Cheeses
With strong knowledge about ingredients, Cargill can support the development of all types of innovative cheese with competitive cost. Our cultures and enzymes assist in the development of taste and texture of products. Our starches help to improve stability and yield of analogues and processed cheese.
The cheese makers can rely on Cargill in developing a complete solution to suit your needs in cheese production. The full range of ingredients on Cargill as starches, hydrocolloids, functional systems, cultures, enzymes, allow to develop innovative products.
Ingredients and systems |
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Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.
