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Lactalis Ingredients has released a new technical paper dedicated to rennet casein, highlighting its strategic role in the formulation of processed and analogue cheeses.

As consumer expectations evolve — towards convenience, naturality, and performance — and industrial challenges around cost optimization intensify, rennet casein stands out for its unique functional properties. Derived from the enzymatic coagulation of skimmed milk, it retains an intact structure that provides:

• Complete peptization capacity, superior to that of traditional cheeses.
• Excellent emulsifying properties, ensuring the stability of recombined matrices.
• Creaming ability, facilitating hot dosing.
• Stretching capacity, essential for replicating the fibrous texture of analogue cheeses.
• Smooth and stretchy melt, ideal for pizza and snacking applications.

 

This technical paper details the underlying physico-chemical mechanisms and the key formulation parameters to control (pH, type of melting salt).

Download the full technical paper to discover how rennet casein can become a performance driver in your cheese formulations.

Would you like to discuss specific formulation challenges?           
Our technical experts are available to support you with personalized advice and optimized recipes. Don’t hesitate to get in touch to benefit from our know-how and co-develop high-performance cheese applications.

 

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