Total control over quality, texture and taste.
Since the 1994 introduction of Cheese-Phos® — our patented process developed to provide a liquid room-temperature process-cheese stabilizer — Hawkins has continued to innovate better ways for our cheese partners to automate and improve their products. Today, our emulsifiers provide superior flow for easier blending and improved product consistency, and our stabilizers maintain product performance well beyond the norm.
For natural and processed cheese and other dairy products, we are your ultimate resource for controlling listeria and pathogens while also improving shelf-life, yield, texture, and margins.
- Hawkins-owned manufacturing facilities promote quality control and customization
- SQF 2000 Certification verifies our investment in meeting the
highest possible standards
- Multiple sourcing provides necessary options for achieving
- Seamless traceability ensures total control of resources and
quality across the supply chain
- Liquid proficiency guarantees the ultimate in automated
accuracy, blending, and economy
- Superior sensory performance
Hawkins products and ingredients tailor-made to improve dairy product performance:
- Cheese-Phos (monosodium phosphate)
- liquid dipotassium phosphate
- dipotassium phosphate
- liquid mono potassium phosphate
- disodium phosphate
- liquid sodium citrate
- liquid potassium citrate
- lactic acid
Contact us today & let’s formulate the ultimate solution for your dairy ingredient needs.