Application Bulletin n 166 Dairy Products:

Description
Processed cheese is growing strong, driven by convenience and technology. Invented 100 years ago in Switzerland by Gerber, it was produced for first time at industrial scale in 1947 in North America by James L. Kraft. It immediately became a hit because people look for healthy meals that are easy to eat in response to a tight work schedule and the lack of time.

CarraTMLact DPC Product Line

In the beginning there was only one type of processed cheese: The bar that has to be made only with cheese and sold in shrinkwrapped large blocks to be sliced in local groceries, but today, due to local preferences and the opening of the legal frame there is huge variety of processed cheeses: * Pasteurized process cheese - contains 100% cheese * Pasteurized process cheese food - contains at least 51% cheese. * Pasteurized process cheese product contains less than 51% cheese
We can find them in different formats:

Processed Slices: Made from a base of plain natural cheese that is pasteurized to prevent further ripening and thus extending shelf life. Generally they are mild in flavor and smooth in texture. This category is limited to processed cheese slices, and excludes any packs of sliced cheddar or gouda. Cheese Spreads: Generally packaged in glass or plastic jars, they are produced with the same method of processed cheeses, except that during pasteurization step the addition of water is permitted. This results in cheeses with spreading quality. Processed Portions that are small individually wrapped segments processed cheese.

Gelymar innovating ideas.

In each case, there are different needs to satisfy. It might be necessary to develop more or less gel strength, elasticity, slice-ability, spread-ability, creaminess, brightness and water retention. Due to this, Gelymar has developed CarraTMLact DPC Processed Cheese Line, a complete line of carrageenans to impart texture, stability and excellent appearance and mouth-feel to each type of processed cheese.

Advantages of CarraTMLact DPC Line

To develop CarraTMLact DPC Line, Gelymar combines Kappa I, Kappa II and Iota carrageenan taking from each one the rheological properties needed in each application. CarraTMLact DPC 5414 is mainly based on Kappa II carrageenan. It contributes to gel and to develop firmness in cheese formulas that have 37 to 50% total solids. By adjusting the use dosage, it can be used in slices by IWS or extrusion technology, portions and spreads. Due to its sensory properties CarraTMLact DPC 5414 imparts a very creamy mouth-feel and silky appearance. CarraTMLact DPC 5351 is a combination of Kappa II and Kappa I carrageenan designed to gel cheeses of 47 to 55% total solids. This product is ideal for block cheese where good slice and grate-ability properties are required. Due to its high water holding capacity, slices and grated cheese keep freshness for long periods of time. It also can be used in portions. CarraTMLact DPC 5692 is based on Kappa I carrageenan. It helps to gel in short gelling time developing very good firmness in formulas of 37 to 50% total solids and because of this, it results very useful when high production output is required. Slices by IWS or extrusion technology, portions and spreads can be made with CarraTMLact DPC 5692

Application Bulletin n 166 Dairy Products: Processed Cheese

Procedure Imitation Cheedar Cheese Ingredients Cheddar Cheese Butter Acid Casein Sweet whey powder Disodium phosphate Sodium citrate CL DPC 5414/DPC 5351/ DPC 5692 Lecithin Water Total % 50.00 8.00 6.00 5.00 2.00 1.00 0.70 0.10 27.20 100.00
Add butter and let it melt Start heating Put water in the Stephan or Ross Equipment Cut Cheddar Cheese in small cubes

Add cheese and all powdered ingredients

Nutrition Information
Set the equipment to reach 85C with speed of 1200 rpm in 8 minutes.

Protein Fat Carbohydrates Total solids Moisture

18,65 22,92 4,95 47,64 52,37

When the equipment stops, open it and review the integration of all ingredients. A smooth and creamy mass should be observed

Fill the molds. A bar mold would be adequate for this kind of cheese

Cool to 25C

Keep overnight in refrigeration ( 5C)

Remove from molds and pack the cheese

If you have questions, please dont hesitate to contact us. Our sales representatives happily will help you

Certifications: ISO, Kosher, Halal. Technical assistance supported on high tech equipment Application Lab and Pilot Plant Information and recommendations provided in this document are based on our knowledge and they are provided in good faith which does not exclude user to comply with local regulations in his country and run the needed tests that guarantee functionality of the product. GELYMAR Avenida Santa Mara 2050 Providencia. Santiago Chile. Tel.: (56 2) 478 8080 Fax (56 2 ) 232 1544

Visit our website: www.gelymar.com

Application Bulletin n 166 Dairy Products: Processed Cheese

Performance of CarraTMLact DPC in Processed Cheese of 38% Total Solids

Cohesion
This is the result of the intermolecular attraction between like-molecules

3500 3000

Cohesion g/cm2

2500 2000 1500 1000 500 0 CL DPC 5414 CL DPC 5351 CL DPC 5692

Texture Analyzer. Stable Microsystems TAXT2 Temperature: 20C

Hardness
It is the measure of how resistant is a solid to change its shape when force is applied. Hardness is a complex parameter dependent on ductility, elasticity, stiffness, plasticity, strain, strength, viscoelasticity, and viscosity.

Texture Analyzer. Stable Microsystems TAXT2 Temperature: 20C

Application Bulletin n 166 Dairy Products: Processed Cheese

Performance of CarraTMLact DPC in Processed Cheese of 38% Total Solids

Break Force
It is the force needed to break a solid

350 300

Break Force g/cm2

250 200 150 100 50 0 CL DPC 5414 CL DPC 5351 CL DPC 5692

Texture Analyzer. Stable Microsystems TAXT2 Temperature: 20C

Our Laboratory at your service.

The development of carrageenan products to stabilize processed cheese or to impart texture, enhancing the sensory properties, implies, besides having knowledge, having the adequate equipment to do laboratory and pilot test and sophisticate equipment to get value information that helps to reach the properties that the client looks for. Gelymar's Research Centre (GRC), has diverse devices as Thermomix and Ross Equipment to make processed cheese at laboratory and pilot scale, several rotational viscometers and a Texture Analyser (Stable Microsystems TAX T2) to study cheese rheology; covering in this way, the complete range of processed cheeses, from the semi-liquids ready to spread up to solids that can be offered as small cubes or big pieces to slice. With these tools and our qualified staff we help our clients to get cost-effective solutions to their texture and stability problems. Dont hesitate to contact us!

Certifications: ISO, Kosher, Halal. Technical assistance supported on high tech equipment Application Lab and Pilot Plant Information and recommendations provided in this document are based on our knowledge and they are provided in good faith which does not exclude user to comply with local regulations in his country and run the needed tests that guarantee functionality of the product. GELYMAR Avenida Santa Mara 2050 Providencia. Santiago Chile. Tel.: (56 2) 478 8080 Fax (56 2) 232 1544

Visit our website: www.gelymar.com