Spreadable processed cheese

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Ingredient	Amount	% as is
Water		40.30
Unsalted butter		36.20
Young cheddar cheese		10.40
Skimmed milk powder		5.50
N-CREAMER™ 180 Maltodextrin		2.00
TEXFLO 3630 Starch		2.00
Rennet casein (90 mesh)		1.70
Milk protein concentrate (70% Protein)		1.10
Emulsifying salt		0.70
Potassium sorbate		0.10
Lactic acid (90% concentration)		Adjust to pH 5.6
	TOTAL	100

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

Dissolve emulsifying salt and potassium sorbate to water provided.
Disperse the rennet casein and skimmed milk powder into the solution, mix at 300rpm and heat up to 50˚C and hold for 5 minutes.
Add cheese, butter and remaining ingredients (except lactic acid) and mix at 900rpm for 2 minutes.
Continue to mix at 900rpm, heat up to 86˚C and hold for 2 minutes.
Slowly add acid to adjust pH to 5.6 -5.8 and continue to mix at 900rpm for 30 seconds.
Hot fill into containers and cool to 4˚C.

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