Imitation Cream Cheese & Cheddar Spread - for Jars (Recipes)

Formulation reference for Processed Cream and Cheddar cheese spreads with Lactosan Cheese Powder/NCB. It is possible to obtain an aromatic taste profile like a product based on fresh cheese with these combinations. Using Cheese Powders offer a high-quality dairy product and is an easy way to control the cheese dosage.

Recipe%

“Blue Cap”w/880003& NCB 350

“Gold Cap”w/133219 & NCB 450

LACTOSAN Cream Cheese Building Block type 880003

2.65

LACTOSAN Natural Culinary Booster® type NCB 350

0.50

LACTOSAN Cheddar Powder type 133219

2.40

LACTOSAN Natural Culinary Booster® type NCB 450

0.55

Water incl. condensate

54.30

54.50

Vegetable fat blend(Akoroma NH33,AAK)

25.60

25.60

Milk protein concentrate (Promilk 85, Ingredia)

5.60

4.90

Buttermilk powder

5.30

5.80

Emulsifying salt (Joha S4, BK Giulini)

2.00

2.00

Skimmed milk powder

1.80

2.00

Stabilizer (Bekaplus Q3B, BK Giulini)

0.70

0.70

Salt

0..40

0.40

Lactic acid powder

0..40

0.40

Preservatives (Potassium sorbate)

0..40

0.40

Citric acid

0.35

0.35

100.00

100.00