GREAT TASTING FRESH CHEESE

With comparable or improved sensory attributes to standard fresh cheeses

CITRI-FI® 100FG Best results at 0.5% Times the amount of cheese milk

Fresh Cheese with Citri-fi® 100FG has...
• Comparable flavor and texture profile to control
• Increased yields compared to control



Procedure:
1. Whole milk is heated to 90°F prior to the addition of 0.02% vegetable rennet. If fiber is to be added, it should be hydrated into the milk prior to heating.
2. Cheese milk is allowed to sit quiescently for 18 hours.
3. Curds are cut and then allowed to drain for 1 hour. While in a cloth bag the curds are pressed with 20 lbs. of pressure.
4. After applying pressure, curds are salted at a level of 0.035% and placed into a cheese hoop lined with cheese cloth, for 24 hours.