PROLAC® is an ingredient system intended for use in the production of high moisture and fresh natural cheese varieties. This product is designed to facilitate greater process control and provide for enhanced curd formation during flocculation. The resultant micro structural properties of the protein matrix supports, higher moisture retention, firmer body, higher fat retention and excellent functionality. The final cheese product has improved attributes including texture, firmness, cohesiveness, oiling-off, melt flow, flavor, color and opacity. PROLAC® also contributes to an increased yield and reduced ingredient cost per pound of cheese without a negative effect on cheese quality, functionality or shelf-life.