Akoroma OM Fresh cheese

Fresh cheeses provide other challenges. The texture is very important and the fat has to give a appetising creamy consistency. Within the Akoroma range the fat blends provides this property, as well as water binding characteristics, to help control wheying off during storage. Akoroma can be used to improve the nutritional value of cheese by replacing milk fat with vegetable fat in cheese. Using vegetable fat blends in cheese will help to Increase polyunsaturated fat (PUFA), Decrease trans fatty acids (TFA), Decrease saturated fatty acids (SAFA), Increase Omega - 3,Reduce cholesterol. The milk fat in the cheese can be completely replaced by using Akoroma.