RAMA offers cheese manufacturers a wide range of specialized ingredients recommended for cheese production. Those RAMA ingredients can enhance the curd yield and productivity, as well as improve product texture and creaminess.

How can RAMA ingredients assist and improve performance in the cheese making process? Simply by:

• Protein standardization
• Protein enrichment
• Part or complete replacement of the non fat cheese solids in the manufacture of processed cheese.

Ιn particular, PROMIL ingredients, such as PROMIL CONC Ca (Native Casein Micelles), can enhance performance when mixed into cheese milk by:

• increasing the curd yield
• improving the consistency of cheese in terms of quality and weight
• preserving the taste authenticity
• reducing the whey drainage
• reducing the coagulation time
• adapting to mechanized processing

RAMA ingredients are suitable for all types of cheese, fresh and fermented, while also are recommended for application both in the traditional and mechanized production technologies:

• Fresh Cheeses: Labneh, Philadelphia type, White Cheese, cottage cheese, Quark, Ricotta, Burgos, Petits Suisses cheese
• Processed and Analogue cheeses: grated, sliced and spreads
• Yoghurts and Fermented products: Set, Stirred & Drinking Yoghurts, Fermented Milks, Greek Style Yoghurts, Labeneh and Specialties
• Dairy Desserts: Puddings, Coagulated Milks, Custards
• Ceams: whipping, Breakfast , UHT, Reduced fat and non-dairy
• Soft Cheeses: Camembert and Cheese Specialties
• Hard and Semi-hard Cheeses: Cheddar, Edam, Emmental, etc
• Pulled Curd Cheeses: Mozzarella, Provolone and similar cheeses
• Blue Cheeses: Roquefort type, Bleu d?Auvergne, Gorgonzola, etc