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Bake-stable processed block cheese

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Bake-stable processed block cheese

Ingredion Ingredients Used: NATIONAL M1 - 10520302 PRECISA 630 S - 05080800

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Formulation Instructions

Formula

-

Ingredient Amount % as is
Water 32.97
Young cheddar cheese 28.30
Shortening 15.00
Lyckeby CheeseApp 60 Starch 11.50
NATIONAL M1 Maltodextrin 3.00
PRECISA™ 630 S Starch 2.00
Milk protein concentrate (MPC) 70 2.00
Rennet casein (90 mesh) 2.00
Sodium chloride 1.00
Disodium phosphate dihydrate (DSP) 0.60
Sugar 0.40
Trisodium citrate (TSC) 0.36
Cheese powder 0.30
Lactic acid (90% concentration) 0.30
Sodium hexametaphosphate (SHMP) 0.24
Potassium sorbate 0.04
TOTAL 100

Preparation

Processing conditions: Direct steam injection kettle, blunt blade, vacuum setting 750mbar.

  1. Add all ingredients except lactic acid and mix at 1200rpm for 2 minutes with no heating.
  2. Heat mixture to 86˚C and mix at 1200rpm. Hold for 2 minutes.
  3. Add lactic acid to adjust pH to be between 5.5 to 5.8. Continue mixing at 1200rpm for 30 seconds.
  4. Hot fill into containers and keep chilled at 4˚C.

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NATIONAL M1 - 10520302

Product availability differs by market. Please reach out to Ingredion to find out what’s available in your country.

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PRECISA 630 S - 05080800

Product Type: Texturiser solutions: Modified starches

Product availability differs by market. Please reach out to Ingredion to find out what’s available in your country.

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