It facilitates the manufacturing process , overcomes completely the
foam forming problems , gives the product more homogeneity &
improves the consistency of the cheese.
It increases the yield of the produced cheese and it is considered as
a source of protein.
Overcomes the Whey separation problems & reduces the loss in the
weight during storage.
Helps in the release of compounds responsible for the distinguished
flavor of this type of cheese & increase the spreading ability at