Procedure
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| 1. |
Add Cheddar cheese to Blentech apparatus. |
| 2. |
Add all dry ingredients and blend until well mixed. |
| 3. |
Add milk to mixer. |
| 4. |
Agitate continuously while heating, until temperature reaches 85°C (185°F). Hold at this temperature for five minutes to ensure pasteurization. |
| 5. |
Fill containers and cool. |
| 6. |
Store at refrigeration temperatures. |
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Benefits of Using Dairy Ingredients |
| Cheddar Cheese |
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Adds natural cheese taste. |
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Provides desirable creamy, golden-yellow color. |
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Creates a higher value food product with a gourmet image. |
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Furnishes nutrients such as proteins, vitamins and minerals. |
| Lowfat and Skim Milk |
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Standardizes fat content. |
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Provides milk constituents and nutrients. |
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Meets consumer dairy flavor expectations. |
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Adds proper texture and mouthfeel. |
| Whey Protein Concentrate |
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Replenishes some of the process cheese milk solids that were lost during the cheesemaking operation. |
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Blends as a bulking agent with other ingredients present at low levels to achieve uniform dispersion in the finished product. |
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Contributes to opacity, especially in reduced-fat formulations. |
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Promotes emulsification, resulting in a smooth, creamy mouthfeel. |
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Binds small volatile compounds such as alcohols, amines, aldehydes and ketones that provide desired aroma and flavor—particularly in melted applications. |
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Interacts with carrageenan as a spread when cold, or if heated, a hot cheese sauce. |
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Features no graininess as a spread. |
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Contributes no skinning or fat break as a sauce, a common occurrence when such systems are heated for prolonged periods. |
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| Note: This formula is provided for demonstration purposes and as a starting point for product development efforts. Please check local regulations for the use of product names and specific ingredients. For further assistance, please contact our Technical Support Hotline at 1-800-248-8829. |