Pizza-style cheeses can be made by combining the company’s stabilising system Stabisol PCFL and Satbiprot LK Speed. Stabisol PCFL is a mixture of specially modified starches, emulsifying salts and proteins, says Hydrosol.
After mixing the two ingredients in water, adding vegetable fats and seasonings and heating to 85°C at a low speed, the mixture can then be piped into moulds and cooled.
“After three to four days in cold storage, the resulting analogue pizza cheese can be shaved or sliced,” says Hydrosol.
Save time and money
“This shorter production process lets manufacturers save time and money; the only thing required for production is a double-walled process cooker and a filling line.”
A simplified and low-cost procedure to produce feta has also been developed by the company, which results in a high-quality final product, claims Hydrosol.
The new Stabisol FET system produces a product with a creamy consistency and without homogenisation, it adds.
Functional milk protein
“Manufacturers need only mix a functional milk protein, vegetable fat and water with the system, and heat the mixture in a double-walled process cooker.”
Instead of using a bacteria culture to start the cheese, the process uses a glucono delta-lactone acidifier.
The method can also achieve various consistencies by modifying the amount of Stabisol FET in the mixture.