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