Fi Europe 2025: Ingredia’s ProMilk Xpress protein accelerates cheese ripening by two weeks
Ingredia has developed a new functional milk protein that can speed up productivity in semi-hard cheeses like Raclette, Gouda, and Edam. Véronique Lhommet, senior product manager at the company, explains how the protein helps boost microbial growth factors, leading to faster ripening and improved flavor. With this innovation, cheese manufacturers can bring their product to market up to 15 days sooner.
