Fat reduction
Cost-effective processed cream cheese
Ingredion Ingredients Used:
N-DULGE® SA1 - 10900101 [class: text-link]
Formula
Ingredient
Amount
% as is
Quark 0% fat
35.00
Water
31.62
Butter
18.00
Skimmed milk powder
6.00
3.00
NATIONAL™ M2
2.00
Emulsifying salt
1.00
Salt
0.70
Citric acid
0.15
Potassium sorbate
0.03
TOTAL
100
Preparation
1. Mix the dry powders, quark and butter at 3000 rpm for one minute.
2. Put the water into the cooker and heat (indirect) to 50°C at 3000 rpm for one and a half minutes.
3. Check and adjust pH to 5.0 - 5.2 with citric acid. Mix at 3000 rpm for 30 seconds.
4. Heat to 85°C at 1500 rpm.
5. Add rework.
6. Cream at 80 - 85°C and 3000 rpm for five minutes.
7. Homogenise the hot product at 200/50 bar.
8. Fill into containers and turn them upside down to avoid skin formation.
9. Slowly cool to room temperature.
10. Store refrigerated at 4°C.