Cheese is a mouth-watering food across the globe. Countries, cuisines and master chefs vouch for cheese as a savior in many a yummy dishes across the globe. No spread through the day is complete without cheese - not even a glass of wine! Since ages, creation of that perfect cheese needs expertise and the right ingredients.
Processed cheese is produced from natural cheese along with other dairy ingredients, emulsifiers, salt, food color and water. While producing processed cheese, phosphate salts play a vital role during emulsifying and cooking process. These functional ingredients provide a range of benefits when used in cheese processing
The pH value of the processed cheese determines the consistency of the processed cheese. The pH value of processed cheese varies from 5.4 to 6.1 and can be controlled with the use of phosphate blends to achieve the desired value depending on the application.
Emulsification is an important process for controlling the firmness of the cheese. Phosphate blends when used in cheese processing act as emulsifying agent to stabilize the milk proteins. Depending on the application, different phosphate blends with varying creaming strengths can be used to control the texture and firmness of the cheese.
Phosphates have an excellent ion exchange capability that improves the emulsifying properties and solubility of the milk proteins in water. The ion exchange leads to a consistent cheese which has excellent spreadability and longer shelf life.
Corino is specially curated for blocked cheese, spreadable processed cheese, cheese for sandwich and burger and pizza and cheese analog.
