Clean Label Dairy Concentrates

Natural and Clean Label

Dairy concentrates are natural and clean label, because they are quite literally concentrated, REAL dairy.



  • Natural dairy concentrates are created through enzyme modification, reaction and compounding technologies;
  • These concentrates are rich in desirable flavors and free from off-flavors;
  • Concentrates are available in paste, powder, and liquid form.

What Are some Benefits to using Dairy Concentrates?

  • Replace / Reduce Usage of 1X Cheese
  • Provide a specific, heightened “sharp” or “authentic-aged” nuance, to allow customers to buy less expensive (i.e. younger) cheese
  • Allow more aroma and flavor intensity in systems that do not allow for a high cheese usage
  • Reduce Cost
  • Extremely clean label, maintain a "real dairy" label and claim

Product Categories:

  • Cheese
  • Butter
  • Cream
  • Buttermilk
  • Sour Cream
  • Milk
  • Yogurt

Examples of Other Dairy Concentrates:

Cream: Cultured, lipolyzed, sweet

Butter: Sweet, home-styled, drawn, cultured, butterfat, lipolytic, reaction-brown, butter acids, butter esters

Buttermilk: Intense cultured notes, high acid, buttery

Milk: Sweet, cultured, condensed, cooked

Sour Cream: Intense cultured notes, high acid, buttery

Cream Cheese: Intense cultured notes, high acid, buttery

Yogurt: Greek, cultured, intense, balanced flavor notes

Starter Distillate: Fermentation-derived, diacetyl, rich buttery character




Examples of Cheese Concentrates:

Cheddar: Mild, medium, sharp, aged, extra sharp, “Old English” type

American: Mild, creamy-buttery, “Velveeta” type

Parmesan: Aged, sweet, nutty, toasted

Romano: Medium, strong, Pecorino type

Swiss: Nutty, aged, Emmental, Gruyere type

Monterey Jack: Mild, buttery

Blue: Roquefort, Danish, Gorgonzola, Stilton, Maytag

Fontina: Mild, rich

Provolone: Mild, aged, “old world”

Specialty: Asiago, Gouda, Brie, Goat, Camembert, Feta, Havarti

Hispanic: Manchego, Cotija, Panela, Chihuahua, Asadero, Oaxaca

Blends: three to ten cheese blends, Italian cheese blends



  • Made with rBST Free or Organic Cheese (rBST Free= free of synthetic growth hormones)
  • Cost effective
  • Simple ingredient statements
  • Maximum strength
  • Well-balanced flavor
  • Low usage= low-fat, low-sodium, low-calories, low-trans fat
  • Reduce formulation costs
  • Enhance flavor in finished application
  • Natural, Kosher-able, Halal-able, Gluten-Free, GMO Free
  • Enhance, compliment and/or intensify inherent flavors by adding signature flavor notes and add mouth-feel and richness
  • Cost reduction/replacement of expensive dairy components
  • Supplement flavor loss in processing (baking, retort, microwave)
  • Provide consistent flavor
  • Replacement of flavor and aroma attributes lost through dietary restrictions (e.g. low fat products and flavor masking)
  • Clean label, true dairy character
  • Excellent base-notes with long lasting taste and lingering flavors
  • Compatible with most food systems, water or oil based
Theresa Cantafio