Dairy products such as cheese or yoghurt have always been a part of the Middle Eastern traditional diet. A large variety of cheese is found in the region, from a large selection of white cheese - i.e. feta, akkawi, haloumi to processed cheese - i.e. portions, glass jars, slices, cheddar: the middle east market offers a wonderful mouth feel experience. Market consumption is globally increasing driven by a growing population. The majority of the cheese market is split between Fresh cheese (traditional white cheese) and processed cheese, in single-served portion or glass jars, particularly valued for its convenience. To encourage dairy producers' further development, Ingredia provides PROMILK� products specifically dedicated to these cheese industry segments. Technologists from Ingredia have combined their expertise of milk ingredients and their knowledge of cheese processing to develop a new way to produce cheese: the without whey separation technology that avoids whey production during the cheese process. It is a real revolution in the cheese process! Using this technology with PROMILK� SH 20 - a unique and innovative milk protein , allows manufacturers to make an optimal fresh cheese, which meets nutritional and indulgent consumer demands, while increasing your yield process. As an innovative micellar casein, PROMILK� SH 20 has specific adapted functionalities - texture enhancer and heat stability - that is necessary for the production of fresh cheese. It has a neutral taste that makes it easier to formulate with than a standard milk protein isolate.