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Fat blends within the Akoroma range are used in ripened, processed and fresh cheeses. Their typical property is to give the finished product a good texture and mouth-feel, and to remain neutral throughout the storage of the cheese. The neutral taste is very important in all dairy applications, any off-flavour will easily be noticed. By using Akoroma in the cheese-making, the raw material cost can be significantly reduced at the same time as nutritional value is improved. Non-trans and non-hydro alternatives are of course available.  

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