The company said the milk protein, its latest addition to its Nutrilac range, can be used with cream, butter or vegetable oils for faster cream cheese production using a process involving a batch cooker and homogenizer.
Claus Andersen, cheese application group manger at Arla, reported that specific requests from manufacturers, under pressure from retailers, for a clean-label and bake-stable cheesecake stabilizer drove the development.
He claims the Nutrilac milk protein provides the same water-binding functionality as the conventional gums and starch versions in cream cheese recipes.
Furthermore, said Andersen, the clean-label stabilizer can tolerate temperatures in excess of 100°C “without bubbling and turning runny.”
The protein can also be used in pastry stuffings and ready meal sauces, he added.
Arla said that it can help manufacturers customise cream cheese formulations to specific market requirements, through its Twintell application process, which advices on recipes, processes, prices and taste.
Meanwhile, April this year saw Arla Foods Ingredients become a subsidiary of Arla Foods as the Danish dairy co-operative focuses on growing the whey-based ingredients business.
Arla Foods said little will change in the short term but transferring the activities of Arla Foods Ingredients to a new company will provide a sharper focus on key strategic challenges such as the securing of raw materials.
“Our new status as an independent business gives the clear management focus that will enable us to consolidate and expand our activities to the benefit of our customers and our owners,” said Henrik Andersen, CEO.
Arla Foods Ingredients was previously a limited partnership company.