By adding PRECISA® 680 starch to milk at the onset of the manufacturing process, you can increase yield by 8 to 10%. In testing, more than 90% of PRECISA® 680starch – vs. roughly half of competing starches – is retained in the cheese curd, providing attractive yield improvement. You can also improve texture while maintaining functional attributes such as shred, stretch and melt in cheese products used in pizza applications.

Improve yield and texture in fresh cheese products and Greek style yogurts that use a straining process

Achieve a richer, smoother mouthfeel in Greek-style yogurt, fresh cheese products (e.g. quark) and cream-cheese-type products – increasing your competitive advantage. In testing, up to 90% of PRECISA® 680 starch is retained in the fresh cheese products (e.g. quark) with no starch going into the whey, providing attractive yield improvement of up to 10%.

The experts of Ingredion Idea Labs™ science-based problem solving have a deep knowledge of starch technologies and a strong understanding of the cheese manufacturing process. Combined, these areas of expertise help us to identify what drives higher retention levels of starch in cheese applications and how to improve final functionality through the use of starch – which means more highly functional and cost-efficient cheese products for you and exciting cheese products for consumers.  Look to Ingredion to help you give consumers the texture of cheesy goodness.