The imitation cheese contains a low amount of milk proteins and it requires no maturation time, which makes it a very cost-effective alternative. This product can easily be produced everywhere – even in areas without long-standing dairy traditions or easy access to milk or milk proteins.
Use CheeseMaker specialty starches in combination with vegetable fat and only a low amount of rennet casein to make a recombined alternative that is easy to produce, does not require any maturation time and is cost-effective. There is no need to have access to fresh milk, to handle a perishable product like milk or to deal with a byproduct like whey. The production of natural hard cheese is demanding in terms of labor as well as time. Traditionally, 12-16 liters of raw milk are necessary to process a parmesan cheese and it needs to mature at least for one year under constant surveillance by experienced cheese makers.
Two new solutions in the CheeseMaker range express different functionality and texture in imitation hard cheese. CheeseMaker BL310 gives a crumbly and dry texture and is an excellent alternative for use on pasta dishes and whenever the cheese must be distributed evenly over a dish. Its irregular shaped shreds mimic natural cheese.
CheeseMaker BL320 gives longer and more elastic and uniform shreds and is a good choice for salads and soups in which the shreds should stay visible and not crumble into the dish or lose its texture.
The challenge that was faced in the development of this concept is the high dry matter content. CheeseMaker BL310 and BL320 can be used in a dosage of up to 30% and in products with a dry matter of more than 60%. This high level of dry matter would not be possible using rennet casein or traditional starches. The new CheeseMaker products provide an innovative solution that is easy during processing, time saving and cost-effective. This makes this kind of cheese affordable for the cost-oriented consumer around the World.
