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Customized high functional cheese powders designed for making WHEYLESS cheese products, 100% conversion, no waste, & significant productivity savings. Featured IPT Dairy ingredients. No whey generated from the process, 100% raw material conversion. Very efficient process (turn-over rate) of making hard cheese. One of the most highly recommended specialty ingredients. |
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| EMC- 588 Series | For making mozzarella-style hard cheese. |
| | EMC- 588 series are new ingredient series with functionalities required for making processed hard cheese including Mozzarella or Parmesan-style cheese products. These ingredients will provide with you competitive advantages over conventional protein ingredients. Contact our technical assistants for further information. The 588 series also come with another new ingredient, EMC--5889 ingredient which can be used for making processed hard cheese including Parmesan cheese without the addition of natural cheese. |
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| EMC-398 Series | For making imitation cheese products. |
| | This ingredient series offer all the functionalities required for making a quality imitation cheese products including mozzarella products. The ingredients are very easy to use without additional formulation hassles. Turn-key service and full-range of technical supports available. The 398 series also come with another new ingredient, EMC--3988 ingredient powder which is a heat stable cheese dip ingredient. Well-balanced with all functionalities required for the product. Very economical and practical way of productivities. |
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| EMC-318 | Retortable Mac-cheese powder |
| | A new line of high functional cheese powder, ready to use, no formulation needed (just mix with fat and water). Heat to the temperature required to make shelf-stable product. |
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| Parm Powder | For making processed Parmesan, significant productivity. |
| | A new functional cheese powder ingredient from IPT Dairy lines, which enable the production of Parm cheese without undergoing a long process of ripening. Well-balanced system with all functionalities required for the product. Very economical and practical way of Parm productivities. |
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