Arla Foods launches Nutrilac FastRipe
Ripening is a key stage in the production of continental and Cheddar-type cheese and typically takes from three weeks to a year. Nutrilac FastRipe enables manufacturers to speed up the maturation process by anything from one to six weeks, depending on the variety of cheese.
Nutrilac FastRipe is made with Arla Foods Ingredients’ CH-4560 natural whey protein, which is extracted from cows’ milk. It is supplied as a fully soluble powder that can be blended quickly in cheese-milk or water, so there is no need to change the overall manufacturing process.
Once added, Nutrilac FastRipe softens the protein matrix in the cheese at an earlier stage to help the cheese reach its ideal texture more quickly. It then breaks down the casein molecules at a faster rate to release the volatile compounds necessary for developing flavor.
Nutrilac FastRipe is suitable for use in a range of natural cheeses including Gouda, Edam, Manchego, Cheddar and Port Salut. In most countries the ingredient does not need to be declared on the label as it is derived purely from milk.
Claus Andersen, Cheese Category Manager at Arla Foods Ingredients, says, “We’ve tested Nutrilac FastRipe extensively in a range of cheese types. Ripening time is reduced by up to six weeks, without any negative impact on the end product. As a result, storage time is significantly reduced, and the cost savings can be significant. Importantly, the application of Nutrilac FastRipe to a recipe requires no alteration to the cheese process at all.”