Protein injection for fat cheese

Under pretense of fatty facts can improve the taste of stale fat cheese. Food technologists at the TU Munich pep Camembert or Edam with protein from the whey, which as a waste product in the production of cheese. The trick: When editing the whey proteins in a "scraped", they clump together and are then large enough to not slip through the net of casein cheese when they are introduced during the production again. The whey proteins generate a "fat-like mouthfeel" and can appear creamy-fat cheese, so TU-technologist Regina Schreiber. Then there is still bulk cheese for sale to consumers anywhere. The final product is also nutritionally valuable. Finally, the method also increases the cheese yield "enormous"as the operation of the pilot plant was in Weihenstephan. Even for weight loss diets recommend whey finished Camembert: The added proteins have far fewer calories than those they replace fat.