Casein and whey are what make milk milky and cheese cheesey
A New Startup Wants to Make Your Milk “Perfect”
Janay Laing
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These are two of the compounds which make milk. The other major contributor to flavour and mouth feel are volatile fatty acids (milk fat) which are a reflection of the cow’s diet. It will be interesting to see how well received this product will be. I have no doubt there is a place for it in the marketplace I’m just not sure how big of a place. Certainly at the industrial end for liquid milk and pizza cheese it may have application.

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