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From Dairy Management Inc.™
 Printable Version
Sauce, Dry Mix Cheese
Ingredients
USAGE LEVEL (%)
Dry Cheese Powder*
40.00
Dry Sweet Whey
25.00
Modified, Cook-Up Starch** 22.40
35% Whey Protein Concentrate 9.00
Salt 3.60

*Choose cheese powder based on desired flavor profile of end product.
**Use cook-up or instant starch based on preferred method of sauce preparation.
100.00
Developed at the Wisconsin Center for Dairy Research, Madison, Wisconsin.
Procedure
Dry Sauce Mix Procedure:
1. Dry blend all ingredients until homogeneous
2. Place 43g per package.
Cheese Sauce Preparation:
1. Add 43g sauce mix to sauce pan with 2 cups milk and stir until dispersed.
2. Cook over medium-low heat until thick and bubbly. Serve immediately.
Benefits of Using Dairy Ingredients
Dry Cheese Powder
Imparts discreet flavor.
Provides desirable golden-yellow color.
Dry Sweet Whey
Serves as an inexpensive bulking agent.
Imparts a slight sweet flavor.
Promotes emulsification.
Binds small volatile flavor compounds.
Provides opacity.
Whey Protein Concentrate
Contributes to viscosity and additional opacity.
Unfolds to stabilize the globules after adsorption at the oil/water interface.
Provides emulsion stability by reducing fat globule mobility and minimizing coalescence.
Enhances the perception of a full-bodied, premium sauce.
Promotes desired aroma.

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.