Faq

Below, you'll find answers to the frequently asked questions about cheese, we get.


Question:

Are Cheese Powders a naturel ingredient?

Answer:
Cheese Powder is technically finely chopped cheese without water. Most Lactosan Cheese Powders consist of 95% cheese and up to 5% melting salt. We also have Lactosan Green Food Line, where the products are produced without emulsifying salt and therefore, they consist of 100% cheese.

However, it is not always only the ingredients in the product that determine if something is natural, but also the manufacturing process. There is no EU legislation within this area, so whether Cheese Powder can be declared as a natural ingredient or not depends on the specific requirements in the country where the end product is launched.
Question:

Are Cheese Powders hygroscopic?

Answer:
All powders which have lower water content than the surrounding air, will absorb water. Cheese Powder is, however, not as critic as other powders (like sugar, salt ect.). If your product is highly water soluble, your product will also be highly hygroscopic. 
Question:

Are there any other ingredients in Cheese Powder, than cheese?

Answer:

Usually, emulsifying salt is added, which will help the cheese melt and emulsify before dried into a powder. Most of Lactosan Cheese Powders will contain approx. 95% cheese and up to 5% emulsifying salt. Lactosan has also products with less cheese content, but with minimum 50% cheese. These products have added dairy ingredients, salt, flavouring, colour, ect.

Question:

Can Cheese Powder be declared as HALAL?

Answer:
A lot of Lactosan powders have Halal status. Lactosan has a wide range of HALAL / vegetarian Cheese Powders.
Question:

Can Cheese Powder emulsify?

Answer:
Cheese Powder is a decent emulsifyer due to the content of free fatty acids, proteins and peptides. However, it cannot fully replace emulsifyers in certain products like mayonnaise.         
Question:

Can you produce cheese from Cheese Powder?

Answer:
No, Cheese Powder is made from cheese and you cannot reverse the process. Cheese Powder is used in various processed cheese and imitation cheeses to give a natural, authentic cheese taste. 
Question:

Do you need a high level of expertise to use Lactosan Cheese Powders correctly?

Answer:
As a starting point, it is easy to use Cheese Powder in various applications as Cheese Powder is relatively easily soluble, easy to dose and is included in the natural food matrix.
Question:

Does Lactosan produce cheese?

Answer:
Lactosan buy cheeses from all parts of the world but do not produce cheese ourselves. We buy cheeses primarily from the EU, but also New Zealand and Australia. We use more than 200 different cheeses with different maturation degrees  in our production. It would not be physically possible to produce such a large variety of cheeses. In addition, many cheeses cannot be produced in Denmark (Parmesan, Feta, Gorgonzola etc.). Maturation in temperature-controlled warehouse is an important part of the quality assurance.
Question:

How long shelf life is given for Lactosan Cheese Powders?

Answer:
Most of Lactosan Cheese Powders have 18 months of shelf life when stored below 25° C. Storage above the recommended storage temperature may affect the shelf life of the powder and cause Maillard reaction (browning).
Question:

How much cheese is used to produce 1 kg of Cheese Powder

Answer:

It takes approx. 2 kg cheese, depending on dry matter in the specific cheese. Soft cheeses have a higher content of water than hard cheeses. 


As a rule, 10 l of milk will be used to produce 1 kg of cheese. Dry matter of the cheese varies from type to type but it is about 50% in general. 


At Lactosan, we remove the water from the cheese in the process of making it into a powder, which means we use about 2 kg cheese to produce 1 kg of Cheese Powder, or 20 l of milk to produce 1 kg of Cheese Powder.  

Question:

How to convert from fresh cheese to Cheese Powder?

Answer:
It depends on cheese type and dry matter. From a tasting point of view the conversion is often less than the calculation will tell you as Lactosan primarily uses cheeses with a high maturation degree.  
Question:

How to declare Cheese Powder?

Answer:

Legislation is often a national issue, and it can be different from country to country. The most general term used on the ingredient list is Cheese Powder. Additionally, the addition of Cheese Powder also allows to declare "Made with real cheese" and to declare specific cheeses, such as Cheddar, Emmental, Gouda, etc.).

In some countries one can also "calculate backwards" and declare the original amount of cheese before spray drying, so if 10% of Cheese Powder is added, and the cheese mix used for this powder had a dry matter of 50%, it is possible to declare "made with 20% cheese" and not just the 10% Cheese Powder added.

Our Green Food Line products without emulsifying salt can be declared as dried cheese.

Question:

Is matured cheese healthier than young cheese?

Answer:

A new study at the University of Copenhagen published in the July 2015 issue of The Journal of Nutrition, shows that matured Cheese is healthier than young Cheese. 


This is good news to all lovers of well-matured cheeses. It seems that a 24-month-ripened Cheddar is significantly healthier than a young Cheddar. And there is a good reason to believe that this also goes for other cheese types. During the study, 36 pigs were fed a diet rich in cheese with 4-month-ripened Cheddar, 14-month-ripened Cheddar or 24-month-ripened Cheddar to investigate how it affected their bodies. The pigs had a diet composed of an ordinary Danish diet apart from all fat deriving from cheese. 


Cheddar was chosen because it is one of the most popular cheeses in the world. The differences were telling. The pigs eating long-matured cheese had 30% lower insulin level in their blood. Insulin contributes to blood sugar regulation. Too high levels of blood sugar may cause the development of metabolic syndrome and later type 2 diabetes. The pigs had also a 34% lower level of free fatty acids in their blood. A high level of free fatty acids is stated at overweight and type 2 diabetes. 


The next step is to examine whether the intake of long-matured cheese has the same effect on human beings. The cheese researchers at the University of Copenhagen take an interest in the degree of ripeness because this is one of the hypotheses for why cheese in a number of tests has shown not to have the negative effects which you traditionally expect from saturated fat – eg bad cholesterol counts. Cheese – and yogurt too – differs from butter, inter alia, by being fermented ie partly decomposed and consequently changed bacterial cultures. Old cheese is more degraded than young cheese. Therefore, researchers would like to examine whether the degree of ripeness has an influence on the body.


The bacteria of Cheddar decompose especially the cheese proteins. In other cheeses, eg Camembert, the bacterial cultures decompose the milk fat. In this respect, a previous French study carried out on mice showed that matured Camembert has a better effect on the body than young Camembert. The positive effects were however other than described with regard to Cheddar, eg less fat in the liver than after the intake of young Camembert. This indicates that there may be distinct differences whether a given cheese is healthier than another cheese and in which way.


(Source: Website news of Politiken (Danish newspaper) dated 23.05.2015) 

Question:

What are the advantages of Cheese Powder without melting salts?

Answer:
There is an increasing desire for less additives and a lower sodium level. The trend for cleaner declarations is increasing. By removing melting salt from our Cheese Powder, only cheese is left in our product, thus providing a cleaner declaration. Our Green Food Line products without emulsifying salt can be declared as Dried Cheese.
Question:

What can Cheese Powder be used for?

Answer:

Cheese Powder can be used in numerous products, mainly to contribute to taste, but also mouthfeel and texture. Cheese Powder is used in the food industry instead of using cheese since Cheese Powder is much more convenient to handle, dose and store than traditional cheese.

You get the same real authentic cheese taste from cheeses in Cheese Powder. It is possible to claim "made with real cheese" and to claim specific cheese types.

All in all, you will get all the positive aspects of the cheese, and none of the negative.   

Question:

What carrier is used for the production of Cheese Powders?

Answer:
No carrier is used for the production of Lactosan Cheese Powders. Only melting salts are added for better emulsification before spray drying. That is the reason for the high content of protein and fat as well as low content of carbohydrates and starch in Lactosan Cheese Powder. 

Lactosan even produces a range of speciality Cheese Powders made without emulsifying salt (ref. Lactosan Green Food-line).
Question:

What is Cheese Powder?

Answer:
Cheese Powder is technically finely divided cheese without water. There is no exact definition of what a Cheese Powder must/should contain. There are a lot of different Cheese Powders on the market, and the cheese content of these varies from 0.5% - 100%.

At Lactosan we are focusing on producing pure Cheese Powders with 90-100% cheese content. A good indicator of how pure a Cheese Powder is can be seen from the fat and protein content: the higher fat and protein, the higher cheese content.  
Question:

What is done at Lactosan if the cheeses do not have the right maturation degree?

Answer:
If we cannot buy cheese with the desired maturation degree, we buy cheeses with lower maturation degree and continue the maturation in our stock until the cheese is ready for processing. Alternatively, cheeses with higher maturation degrees are mixed with cheeses that have a slightly lower maturation degree than expected.
Question:

What is Lactosan NCB®?

Answer:
Lactosan NCB® is the abbreviation for Natural Culinary Booster® - a Cheese Powder constructed as a low-dose flavor enhancer. A natural flavor enhancer for a wide range of products that do not necessarily taste of or contains cheese.




Question:

Why is there a pasteurization step in the production of Lactosan Cheese Powders?

Answer:
In view of the microbiological quality, this heating step is important. Some customers want our products to be UHT treated before drying, but this is more an exception to the rule as the high heat treatment temperature affects the taste profile negatively.