Cheese Production

Basically, there are the following possibilities:

By the use of vegetable fat during cheese production not only the fatty acid profile may be optimized, but also the cholesterol content may be reduced.

In cheese fat is essentially involved in the development of structure; fat contributes to a creamy mouthfeel. The fat particles interrupt the protein matrix and prevent cheese from getting too solid. Moreover, fat is an important factor for the flavour development during ripening.

In cheese fat is essentially involved in the development of structure; fat contributes to a creamy mouthfeel