Analogue cheese

GS recipe library

Application Recipe

Analogue cream cheese (in %):

Water 63.4
Liquid oil 11.0
Hardened fat (MP approx. 40-42°C) 11.0
Skimmed milk powder 7.0
Emulsifier and stabiliser 3.1
Modified starch 2.5
Na-caseinate 1.5
Salt 0.5

Analogue Mozzarella cheese for pizza (in %):

Analogue cheese, cheese substitute and immitation Water 47.5
cheese are synonyms for diverse types of cheese Vegetable fat (MP approx. 40°C) 30.0
materials all using vegetable oil or fat instead of Rennet casein 17.0
butterfat - as well as casein or caseinate. The products Hamulsion ® NSN 1) 3.5
are tailor-made for industrial cooking, catering and Cheese flavour 1.0
institutional applications. The production method can be Salt 1.0
viewed as a recombination of a cheese matrix, but also 1) Reference: www.gchahn.com (Hahn & Co., Lübeck, Germany)
conventional cheese making processes using vegetable
oil are emerging. Typical pH of analogue cheese is 4.5 - 6.0

Characteristics
The texture and the flavour profile of analogue cheese
are determined by the selected types of protein, oil,
starch, hydrocolloid, emulsifiers and emulsifying salts.
The advantages of analogue cheese are:
• Extended shelf life
• Ability to tailor shredding, cutting, slicing and
meltability for cooking
Processing
• Mix dry ingredients with water in preparation tank
• Add melted fat into the tank at 50°C
• Adjust pH to 4.5 for cream cheese and to 6.0
for analogue pizza cheese with lactic or citric acid
and add salt
• Pasteurise in Consistator® and hold at 85°C

• Cost-effectiveness • Only for analogue cream cheese homogenise

• Healthy and trendy due to minimal cholesterol at 200 bar
and saturated fats • Hot or cold packing
The texture of analogue cream cheese is determined
by the swelling of the starch as well as the
homogenisation pressure.
The desired texture of pizza cheese depends on
protein gelatinisation as well as emulsification by
the melting salt. It is found by the correct balance
between temperature, heating time and mixing
shear.
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 Analogue cheese
GS recipe library

Process flow chart

Water TIC
500

Oil

SIC SIC
Fat Man. M1 600
Man. M1 600
ingredients ingredients

M1

R1 R1

Mix tank Mix tank

WT WT
200 200
sic
600 M1

TIC
500

Cold filling

R
1 Consistator (pasteurisation)
2 Holding cell
3
3 Homogeniser M1

R
4 Consistator (cooling)
PI
401
sic
M1 600

4
Hot filling

Benefits
The Consistator ® heat exchanger offers the following The Consistator® offers the following benefits compared
benefits compared to batch processes: to alternative heat exchangers:

• Superior control of texture parameters during • Excellent regulation options

heating and cooling • Optimal scraping, mixing and shear based on
• Uniform product quality and no batch variations choices for rotor diameter, scraper systems and
• Quality control savings based on accuracy of speed
flow, temperature, speed and traceability of the • High flexibility for different types of products,
control system capacities and process parameters
• Labour savings due to automation of process • Easy maintenance and service
and CIP
• Exclusion of air to minimise oxidation
• Ability to inject nitrogen for shelf life, calorie
reduction or texture improvements
• Preservation of authentic taste based on a
closed system
• Efficient heat transmission based on thin wall
material
• Space saving equipment and frame designs
• Simple design facilitating CIP
• Entirely hygienic process

Please contact GS for further information.

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