negative effect on cheese quality, functionalityorshelf-life.
Product Quality
Increases fat recovery through improved emulsifying properties.
No loss of shredormelt performance.
Maintains freeze-thaw stability.
Decreases opacity of cheese when melted.
No detraction from cheese flavor.
Low proteolytic activity increases