2020-03-30
White paper: Spreadable cheese quality – ingredients, process & technology
We take great pride in being in the forefront of food technology science. For this white paper on spreadable cheese we have had a fruitful collaboration with NIZO; widely acknowledged as a leading contract research organization supporting dairy, food and health companies with the development of new applications and accelerating innovation.
The white paper is aimed at all dairy operators who are interested in starting spreadable cheese production, or who are considering expanding their current range of spreadable cheese products.
We’re examining three basic types of spreadable cheeses:
- Classic cream cheese – made by fermenting or acidifying fresh cream and milk, and achieving a thicker, paste like, consistency.
- Classic processed cheese – made by melting cheese blocks or cheese remnants and adding emulsifying salts. These are more savoury and saltier, and have a higher pH.
- Recombined cheese – both cream and processed – made with a high proportion of powdered ingredients.
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%.
White paper
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Please note: Downloadable asset in English
