6% protein analogue cheese

Preparation

1. Dissolve the acid with part of the water (20 mL) and pre-melt the fat.
2. Blend the rennet casein, skimmed milk powder, salt and emulsifying salt (dry blend A). Blend the starches and sorbate (dry blend B).
3. Put the remaining water and beta carotene into a twin-screw cooker. Under mixing at 150 rpm add dry blend A. Let the mix hydrate for five minutes.
4. Add dry blend B and mix at 150 rpm for two minutes.
5. Set machine to heat to 75°C and mix further at 40 rpm.
6. During heating, add the melted fat.
7. Reduce mixing to 20 rpm once the mass becomes smooth and homogenous.
8. Add the dissolved citric acid once the mass becomes glossy (at 62 - 65°C).
9. Hold at 75°C until the mass shows a compact and homogenous stretch (heating up and holding time are around 20 - 25 minutes in total).
10. Check pH (should be between 5.9 - 6.0).
11. Fill into containers while hot and blast chill to a temperature between 0 - 5°C.
12. Store refrigerated at 4°C.

_{Lyckeby is a registered trademark owned by Sveriges Stärkelseproducenter, förening u.p.a. The CheeseApp 50, CheeseApp 70 and CheeseApp 80 product names are owned by Lyckeby Starch AB}