date:Sep 10, 2012
Small alterations in intact casein levels of processed cheese could affect the quality of final product, according to a research titled The Influence of Intact Casein in Processed Cheese which was conducted by Australian food equipment manufacturer Gold Peg.
The study found that the intact casein content of naturally-produced cheese, which is used to manufacture processed cheese, contributes to the quality of the end product, reported Dairyreporter.com.
Casein, which is found in varying levels