1、CHEESESPREADABLEQUALITYINGREDIENTS,PROCESS&TECHNOLOGY2 General CONTENTS Introduction.3 Who is this white paper for?.3 A fresh look at spreadable cheese.3 Research collaboration.3 What is a spreadable cheese?.4 Cream cheese.4 Spreadable processed cheese.4 Special variants,from low-fat to high protein

2、 to vegan.5 Quality characteristics.6 Consumer expectations,preferences and trends.6 Desirable structures and networks.6 Cream cheese network.7 Processed cheese network.8 Measuring quality during processing.9 Firmness and stickiness.9 Coarseness graininess,grittiness and sandiness.9 Syneresis/whey s

3、eparation.9 A classic cream cheese process.11 A classic processed cheese process.12 A recombined process for spreadable cheese.13 Key enablers of successful processing.14 Mixing in a high-shear mixer.14 Final heating in a coiled heat exchanger.15 Ambient products in sight.17 Increased protein functi

4、onality.17 Tetra Pak-your partner in processing.18 References.19 3 General INTRODUCTION Who is this white paper for?Spreadable cheeses such as cream cheese and processed cheese are now made around the world,and their variety is increasing.This white paper is aimed at all dairy operators large and sm

5、all who are interested in starting spreadable cheese production,or who are considering expanding their current range of spreadable cheese products.Because of the broad range of topics covered,the knowledge we lay out here is of interest not just to dairy production managers and R&D specialists,but a

6、lso to business developers and marketing managers.As a measure of its prominence,spreadable cheese has a market of around 2.2 billion kilos annually,with a compound annual growth rate(CAGR)between 2017 and 2019 of 2.7%.A fresh look at spreadable cheese Well be examining three basic types of spreadab