Akocheese

With Akocheese we at AAK want to fill the gap between vegetable and milk fat concerning taste development. When using Akocheese, the taste development during ripening is the same as that of milk fat based cheese, even when 100% of the fat is substituted. Beside the standard product, Akocheese A, the product range also includes Akocheese U, which boasts an optimised nutritional profile, still with the same good taste development. To fulfil the special needs of propionic acid bacteria cheeses Akocheese P has been introduced. All fat blends are non-trans and non-hydro. Akocheese received a nomination for most innovative food ingredient at Food Ingredient Europe in Frankfurt November 2003. It is used in all different types of cheeses, where the taste development during ripening is of importance.