Cost saving
Bake-stable processed block cheese
Ingredion Ingredients Used:
NATIONAL M1 - 10520302 [class: text-link]
Formulation Instructions
Formula
Ingredient
Amount
% as is
Water
32.97
Young cheddar cheese
28.30
Shortening
15.00
Lyckeby CheeseApp 60 Starch
11.50
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
TOTAL
100
Preparation
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.