Starches can reduce cheese producer reliance on proteins – Ulrick & Short

By Mark Astley

- Last updated on GMT

Related tags: Milk

Starches reduce cheese producer reliance on proteins – Ulrick & Short
Ulrick & Short has launched a range of tapioca-based starches for cheese production – a development it hopes will reduce the industry’s current reliance on expensive proteins.

The UK-based ingredients manufacturer believes that its new range of starches can help cheese producers achieve significant cuts in their formulation costs by reducing their dependence on expensive proteins such as casein.

The firm, which is a leading designer, developer, manufacturer and supplier of starches, proteins, fibres and flavours for the UK food industry, added that the new range can be easily incorporated into existing formulations.

Expensive proteins

Ulrick & Short director Adrian Short told DairyReporter.com that by adopting these starches, cheese manufacturers could avoid paying the high, often-fluctuating price of milk proteins.

“Protein is expensive – if you can source lower protein dairy products (milk) or not have to introduce as much higher priced protein (casein) then this has to be an advantage. Milk protein has the tendency to move in price quite often,” ​said Short.

“Our range of starches can help to reduce the reliance on protein to give all the stability to the cheese. Also using our starches in conjunction with a fibre for example can help mimic what protein alone might achieve.”

Development possibilities

According to Short, the starches also have the advantage of being “clean label” ​and due to their low pH levels, the starches have a high processing tolerance and are capable of withstanding thorough pasteurisation processes.

He added that the starches are completely clear in colour and present no organoleptic issues.

“Ulrick & Short starches can give the cheese producer the flexibility to develop new textures, melt characteristics and the ability to bind excess water to maintain a consistent product,” ​said Short.

“These starches give the producer more options and development possibilities,” ​he concluded.

Related topics: Science, Dairy-based ingredients

Related news

Related products

show more

Free booklet: Fat extraction for food analysis

Free booklet: Fat extraction for food analysis

BÜCHI Labortechnik AG | 09-Dec-2019 | Technical / White Paper

Fat extraction is a standard reference method for quality control, labeling and satisfying stringent regulations. "The five essentials of fat extraction...

Know your Ethnic Dairy Opportunities

Know your Ethnic Dairy Opportunities

DuPont Nutrition & Biosciences | 05-Dec-2018 | Technical / White Paper

Global consumers often look for something new from the yogurt category and products with a good story. In Western markets, this demand is driving a trend...

Everything about in-container sterilization

Everything about in-container sterilization

John Bean Technologies (JBT) | 01-Nov-2018 | Application Note

JBT has a long history and an extensive track record in thermal processing of packaged food. JBT retorts and sterilizers are renowned for their outstanding...

Related suppliers

Follow us

Featured Events

View more

Products

View more

Webinars