White cheese

White cheese remains one of the most popular dairy products worldwide, appreciated for its fresh flavour and creamy texture. Yet for food manufacturers, creating consistent, cost-effective, and sustainable white cheese-style products is becoming increasingly complex. Rising dairy prices, fluctuating milk supply, and diverse consumer texture preferences all challenge efficient production.

KMC’s CheeseMaker starch range offers a flexible and reliable solution for developing high-quality white cheese-style products. By replacing part or all of the dairy protein with functional potato-based starches, manufacturers can achieve excellent texture, stability, and cost control – while supporting a more sustainable production process.

Producing consistent white cheese-style products can be resource-intensive. Traditional processes rely on variable milk proteins, complex by-product handling, and lengthy processing. Rising dairy costs and fluctuating supply make it increasingly difficult to maintain product stability and profitability.

KMC addresses these challenges with CheeseMaker’s potato-based starch technology, providing a dependable alternative that integrates well into recombination.

By simplifying steps, removing whey discharge, and ensuring stable ingredient performance, manufacturers gain improved efficiency, and greater formulation flexibility. The result is a stable, scalable process capable of delivering uniform texture and taste across global markets — with fewer variables and higher reliability.