Hydrosol: Cost-Efficient Stabilizing Systems Offer Benefits in Cheese Preparations
21 Jun 2017 --- For many, cheese is a challenge to make, economically and in terms of production techniques. The long curing times of hard and sliced cheeses are a cost factor, and in hot regions volumes are limited by the low availability of fresh milk. With Hydrosol’s new stabilizing and texturing systems, dairies, deli food companies, snack and cheese manufacturers can make alternatives to cheese simply and cost-effectively.
Preventing Food Waste by Using Cheese Cuttings
According to a study by WWF Germany, worldwide 30 to 40 percent of food is lost along the value addition chain, including during industrial production. For example, cutting causes losses in cheese production. With Hydrosol’s new functional systems, these cuttings can be turned into trendy new cheese preparations. The texture can be adjusted precisely for the application, whether bread spread, dip, creamy sauce, snack filling or ready meal. Production is uncomplicated and requires only a double-walled process cooker and a filling line. This lets manufacturers address current food trends, reduce their costs, while at the same time contributing to sustainable food production by making use of secondary materials.
Another plus point is that with the ingredient combinations in the Stabisol PC series it is possible to skip the curing process otherwise needed for hard and sliced cheeses. Dairies can use these functional systems to make individual cheese preparations from curd and quark. The simplified production process also contributes to higher profitability.
Customer-Specific Solutions for Hot Regions 
In countries with low production of fresh milk, these stabilizing and texturing systems make it possible to bring attractive products to market without requiring fresh milk or fresh cheese. They are typically more economical than cheese, since they can be made with vegetable fat to some extent. Yet they deliver convincing product quality. On pizza, the recombined alternative product is appropriately stringy and enables individual flavor and color adjustment. For spreadable products, selected Hydrosol systems let manufacturers set the desired texture from liquid to gelling. Snacks with alternative fillings are highly stable in frying and baking. They form readily and are freeze-thaw stable.
