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PROLAC® is an ingredient system intended for use in the production of high moisture and fresh natural cheese varieties. This product is designed to facilitate greater process control and provide for enhanced curd formation during flocculation. The resultant micro structural properties of the protein matrix supports, higher moisture retention, firmer body, higher fat retention and excellent functionality. The final cheese product has improved attributes including texture, firmness, cohesiveness, oiling-off, melt flow, flavor, color and opacity. PROLAC® also contributes to an increased yield and reduced ingredient cost per pound of cheese without a negative effect on cheese quality, functionality or shelf-life.
Product Quality
Increases fat recovery through improved emulsifying properties.
No loss of shred or melt performance.
Maintains freeze-thaw stability.
Decreases opacity of cheese when melted.
No detraction from cheese flavor.
Low proteolytic activity increases shelf life.
Economic Benefit
Efficient coagulation properties and high recoverable solids within the cheese aggregate.
Substantial cost benefit compared to raw material costs.
Additional cheese yield dilutes fixed plant overhead.
Production Efficiency
Robust to suit various manufacturing methods.
Provides for greater process control.
pH neutral and reconstitutes easily.
Contributes to higher moisture retention while maintaining cheese body and firmness.
Compliance
In accordance with cheese manufacturing regulations.
Kosher approved.
No non-milk protein allergens.
