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