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| | | | Enzyme modified protein (EMP-588) is a new ingredient with functionalities required for making processed hard cheese including Mozzarella or Parmesan-style cheese products. This ingredient will provide with you competitive advantages over conventional protein ingredients. The ingredient offers you all the functionalities required for making a quality mozzarella cheese products. Very easy to use without additional formulation hassles. Turn-key service and full-range of technical supports available. | | | TYPICAL ANALYSIS | | Moisture （%）max | 8.0 | Protein% (N x 6.38) | 58 | Total carbohydrates （%） | 10 | Total Milk Fat （%） max | 7 | Ash （%） | 6 | | | | | | | | | Packaging & Storage | | | 50 lb paper bags with a polyethylene liner. The product has one-year shelf life when stored at < 80 0F (26 0C) and < 65% relative humidity in original, sealed bags. Storage in a cool, dry environment recommended for maximum shelf life. | For further information, please contact: sales@iproteintech.com | | |
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