Arla Foods Ingredients has created a new clean-label protein solution Nutrilac that is claimed to overcome the long-standing problem of watery low-fat cottage cheese.
Currently, starches and gums are used as stabilizers to thicken low fat cottage cheese with runnier consistency compared to the standard version.
Nutrilac is added to the dressing (cream) that is combined with the curds to make cottage cheese.
The protein reacts with the salt in the dressing to create a thicker texture and a creamier end product, Arla said.
The amount of curds in making low-fat cottage cheese can be reduced as the cream dressing containing the new dairy protein is of better quality.
Arla Foods Ingredients cheese category and application manager Claus Andersen said: "This is a unique solution for improving cottage cheese products, especially low fat cottage cheese, which often presents technical and quality challenges.
"Now manufacturers can achieve a thick, creamier and tastier end product, using a dairy-based ingredient that is clean label and familiar to consumers."
