Arla Foods Ingredients will launch one of the world’s fastest cream cheese manufacturing processes at Food Ingredients South America (São Paulo, Brazil, 21-23 August 2018).
Traditionally, cream cheese-making is a complex procedure that can take up to 20 hours and generates significant amounts of acid whey meaning it is inefficient, expensive and occupies valuable space on the production line.
But thanks to a new whey protein ingredient solution from Arla Foods Ingredients Nutrilac® CH-7694 – dairies can now reduce the cream cheese manufacturing process to just 30 minutes while increasing yield at the same time.
Developed in Arla Foods Ingredients’ application centre in Buenos Aires, Argentina, Nutrilac® CH-7694 creates a cream cheese that delivers excellent flavour and texture.
It is easy to handle and highly versatile, which makes it suitable for further processing into products such as cheesecakes and sushi.
The key to the speedy production process is the elimination of the fermentation and separation processes. Not only does this dramatically reduce manufacturing times, but it also eradicates acid whey production and requires less investment in machinery.
In tests 7.5% protein drinking yoghurt made with Nutrilac® YO-5088 was found to have a significantly more desirable level of viscosity than a similar product made with a standard milk protein concentrate.
It also retained this pleasant, drinkable texture for much longer. The results show that Nutrilac® YO-5088 is ideal for creating on-the-go drinking yoghurts that offer great taste and high levels of satiety to today’s busy and health-conscious consumers.
Also set to be unveiled at Fi South America is Nutrilac® YO-4575, a low-pH, heat-stable protein ingredient for creating delicious, fresh-tasting, healthy long-life yoghurts for children’s snacking occasions and lunchboxes.
Sensory evaluation has demonstrated that yoghurt made with the new ingredient scores highly on mouthfeel, delivering a pleasant and soft texture with zero dryness or sedimentation.
Tests have also shown that long-life yoghurt made with Nutrilac® YO-4575 will not develop syneresis even after six months storage at 30°C.