Cheese Analogue
Cheese Analogue is a tasty alternative to real cheese. It is an excellent choice for companies that are looking for the taste of cheese in a different form, but with unique properties. By adding it to your offer, you will meet the expectations of customers who prefer products of plant origin.
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Technical aspects
Cheese Analogue is yellow in color and has the typical aroma of milk, without foreign odors. It is produced by replacing the milk fat partially or completely with vegetable fat.
Cheese Analogue products are characterized by high fat and protein content and low lactose content. Thanks to their textural and utilitarian properties, and especially their good melting behavior, they are often used in the production of bakery products.
Cheese Analogue products supplied by Foodcom S.A. are characterized by good elasticity, uniform melting and stretching, and are also suitable for grating and slicing.
Foodcom S.A. offers many functional solutions:
- Addition of rennet casein – improves grinding properties while maintaining good strength.
- Addition of whey permeate/sweet whey powder – to reduce costs and achieve a nice color and taste.
- Addition of skim milk powder – to obtain a mild milky taste while maintaining a good texture.
| Physical and chemical characteristics | Value |
|---|---|
| Fat content | 24% |
| Protein content | 23 g |
| pH | 5.0 – 5.5 |
| Water content | 46% |
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Storage period
The storage period of Cheese Analogue is about 3, 6, or 12 months. The product should be stored in a dry, cool environment at a temperature of max. 7°C.
Packaging
Foodcom S.A. supplies its Business Partners with Cheese Analogue in 3 or 15 kg blocks. Foodcom S.A. can also supply the product in 1 kg blocks or shredded and packaged in 1 or 2 kg bags.
Application
The Cheese Analogue is widely used for the preparation of various ready meals due to its functional properties and especially its good melting behavior. In addition, it is used as a substitute for pizza cheese due to its similarity to Mozzarella. It can also be used in the manufacture of cheese products where a lower fat and salt content is desired.
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