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Description
Processed cheese is growing strong, driven by convenience and technology. Invented 100 years ago in Switzerland by Gerber, it was produced for first time at industrial scale in 1947 in North America by James L. Kraft. It immediately became a hit because people look for healthy meals that are easy to eat in response to a tight work schedule and the lack of time.
In the beginning there was only one type of processed cheese: The bar that has to be made only with cheese and sold in shrinkwrapped large blocks to be sliced in local groceries, but today, due to local preferences and the opening of the legal frame there is huge variety of processed cheeses: * Pasteurized process cheese - contains 100% cheese * Pasteurized process cheese food - contains at least 51% cheese. * Pasteurized process cheese product contains less than 51% cheese
We can find them in different formats:
Processed Slices: Made from a base of plain natural cheese that is pasteurized to prevent further ripening and thus extending shelf life. Generally they are mild in flavor and smooth in texture. This category is limited to processed cheese slices, and excludes any packs of sliced cheddar or gouda. Cheese Spreads: Generally packaged in glass or plastic jars, they are produced with the same method of processed cheeses, except that during pasteurization step the addition of water is permitted. This results in cheeses with spreading quality. Processed Portions that are small individually wrapped segments processed cheese.
Procedure Imitation Cheedar Cheese Ingredients Cheddar Cheese Butter Acid Casein Sweet whey powder Disodium phosphate Sodium citrate CL DPC 5414/DPC 5351/ DPC 5692 Lecithin Water Total % 50.00 8.00 6.00 5.00 2.00 1.00 0.70 0.10 27.20 100.00
Add butter and let it melt Start heating Put water in the Stephan or Ross Equipment Cut Cheddar Cheese in small cubes
Nutrition Information
Set the equipment to reach 85C with speed of 1200 rpm in 8 minutes.
When the equipment stops, open it and review the integration of all ingredients. A smooth and creamy mass should be observed
Fill the molds. A bar mold would be adequate for this kind of cheese
Cool to 25C
If you have questions, please dont hesitate to contact us. Our sales representatives happily will 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
3500 3000
Cohesion g/cm2
2500 2000 1500 1000 500 0 CL DPC 5414 CL DPC 5351 CL DPC 5692
Hardness
It is the measure of how resistant is a solid to change its shape when force is applied. Hardness is a complex parameter dependent on ductility, elasticity, stiffness, plasticity, strain, strength, viscoelasticity, and viscosity.
350 300
250 200 150 100 50 0 CL DPC 5414 CL DPC 5351 CL DPC 5692
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