Dairy Ingredients for Food Processing

Table 18.12. Formulation of cheese and dairy sauces.

Ingredient Cheddar

cheese sauce *

Low - cost

cheese sauce * *

Low - solids

cheese sauce * * *

Creamy cheese

sauce * * * *

Grated cheddar cheese 11.8 5.0 — —

Monterrey cheese — — 12.9 —

Enzyme modifi ed cheese fl avor 0.6 — 1.3 —

Disodium phosphate 0.5 3.5 0.7 —

Modifi ed waxy maize starch 6.0 — 5.6 2.0

Waxy starch, unmodifi ed — — 1.4 —

Locust bean and guar gum 0.3 — — —

Fillers and gums — 8.8 — —

Carrageenan 0.06 — — —

Lactic acid 0.05 0.33 — —

Dairy solids (NFDM) — 10.0 — —

Whey protein concentrate 34 0.2 — — —

Vegetable oil/fat 5.5 18.0 7.4 —

Maltodextrins (5 DE) — — 5.3 —

Monosodium glutamate — — 0.35 —

Sodium citrate — — 0.3 —

Citric acid — — 0.05 —

Acetic acid — — 0.05 —

Sodium hexametaphosphate — — 0.1 —

Emulsifi er, monoglyceride — 0.3 0.1 —

Onion powder 0.3 — — —

Garlic powder 0.03 — — —

Spices and seasoning 0.2 — 0.03 —

Flavor and spices — 6.41 — —

Yellow coloring 0.03 0.27 0.25 —

Sodium chloride 0.8 1.0 1.3 0.7

Water 74.0 36.2 — 81.7

Condensate 10.0 —

Olive oil — — — 8.0

Xanthan gum — — — 0.4

Egg yolk — — 1.0

Cheese blend (mascarpone,

low - lactose parmesan, pecorino)

— — — 5.0

Cream, 40% fat — — — 6.0

Polyphosphate — — — 0.2

Sorbic acid — 0.1 — —

Cultured dextrose (preservative) — 0.5 — —

Nisin — 0.05 — —

Adapted from Spanier (1986) , Caro, Motala and Wagner (2008) , Duval, Kruhmar and Ratcliff (1994) , Gamay et al.
(2009)

• Mix starch, carrageenan, guar, and locust bean gum to form slurry and cook to 76.7 ° C to 98.9 ° C (170 ° F to 210 ° F)
  to form a paste. In another vessel, mix cheese, lactic acid, cheese fl avor, salt, dairy protein, phosphate, and remaining
  ingredients, heat to 60 ° C to 79.4 ° C (140 ° F to 175 ° F) and homogenize. Blend the gum paste and package in containers
  and retort for sterilizing the sauce.


• 
  
  
  
  • Cheese solids, cheese fl avor, and all other ingredients are mixed in a steam cooker and blended with the oil/fat by
    heating/steaming and pasteurized at 71.1 ° C (160 ° F). The sauce is homogenized and hot fi lled into polyethylene fl exible
    pouches lined with aluminum foil laminates, plastic, ceramic, or glass containers. The sauce is shelf stable for a year
    and no sterilization treatment is necessary.
  
  
  
  


• 
  
  
  
  • 
    
    
    
    • The salts, including phosphates, are added to water in a jacketed vessel and heated to 71.1 ° C to 93.3 ° C (160 ° F to
      200 ° F) under agitation. Cheeses are shredded and blended. The emulsifi er and fat/oil are added, followed by the
      starches, maltodextrins, and all other ingredients. The mixture is homogenized at 76.7 ° C (170 ° F) and 1,700 psi (fi rst
      stage) and 500 psi (second stage). The sauce is packaged hot in glass jars and retorted at 121.1 ° C to 137.8 ° C (250 ° F
      to 280 ° F) for 30 to 45 minutes. The rotation is 10 to 20 rpm. The sterilized sauce may contain vegetables and other
      foods.
    
    
    
    
  
  
  
  


• 
  
  
  
  • 
    
    
    
    • 
      
      
      
      • Prepared by mixing all of the ingredients except the cheese and cream, homogenizing the mix, adding the grated
        cheese and cream, blending and packaging in glass jars at room temperature, and subjecting to rotary sterilization.
      
      
      
      
    
    
    
    
  
  
  
  

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