All-Natural Cheese With 1/3 Less Cholesterol Retains Flavor And Functionality
All-natural cheese with 1/3 less cholesterol and no additives is now available globally for purchase and private labeling, according to the dairy division of Alliance Enterprises of SE Wisconsin, LLC. Full-fat, reduced-fat and fat-free cheeses can now be produced using the all-natural, patented Benelact technology, which reduces cholesterol while retaining taste, functionality and nutrients in milk products.
All-natural cheese with 1/3 less cholesterol and no additives is now available globally for purchase and private labeling, according to the dairy division of Alliance Enterprises of SE Wisconsin, LLC. Full-fat, reduced-fat and fat-free cheeses can now be produced using the all-natural, patented Benelact technology, which reduces cholesterol while retaining taste, functionality and nutrients in milk products.
The technology can be used to make a variety of commodity cheeses (such as Cheddar, Mozzarella and Colby), as well as specialty and Hispanic cheeses (such as Queso Blanco, Quesadilla and Chihuahua).
“Processors, retailers and foodservice companies can deliver the heart-healthy cheeses consumers want without sacrificing flavor and functionality,” said Brandon Malacara, Benelact marketing director. “This cholesterol-reducing technology adds great value to commodity-type cheeses, but it is also valuable to the growing Hispanic cheese market, which lacks healthy options right now.”
Companies may purchase lower-cholesterol cheeses directly from Benelact’s network of cheese processors, purchase lower-cholesterol milk to manufacture their own cheese, or the Benelact technology can be easily installed in a processor’s own dairy plant using existing equipment.
The Benelact technology adds no chemicals, plant sterols or preservatives. Cholesterol is isolated and extracted via mechanical means using traditional dairy equipment that is already in most dairy plants. All other aspects of the product remain intact.
Benelact
www.benelact.com
All-natural cheese with 1/3 less cholesterol and no additives is now available globally for purchase and private labeling, according to the dairy division of Alliance Enterprises of SE Wisconsin, LLC. Full-fat, reduced-fat and fat-free cheeses can now be produced using the all-natural, patented Benelact technology, which reduces cholesterol while retaining taste, functionality and nutrients in milk products.
The technology can be used to make a variety of commodity cheeses (such as Cheddar, Mozzarella and Colby), as well as specialty and Hispanic cheeses (such as Queso Blanco, Quesadilla and Chihuahua).
“Processors, retailers and foodservice companies can deliver the heart-healthy cheeses consumers want without sacrificing flavor and functionality,” said Brandon Malacara, Benelact marketing director. “This cholesterol-reducing technology adds great value to commodity-type cheeses, but it is also valuable to the growing Hispanic cheese market, which lacks healthy options right now.”
Companies may purchase lower-cholesterol cheeses directly from Benelact’s network of cheese processors, purchase lower-cholesterol milk to manufacture their own cheese, or the Benelact technology can be easily installed in a processor’s own dairy plant using existing equipment.
The Benelact technology adds no chemicals, plant sterols or preservatives. Cholesterol is isolated and extracted via mechanical means using traditional dairy equipment that is already in most dairy plants. All other aspects of the product remain intact.
Benelact
www.benelact.com
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