A new formulation technology enables processed cheese manufacturers to measure, rather than predict, the functional protein content of their natural cheese ingredients.
It is well known that that the ‘maturity’ (or more specifically the ‘intact casein’ content) of the natural cheese ingredients, contributes significantly to functionality of the processed cheese product.
Caseus Pro™ is the technology that enables you to measure intact casein. It is a major step change in processed cheese manufacture and delivers substantial commercial benefits.
Caseus Pro is different to other formulation software, as it has a unique intact casein calibration incorporated into its formulation software that allows processed cheese makers to rapidly and accurately measure the functional protein (intact casein) content of their natural cheese ingredients, using a FOSS FoodScan.
Intact casein is a key parameter of natural cheese, like protein and moisture that influences the quality and functionality of your finished product. You can now control intact casein with Caseus Pro.
With Caseus Pro formulators are able to optimise and control the intact casein level in their finished product using measured intact casein values.
By knowing and controlling the functionality of your natural cheese ingredients you can produce consistent finished product everyday – irrespective of the typical variability in natural cheese composition and functionality.
Caseus Pro provides an additional level of formulation control. Improved formulation control means high quality product every day, and the opportunity to optimise your formulations and significantly reduce costs.
Learn how you can get more from your processed cheese ingredients and maintain the finished product quality – consistently all year round.
For more information:
Visit www.caseuspro.com
