Make cheese products without whey separation.

Continue production of hard cheese products (zero ripening process).

Produce cream cheese using any food proteins without whey generated

Currently IPT supplies the following ingredients for making WHEYLESS cheese products:

EMC-588 Series for making wheyless hard cheese including Parmesan cheese products.

EMC-398 Series for making imitation Mozzarella and other hard cheese.

MCP-318  for making retort able Mac-cheese.

The advances in IPT's dairy ingredients and in processing technology allow the use of unique dairy ingredients combined with only a small amount of fresh milk to manufacture dairy products. This process allows cheese to be manufactured from non-perishable or dried, shelf-stable dairy ingredients.

The proliferation of wheyless manufacturing process technology using dry ingredients is going to alter the dairy landscape in a profound way. A plant making cheese (or other dairy products) from mostly dry ingredients can then be located almost anywhere, with no need to be close to dairy farms. The plant would no longer need to deal with producer payrolls, milk hauling, weather-induced intake variability, seasonality of milk production and composition, seasonal inventories of cheese, etc. This development will have great implications for milk producers and their cooperatives, especially in regard to cooperatives’ roles in the supply chain.