date:Jul 20, 2012
According to the company, the new software, known as Caseus Pro, can also measure the functional protein content of raw cheese, thereby helping manufacturers to lower costs, increase yields and improve quality.
The software measures the total functional protein value (FPV), allowing the manufacturer to vary the stickiness, meltability, and texture of the end product, reported Dairyreporter.com.
Initially, the manufacturers should establish parameters including the finished composition and FPV, a