Processed cheese & cheese systems · F-DY-063 · VIII-6.k

Cheese Filling

Heat-stable cheese filling prepared by melting rennet casein and cream with modified starch and emulsifying salts at 85°C, used in bakery and pastry applications.

Key ingredients: Rennet Casein, Raw Cream 40% Fat, Sodium Caseinate, Modified Waxy Maize Starch, Sodium Citrate Emulsifying Salt, Polyphosphate Blend Emulsifying Salt

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