化學(xué)配方數(shù)據(jù)庫(kù)
| 配方類型： |
BEVERAGES AND FOODS |
| 配方說(shuō)明： |
Cheese Spread/Sauce |
| 配方組成： |
Skim Milk (1/2% fat)/49.9
RT-50-S (50% protein)/8.4
Annatto/to suit
Lactarin XP 3074/0.6
Sodium Chloride/1.0
Cheddar Cheese/40.0 |
| 配制方法： |
Dry blend Lactarin XP 3074 carrageenan, salt and 2% of the 8.4% whey protein. Add remaining whey protein to skim milk in jacketed kettle with agitation. When using an open kettle, add 5% additional water for evaporation. Add dry ingredients with agitation. Heat while agitating to 85 C. In a separate vessel, with agitation, melt cheddar cheese to 85 C.
Add melted cheese to contents of first kettle while maintaining agitation and 85 C temperature. Add color and flavor. Mix until uniform. Fill and cool.
Note: A Stephan Cooker, which eliminates the need for a two-kettle system, is desirable. Otherwide, a two-vessel system is necessary. |
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