The recipe is different for the store brand. I did this stuff in the dairy industry for a while. Its not production cycles in dairy, it’s vats. So store brand orders a few vats of product, with way lay less actual milk or doesnt specify as high a minimum quality milk products. More dyes and filler during finishing and no aging. All store brands are essentially flavored and colored mozzarella. They are lower quality.
I still buy them though. Mozzarella is good enough for most recipes.
For other products it’s similar. Lower tolerances on inputs and outputs to reduce cost. Still probably 80% as good as name brand.
I’ve worked in a few of these production lines and they’re literally just changing the packaging at the end of production. The packages could be different enough to change taste or texture but the product itself is identical.
The recipe is different for the store brand. I did this stuff in the dairy industry for a while. Its not production cycles in dairy, it’s vats. So store brand orders a few vats of product, with way lay less actual milk or doesnt specify as high a minimum quality milk products. More dyes and filler during finishing and no aging. All store brands are essentially flavored and colored mozzarella. They are lower quality.
I still buy them though. Mozzarella is good enough for most recipes.
For other products it’s similar. Lower tolerances on inputs and outputs to reduce cost. Still probably 80% as good as name brand.
I’ve worked in a few of these production lines and they’re literally just changing the packaging at the end of production. The packages could be different enough to change taste or texture but the product itself is identical.