Recipe Library Cheese Products
Analogue cheese Application
Characteristics
Analogue cheese, cheese substitute and immitation cheese are synonyms for diverse types of cheese materials all using vegetable oil or fat instead of butterfat - as well as casein or caseinate. The products are tailor-made for industrial cooking, catering and institutional applications. The production method can be viewed as a recombination of a cheese matrix, but also conventional cheese making processes using vegetable oil are emerging. Recipe
Analogue cream cheese in % Water
63.4
Liquid oil
11.0
Hardened fat (mp approx. 40-42°C)
11.0
Skimmed milk powder
7.0
Emulsifier and stabiliser
3.1
Modified starch
2.5
Na-caseinate
1.5
S a lt
0.5
Analogue Mozzarella cheese for pizza in % Water
47.5
Vegetable fat (mp approx. 40°C)
30.0
Rennet casein
17.0
Hamulsion® NSN1)
3.5
Cheese flavour
1.0
S a lt
1.0
1) Reference: www.gchahn.com www.gchahn.com (Hahn & Co., Lübeck, Germany)
pH Typical pH of analogue cheese
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4.5-6.0
The texture and the flavour profile of analogue cheese are determined by the selected types of protein, oil, starch, hydrocolloid, emulsifiers and emulsifying salts. The advantages of analogue cheese are: • Extended shelf life • Ability to tailor shredding, cutting, slicing and meltability for cooking • Cost-effectiveness • Healthy and trendy due to minimal cholesterol and saturated fats Processing
• Mix dry ingredients with water water in preparation tank • Add melte melted d fat into the tank at 50°C • Adjust pH to 4.5 for cream cheese and to 6.0 for analogue pizza cheese with lactic or citric acid and add salt • Pasteurise in Consistator ® and hold at 85°C • Only for for analogue cream cheese cheese homogenise at 200 bar • Hot or cold packing The texture of analogue cream cheese is determined by the swelling of the starch as well as the homogenisation pressure. The desired texture of pizza cheese depends on protein gelatinisation as well as emulsification by the melting salt. It is found by the correct balance between temperature, heating time and mixing shear.
Benefits
The Consistator® heat exchanger offers the following benefits compared to batch processes: • Superior control of texture parameters during heating and cooling • Uniform product quality and no batch variations • Quality control savings based on accuracy of flow, temperature, speed and traceability of the control system • Labour savings due to automation of process and CIP • Exclusion of air to minimise oxidation • Ability to inject nitrogen for shelf life, calorie reduction or texture improvements • Preservation of authentic taste based on a closed system • Efficient heat transmission based on thin wall material • Space saving equipment and frame designs • Simple design facilitating CIP • Entirely hygienic process
The Consistator® offers the following benefits compared to alternative heat exchangers: • Excellent regulation options • Optimal scraping, mixing and shear based on choices for rotor diameter, scraper systems and speed • High flexibility for different types of products, capacities and process parameters • Easy maintenance and service
SPX Flow Technology www.gs-as.com www.spxft.com For more information about our worldwide locations, approvals, certifications, and local representatives, please visit www.gs-as.com. SPX Corporation reserves the right to incorporate our latest design and material changes without notice or obligation. Design features, materials of construction and dimensional data, as described in this bulletin, are provided for your information only and should not be relied upon unless confirmed in writing.
Issued: 09/2010_A4_GB
Copyright © 2010 SPX Corporation
