END PRODUCTS and APPLICATIONS
Promilk ingredients are suitable for all cheese-making applications, whether traditional or mechanised technologies:
Soft Cheeses: Camembert and Cheese Specialities
Fresh Cheeses : Cottage Cheese, Ricotta, Burgos, Labneh, cheese spreads.
Hard & Semi-Hard Cheeses: Cheddar, Edam, Emmental, Feta, etc...
Pulled Curd Cheeses: mozzarella, provolone and similar cheeses
Processed Cheese and Cheese Analog: block, grated, sliced and spreads
Blue cheeses: Roquefort type, Bleu d’Auvergne, Gorgonzola, etc...
RESOURCES SUITED TO THE DEVELOPMENT OF YOUR PROJECTS
Our pilot plant, in association with technical institutes equipped with a comprehensive range of technical equipment for the production of cheese, tests and guarantees the sensory and functional properties of our ingredients in your cheeses.
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Functional dairy ingredients for:
CHEESE INDUSTRY
Cheese makers use Promilk ingredients in the following cases:
- Protein standardisation (see diagram above)
- Protein enrichment (see diagram above)
- Manufacture of fresh cheese without whey separation
- Part or complete replacement of the non fat cheese solids in the manufacture of processed cheese.
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Promilk range
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The Promilk range for cheese making is composed of Milk Protein Concentrates and Milk Protein Isolates. Those native proteins are manufactured by membrane technologies applied to skimmed milk. They are rich in functional proteins, from 60% to 87% on dry matter. INGREDIA also proposes native soluble milk proteins.
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Properties of Promilk ingredients
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• Standardisation and enrichment
To standardise or enrich cheese milks in protein, INGREDIA designed Promilk 852 B, a Milk Protein enriched in native micellar casein, which guarantees enhanced performance by:
- Increasing curd yield,
- Increasing productivity,
- Improving the regularity of cheese in terms of quality and weight,
- Preserving a milky taste,
- Reducing whey production, particularly in non draining manufacturing processes,
- Reducing the coagulation time,
Its great hydration capacity enables to enrich from
3 grams
to
10 grams
per litre of milk, and even more in some countries.
• Fresh cheese without whey separation
INGREDIA developed a complete expertise of the fresh cheese without whey separation technology (cream cheese, feta…), including process and recipe. In that process, proteins and fat are mixed to water or milk in order to reach the fat, protein and dry matter of cheese as soon as the beginning of the processing. This mix is then fermented by specific live cultures, to make the fresh cheese. The main advantages of this technology are:
- no whey production and thus no treatment,
- 100% yield (no by-product),
- constant quality all over the year (milk composition remains stable),
- reduced recipe costs and investment for this technology (40% cheaper).
Promilk 852 A1 is a Milk Protein Isolate specifically adapted to this technology thanks to its mineral ratio and its very good hydration capacity.
• Processed cheese and cheese analog
 Another application of Promilk ingredients is processed cheese and cheese analog production. Promilk ingredients can replace partly or totally cheese or casein / caseinates.
They lead to the following benefits:
 - Process simplification (no cheese cutting)
- Cost-saving substitute of cheese or other proteins
- Preservation of a milky taste when used at high level, unlike other denatured proteins
- Development of specific textures (spreadable, easy to cut, melting, stringy…)
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Download Promilk range properties PDF File
File size : 103 Ko
< Download >
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