New study: CHY-MAX~® M reduces bitterness in low fat cheese

摘要

Low-fat cheeses tend to develop undesirable flavour but according to a new study Chr. Hansen's award winning cheese coagulant offers a solution. As low fat continues to be a major new product development driver in the dairy industry, the main challenge for low fat cheeses producers is consumer acceptance. While accommodating consumers' wish for healthy foods, low fat cheeses tend to develop undesirable flavour such as bitterness, which is a severe set-back.