Casein and whey are what make milk milky and cheese cheesey
A New Startup Wants to Make Your Milk “Perfect”
Janay Laing

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.

One clap, two clap, three clap, forty?

By clapping more or less, you can signal to us which stories really stand out.