Pain Point 1: Obvious milkiness and off-flavors when eaten
Cheese often has a strong raw milkiness and a muttony taste, which is not well accepted by Asian consumers.
Remove the milkiness and enhance the aroma, mask the off-flavors, retain the natural milk aroma, and leave only a pure milk flavor.
Pain Point 2: Strong sourness and astringency after fermentation, making it taste astringent
During the fermentation process of cheese, lactic acid is produced, which can cause a sour and bitter taste, especially in sugar-free varieties, which can become unpleasant after a few bites.
Balance the sour and astringent flavors, neutralize the lactic acid taste, and make it smooth and non-astringent when eaten, even in sugar-free varieties.
Pain Point 3: Rapid loss of aroma after high-temperature sterilization
After processing of processed cheese (such as sterilization at 121°C), the milk aroma volatilizes, and it tastes like a bland cheese block with no memorable flavor.
High-temperature resistant flavor retention, with at least 90% of the milk aroma remaining after sterilization at 121°C, and a rich and mellow cheese aroma when opened.
Solve the problems of strong milkiness, sourness and astringency after fermentation, and loss of aroma after high-temperature sterilization. Suitable for raw, processed, and plant-based cheese.