Recipe Library

Cheese Products

Analogue cheese
Application
Analogue cheese, cheese substitute and immitation cheese
are synonyms for diverse types of cheese materials all
using vegetable oil or fat instead of butterfat - as well as
casein or caseinate. The products are tailor-made for
industrial cooking, catering and institutional applications.
The production method can be viewed as a recombination
of a cheese matrix, but also conventional cheese making
processes using vegetable oil are emerging.
Recipe
Analogue cream cheese in %
Water

63.4

Liquid oil

11.0

Hardened fat (mp approx. 40-42C)

11.0

Skimmed milk powder

7.0

Emulsifier and stabiliser

3.1

Modified starch

2.5

Na-caseinate

1.5

Salt

0.5

Analogue Mozzarella cheese for pizza in %

Water

47.5

Vegetable fat (mp approx. 40C)

30.0

Rennet casein

17.0

Hamulsion NSN1)

3.5

Cheese flavour

1.0

Salt

1.0

1) Reference: www.gchahn.com (Hahn & Co., Lbeck,

Germany)

pH
Typical pH of analogue cheese

Page 1 of 2

4.5-6.0

Characteristics
The texture and the flavour profile of analogue cheese are
determined by the selected types of protein, oil, starch,
hydrocolloid, emulsifiers and emulsifying salts.
The advantages of analogue cheese are:
Extended shelf life
Ability to tailor shredding, cutting, slicing and meltability
for cooking
Cost-effectiveness
Healthy and trendy due to minimal cholesterol and
saturated fats
Processing
Mix dry ingredients with water in preparation tank
Add melted fat into the tank at 50C
Adjust pH to 4.5 for cream cheese and to 6.0 for analogue
pizza cheese with lactic or citric acid and add salt
Pasteurise in Consistator and hold at 85C
Only for analogue cream cheese homogenise at 200 bar
Hot or cold packing
The texture of analogue cream cheese is determined by
the swelling of the starch as well as the homogenisation
pressure.
The desired texture of pizza cheese depends on protein
gelatinisation as well as emulsification by the melting salt. It is
found by the correct balance between temperature, heating
time and mixing shear.

Benefits
The Consistator heat exchanger offers the following benefits
compared to batch processes:
Superior control of texture parameters during heating and
cooling
Uniform product quality and no batch variations
Quality control savings based on accuracy of flow,
temperature, speed and traceability of the control system
Labour savings due to automation of process and CIP
Exclusion of air to minimise oxidation
Ability to inject nitrogen for shelf life, calorie reduction or
texture improvements
Preservation of authentic taste based on a closed system
Efficient heat transmission based on thin wall material
Space saving equipment and frame designs
Simple design facilitating CIP
Entirely hygienic process

The Consistator offers the following benefits compared to

alternative heat exchangers:
Excellent regulation options
Optimal scraping, mixing and shear based on choices for
rotor diameter, scraper systems and speed
High flexibility for different types of products, capacities
and process parameters
Easy maintenance and service

SPX Flow Technology

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Design features, materials of construction and dimensional data, as described in this bulletin, are provided for your information
only and should not be relied upon unless confirmed in writing.

Issued: 09/2010_A4_GB

Copyright 2010 SPX Corporation