Arla Foods Ingredients Introduces Natural Solution for Bake-stable Cream Cheese
Arla Foods Ingredients has developed the solution to work with its optimised cream cheese process, which enables a dramatic reduction in the standard 20-hour production time to just 20 minutes.
7/8/2011 --- Clean label demands have driven a new development in cream cheese. Manufacturers can now achieve excellent bake stability with a natural milk protein from Arla Foods Ingredients.
A new addition to the Nutrilac range, the tailored protein is an ideal alternative to the gums and starches typically used to secure an optimum baking performance when cream cheese is used in cheesecakes, stuffed fillings and other products for the ready meal market.
Optimised processing
Arla Foods Ingredients has developed the solution to work with its optimised cream cheese process, which enables a dramatic reduction in the standard 20-hour production time to just 20 minutes.
“We have received requests from a number of markets, where retailers focus increasingly on food products with cleaner labels,” says Claus Andersen, cheese application group manager.
“Our milk protein is a closer-to-nature ingredient for addition along with cream, butter or vegetable oils for fast cream cheese production using only a batch cooker and homogeniser.”
Adaptable water-binding
Like traditional stabilisers, the Nutrilac solution provides the key water-binding functionality that bake-stable cream cheese requires. This includes the ability to tolerate temperatures in excess of 100°C without bubbling and turning runny.
“The final cream cheese is creamy and tasty. Due to its easy adjustability, our protein can ensure a product that matches regional preferences, for instance for cheesecake fillings, pastry stuffings and ready meal sauces,” Andersen states.
