Bake-stable processed block cheese

Cost saving

Bake-stable processed block cheese

Ingredion Ingredients Used: NATIONAL M1 - 10520302 PRECISA 630 S - 05080800

Close up of pieces of matured cheese on dark slate with green oregano
Close up of pieces of matured cheese on dark slate with green oregano



Ingredient Amount % as is
Water 32.97
Young cheddar cheese 28.30
Shortening 15.00
Lyckeby CheeseApp 60 Starch 11.50
NATIONAL M1 Maltodextrin 3.00
PRECISA™ 630 S Starch 2.00
Milk protein concentrate (MPC) 70 2.00
Rennet casein (90 mesh) 2.00
Sodium chloride 1.00
Disodium phosphate dihydrate (DSP) 0.60
Sugar 0.40
Trisodium citrate (TSC) 0.36
Cheese powder 0.30
Lactic acid (90% concentration) 0.30
Sodium hexametaphosphate (SHMP) 0.24
Potassium sorbate 0.04


Processing conditions: Direct steam injection kettle, blunt blade, vacuum setting 750mbar.

  1. Add all ingredients except lactic acid and mix at 1200rpm for 2 minutes with no heating.
  2. Heat mixture to 86˚C and mix at 1200rpm. Hold for 2 minutes.
  3. Add lactic acid to adjust pH to be between 5.5 to 5.8. Continue mixing at 1200rpm for 30 seconds.
  4. Hot fill into containers and keep chilled at 4˚C.

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