Application Bulletin

DAIRY PRODUCTS

PROCESSED CHEESE

Description
Processed cheese (or process cheese) is a food product made from regular cheese and other unfermented dairy ingredients, plus emulsifiers, extra salt and food colorings. Processed cheese is sometimes sold in block, but more often it is sold packed in individual slices, with plastic wrappers or wax paper separating them. This is an increasingly innovative market. A wide range of processed cheeses appears today with different textures and packaging. These include individual or family spreadable and blocks, cheese dressing, cream cheese and processed cheeses for catering. The amazing success of these products and their specialities is due to an excellent nutritional image and convenience in use. In addition, the increase in use of stabilizers in these applications has lead to more innovative developments and more possibilities for added-value products.

Benefits of using Gelymars carrageenans

The especially high reactivity of carrageenan with milk protein, particularly Kappa II, allows cheese makers to elaborate processed cheese preventing the product from drip losses, fat separation and controlling the melting point. Texture provide by the carrageenan is highly appreciate by the consumer because the excellent mouth feel and versatility since it could be applied in many different dishes.

Advantages
Use of cheese scraps to elaborate an appreciated added value product Carrageenan is used in low dosage because of its high reactivity Carrageenan prevent the product from melted protein gel It is suitable for processed in block and spreadable cheese Dry matter can be reduced It acts very well in conjunction with other ingredients like phosphates and tartrates
End User benefits Stable throughout shelf-life . Better appearance Convenience food Mouthfeel improvement for low fat and high moisture products Fat replacer Improved melting characteristics from cooking to serving

Processing Benefits Protection of proteins during heat treatment Easier demoulding Texture control even for low dry matter cheese Wide range of textures possible Process yield improvement Higher moisture control (low cost formulation)

For any special requirements please just contact us. We can provide a wide range of textures. www.gelymar.com

Application Bulletin

DAIRY PRODUCTS

PROCESSED CHEESE
Processed cheese type BLOCK to be sliced or shredded SLICE SPREADABLE (Triangle) FRESH Process cheese Gelymar product

Processed Cheese Gelymar range

Dosage to decrease 1% of dry matter 0.2 0.3 % in final product 0.2 0.3 % in final product 0.1 0.15 % in final product 0.2 0.3 % in final product

Labeling E-407 E-407 E-407 E-407

CarraTM Lact DPC 5351 CarraTM Lact DPC 5352 CarraTM Lact DPC 5220 CarraTM Lact DPC 5352

Process and recipe

Stabilizers (Carrageenan) Melting salts Whey protein, skimmed milk powder, lactose, etc

Preblending of raw materials: cheese, butter, cream, etc

Blending of dry and liquid ingredients

Premix dry ingredients

PREHEATING in cooking cutter MELTING: pasteurization 90C or Sterilization (135-140C flash)

COOLING to 85C

Packaging 70-75 C Rapid cooling to 10C

However, some factors cannot be ignored.

FACTORS Starting material
Process
INFLUENCE

type: Lactic or rennet Degrees of ripening Melting temperature Mixing speed Material used (type of knife) Thickening creaming ability Ability to exchange ions pH insensitive

Long or short texture re-melting ability Long or short texture re-melting ability Streakiness properties Colour, taste, stability

Melting salts

IMPORTANT: The use of some products may be restricted in certain countries and you are requested to note the following: The information and recommendations contained in this document are given in good faith and are based on our current knowledge. As result, in no event shall Gelymar liable for reliance on such information and recommendation. These information and recommendations must on no account be used as a substitute for necessary prior tests, which must be carried out in order to ensure that a product is suitable for a given use. They are only an indication and are in no way binding, particularly as regards infringement of industrial property or prejudice to third party rights through the use of our product. Users are responsible for ensuring compliance with the local legislation and for obtaining the necessary certifications and authorizations. Gelymar is at their disposal to supply any additional information.