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Even though cheese is one of our everyday foods it is also very much a product of indulgence. AAK has helped cheese producers use vegetable fats in cheese for more than thirty years, and the focus has always been good taste. There are two main reasons to why vegetable fat is used in cheese. The first is to improve the nutritional value of the cheese, by including more polyunsaturated fatty acids or other functional lipids. The second is to cut raw material costs.

AAK's speciality fats for cheese production are the Akoroma and Akocheese product ranges.

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