Application Bulletin n 177 Dairy Products

Description
During the last few years, fast foods and convenience dishes containing processed cheese have achieved an enormous market penetration, due not only to their accessible cost, availability and ease of use, but also due to the fact that the processed cheese included endows them with a unique function such which turns these plates into a whole experience.

CarraTMLact DPC Line Processed Cheese

Processed cheese is obtained through a mix of natural cheeses, subjected to heat, in order to melt with melting salts. The product obtained is placed into molds and cooled. This simple process enables to create customers tailor suit which may be grated or sliced, gratinated or melted completely. They may also be designed to cover special diet needs, for example, products low in calories, lactose free, low in saturated fats, cholesterol free, including nutraceutical ingredients, among others. However, in most cases, the simple combination of cheeses does not render the function. It becomes necessary to resort to stabilizing systems, mainly based upon carrageenan, which contribute the necessary firmness towards slicing, grating or spreading; reduce the adherence and/or caking, prevent the migration of fat and water, provide creaminess and in general improve the sensory qualities of the product.

Gelymar innovating ideas.

Due to this, Gelymar has developed a complete product line: CarraTMLact DPC, based upon a combination of Kappa I, Kappa II and Iota carrageenans which enables achieving the sensory properties and the functions with ease.

Advantages CarraTMLact DPC Product Line

CarraTMLact DPC Product Line is formed by versatile products, which through simple dose adjustment allow compliance with the different function requirements, such as firmness, good cutting, excellent sliceability and melting, or smoothness and ease spreading as well CarraTMLact DPC products hydrate easily, which is why during the standard cheese elaboration process, they are activated in a total way, thus guaranteeing the functions. Due to their reactivity with milk protein, these products allow the reduction of intact protein content with interesting formula savings. They prevent syneresis in all type of processed cheese. They provide creaminess, freshness and a homogeneous aspect to the finished cheese product. They release the flavor in a clean way that allows to stand out the flavor of the matured cheese used in the formula of the processed cheese.

Application Bulletin n 177 Dairy Products: Processed Cheese

Products CarraTMLact DPC Line

CarraTMLact DPC Applications

Bar Cheese

Cheese in Cubes

Spreadable Cheese

Individual Slices IWS

SOS

Trinagle Cheese

Product

CL DPC 5351 CL DPC 5414 CL DPC 5692 CL DPC 5718

IWS = Individually Wrapped Cheese Slices SOS = Slice on Slice

Functionality:
Product CL DPC 5351 CL DPC 5414 CL DPC 5692 CL DPC 5718 Firmness Sliceability Grating Melting Spreading Prevents Fat Migration Prevents Syneresis

Scale from 1 to 5, whjere 5 is the maximum positive value corresponding to the property of interest.

Sensory Properties
Visual Aspect Product Homogeneous Aspect Brightness Smooth after spread Firmness Profile in Palate Long Creaminess permanence in Palate

Clean Flavor

CL DPC 5351 CL DPC 5414 CL DPC 5692 CL DPC 5718

Scale from 1 to 5, where 5 is the maximum positive value corresponding to the property of interest.

Application Bulletin n 177 Dairy Products: Processed Cheese Procedure Individually Wrapped Cheese Slices IWS Ingredients Young Cheddar Cheese (2 months old) Matured Cheddar Cheese (6 to 8 mounts old) Powdered Skimmed Milk Sweet milk whey Butter Sodium Caseinate Tri-sodium citrate CarraTMLact DPC Tri-calcium phosphate Water Total % 25.00 6.00 6.00 4.00 4.00 3.00 3.00 1.50 0.40 47.10 100.00
Add cheese and all powdered ingredients Add butter and melt it down Begin Heating Place water in Stephan or Ross Equipment Cut Cheddar Cheese into small cubes

Nutritional Information Protein Fat Carbohydrates Total Solids Moisture 13.11 13.34 9.42 47.64 52.37

Programam the equipment to reach 85C with speed of 1200 rpm in 8 minutes

When the equipment stops, open and check that all ingredients aare well integrated. A homogeneous and creamy dough must be observed.

Send to former-filler and shepe individual slices.

Performance of CarraTMLact DPC

Cool to 5C in cooling tunnel
350 300

Break Force g/cm2

Pack the desired number of units in carton or cellophane.

250 200 150 100 50 0 CL DPC 5351 CL DPC 5414 CL DPC 5692 CL DPC 5718

Keep under refrigeration

Texture Analyser. Stable Microsystems TAXT2 Temperature: 20C

Application Bulletin n 177 Dairy Products: Processed Cheese Procedure

Bar Processed Cheese Ingredients Mantecoso Cheese Acid Cheese Powdered sweet whey Carra TMLact DPC Melting Salts Ksomel 3392 Butter Water Total % 60.00 7.00 5.00 1.30 1.00 5.00 20.70 100.00
Blend CarraTMLact DPC and melting salts Heatr to 45 50C with agitation, low speed, only to melt butter down. Place water and butter in the equipment

Add the previous blend to water and butter and integrate with agitation at low speed in a few seconds

Nutritional Information Protein Fat Carbohydrates Total Solids Moisture 20.81 23.29 3.24 48.04 51.96
Add acid casein and powdered sweet whey. Stir 3 minutes

Add cheese, previously cut in small cubes. Increase aagitation speed to l 1200 rpm, while heating to melt and integrate all ingredients. Keep at 85C during this stage.

Performance of CarraTMLact DPC

Rise the temperature to 85-90C. Reduce the agitation speed to 700 rpm and stir 2 minutes more. At this moment an increase of cheese mass viscosity is observed

7000

Break Force g/cm2

6000 5000 4000 3000 2000 1000 0 CL DPC 5351 CL DPC 5414 CL DPC 5692 CL DPC 5718

Send to filling equipment

Fill the molds and cool to 5C

Products

Keep at least 24 hours in the mold at 5|C to develop firmness.

Texture Analyser. Stable Microsystems TAXT2 Temperature: 20C For any question, do not hesitate to contact us. Our Sales Representants will gladly help you

Certifications: ISO, Kosher, Halal. Technical assistance supported on high tech equipment Application Lab and Pilot Plant Information and recommendations provided in this document are based on our knowledge and they are provided in good faith which does not exclude user to comply with local regulations in his country and run the needed tests that guarantee functionality of the product. GELYMAR Avenida Santa Mara 2050 Providencia. Santiago Chile. Tel.: (56 2) 478 8080 Fax (56 2 ) 232 1544

Visit our website : www.gelymar.com