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Great profit potential
In traditional cheesemaking, only the casein and fat are retained in the cheese. The ultra filtration method also captures all whey proteins, and as a consequence the cheese requires approximately 20% less milk.
In other words: higher yield. The recombination method gives full control of product composition without by-products. Furthermore, the closed system results in close-to-zero product waste. And last but not least: the global cheese market is growing.
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