Spreadable processed cheese

Enhanced mouthfeel

Spreadable processed cheese

Ingredion Ingredients Used: N-CREAMER 180 - 10380300

Open sandwich with toast and homande cheese cream with fresh dill - top view



Ingredient Amount % as is
Water 40.30
Unsalted butter 36.20
Young cheddar cheese 10.40
Skimmed milk powder 5.50
N-CREAMER™ 180 Maltodextrin 2.00
TEXFLO 3630 Starch 2.00
Rennet casein (90 mesh) 1.70
Milk protein concentrate (70% Protein) 1.10
Emulsifying salt 0.70
Potassium sorbate 0.10
Lactic acid (90% concentration) Adjust to pH 5.6


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

  1. Dissolve emulsifying salt and potassium sorbate to water provided.
  2. Disperse the rennet casein and skimmed milk powder into the solution, mix at 300rpm and heat up to 50˚C and hold for 5 minutes.
  3. Add cheese, butter and remaining ingredients (except lactic acid) and mix at 900rpm for 2 minutes.
  4. Continue to mix at 900rpm, heat up to 86˚C and hold for 2 minutes.
  5. Slowly add acid to adjust pH to 5.6 -5.8 and continue to mix at 900rpm for 30 seconds.
  6. Hot fill into containers and cool to 4˚C.

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