RACINE — Three years ago, the owners of Alliance Enterprises figured they were only about a year away from getting low-cholesterol cheeses to market. But today that goal still lives in some distant, undetermined future.
By early 2011, Alliance had an incubator business and sophisticated testing lab at the then-Center for Advanced Technology and Innovation, 2320 Renaissance Blvd. It had seven employees including a chemist, food scientist and sales and marketing director. It had a Minnesota dairy ready to produce new cheeses.
Most importantly, Alliance had patents for Benelact, a process for mechanically taking about one-third of the cholesterol from cream. The cream can then be used to make lower-cholesterol cheese, purportedly with no loss of flavor.
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