Cheese Powders and Cheese Preparations

DENA

BELGIUM

A new Range

• A new range of “Cheese” based products with many applications, including Bakery, Soups & Sauces, Meat Products and various Convenience Food Products.

Cheese powders – Simplified scheme Cheese production (Edam – type) :

Milk treatment (pasteurisation and standardisation)

Addition of ferments and maturation Addition of rennet and maturation

Coagulation (30 to 45 min, 30 – 32 °C) “Décaillage”, cutting and dispersing

Whey separation, addition of water, increase of temperature to 34 – 37 °C, fermentation 30 min

Pressing : wet cheese in forms and pressed under weight (separation of whey), 7 – 10 hours

Salting : pressed cheese is submerged in saturated brine, 3 days, 13 – 15 °C

Dewatering : 24 – 48 h, 13 – 17 °C

“Affinage” : 4 to 8 weeks, 13 – 17 °C, regularly turning and rubbing with salt (refinement)

Packing (coating) and storing

Cheese production - Summary

• The production of cheese can be summarized as a coagulation of the casein in milk, a separation of the whey proteins and a drying / maturation process of the dried casein.

• The endless possibilities of playing with process parameters, explains the diversity of cheese types

Pre-treatment of the milk Type of milk Types and dosage of ferments and rennet Fermentation conditions (time, temperature,…) Post treatment in the wet state (heating, salting, …) Maturation conditions (humidity, temperature, time, …) Addition of other products (spices, flavours, …)

• Due to these local variability, it is impossible to name all the different kinds of cheese which are produced over the world.

Cheese powders : types and applications

• Processed cheese powders : pure cheese is melted with melting salts and spray dried

• Cheese powder preparations : are made by recombining the pure cheese powders with the whey proteins which were separated during the cheese production.

• Boosted cheese powders : are cheese powder preparations where the flavour is reinforced by adding a nature identical or natural cheese flavour.

• Cheese blends : are complete mixtures of cheese powders with other functional and/or savoury ingredients, ready-to-use in the process. Speciality of SAVEUR.

Cheese powders can be applied in many products as an ingredient. The best known applications are in :

Bakery : biscuits, crackers, cookies, breads, cakes

Dehydrated sauces and soups

Dressings

Prepared and frozen food

Snacks and Chips

Creams and Fillings

Processed cheese

Pasta

DENA offers the complete range of cheese powders and can help you in the development of your products by giving practical consult.

Snacks and Chips

• FETA : feta cheese taste, with a strong notion of milk and seasoned with typical ”Mediterranean” spices.

• EMMENTAL : typical Emmental cheese taste, gives a fatty and rich impression with a note of butter.

• ROQUEFORT : characteristic Bleu cheese taste, rich and smooth, but with a piquant note.

• CHEESE & HAM : smooth ham and cheese flavour, with a fatty note, highly appreciated by children and teens.

• SOUR CREAM & ONION : typical taste of slightly acid fresh cheese with a touch of young, green onions.

• CREAMY ONIONS : very creamy, not acidic, dairy taste with a note of green onions.

• EMMENTAL & CUMIN : typical Emmental taste, lightly spiced by cumin, very original and well equilibrated.

• NEW DEVELOPMENTS : see brochure !!!

Studies have shown that the chips and snacks market is one of the fastest developing and most competitive ones. Consumers are trying and purchasing several types of flavours during the year and do not stick to their preferred brand. Also trends are changing fast and due to globalisation, a lot of ethnic flavours and unusual combinations are coming into the market. DENA can propose several classical and newer cheese flavours and follows the market trends very closely.

Soups and Sauces

• Emmental B basic, processed Emmental cheese powder • Emmental 3 blend of Emmental, yeast and whey, offering an economical and tasty product

• Emmental 5 blend of Emmental and whey powder, with stronger flavour and a buttery note

• Emmental VF2 mix of whey powder, Emmental and a nature identical flavour, soft and milky taste

• Italian B processed cheese powder, mix of Italian cheeses (Pecorino & Mozzarella)

• Italian 2 the basic Italian cheese powder, blended with whey powder

• Edam B spray dried processed Edam cheese powder

• Edam 2 basic Edam cheese, with whey for the milky accent and yeast for the intensity

• Cheddar B spray dried processed Cheddar • Cheddar P5R blend of Cheddar with whey powder and boosted with flavour, creamy and strong

• Cheddar B3 mix of whey powder, cheddar, yeast and flavour, strong taste for high performance

• Bleu B basic processed Bleu cheese powder

• Bleu P5 blend of processed cheese, largely bleu, and whey powder

• Bleu VF3 blend of whey and cheese powder and flavour

In some, mostly Northern countries, there is a tradition to eat cheese soups. These soups are very creamy and made from mild tasting cheeses like Emmental and Cheddar. Cheese sauces are more widely spread, they give a creamy and cheesy note to fish, vegetables and meat dishes. Due to the development of the convenience products, a lot of these sauces are sold in dehydrated form. DENA offers several kinds of cheese powders and preparations for this application.

Bakery

• Cheddar B3 cheddar type with added flavour, bake stable

• Cheddar S1 cheddar type with added flavour and colour

• Gout Fort GF strong bleu cheese flavour

• Gout Fort GF3 very strong bleu cheese flavour

• SAVEUR types Tartiflette, Flamiche, Welsh Rarebit, Fondue, Carbonara, ...

In bakery applications, cheese powders can serve to give a more or less strong cheese taste to biscuits, pastries and breads. Depending on the intensity and the requirements, many of the DENA cheese powders can be used. It is advisable to choose boosted types for conditions where high temperatures are used for considerable time.

Creams and fillings

• Emmental B basic, processed Emmental cheese powder • Emmental 3 blend of Emmental, yeast and whey, offering an economical and tasty product• Emmental 5 blend of Emmental and whey powder, with stronger flavour and a buttery note• Emmental VF2 mix of whey powder, Emmental and a nature identical flavour, soft and milky taste

• Italian B processed cheese powder, mix of Italian cheeses (Pecorino & Mozzarella)• Italian 2 the basic Italian cheese powder, blended with whey powder

• Edam B spray dried processed Edam cheese powder• Edam 2 basic Edam cheese, with whey for the milky accent and yeast for the intensity

• Cheddar B spray dried processed Cheddar • Cheddar P5R blend of Cheddar with whey powder and boosted with flavour, creamy and strong• Cheddar B3 mix of whey powder, cheddar, yeast and flavour, strong taste for high performance

• Bleu B basic processed Bleu cheese powder• Bleu P5 blend of processed cheese, largely bleu, and whey powder• Bleu VF3 blend of whey and cheese powder and flavour

• Goat cheese B spray dried goat cheese powder, already used in this application

A very important application is the flavouring or fillings for cheese biscuits. Depending on the desired flavour type and intensity, many of the DENA cheese powders can be used. It is advisable to choose stronger types to compete with the taste of the baked biscuits. If softer types like Edam or Emmental are used, the dosage is slightly higher.

Dressings

• Cheddar B spray dried processed Cheddar • Cheddar P5R blend of Cheddar with whey powder and boosted with flavour, creamy and

strong

• Cheddar B3 mix of whey powder, cheddar, yeast and flavour, strong taste for high performance

• Cheddar S1 boosted Cheddar flavour with additional paprika colour and taste

• Bleu B basic processed Bleu cheese powder

• Bleu P5 blend of processed cheese, largely bleu, and whey powder

• Bleu VF3 blend of whey and cheese powder and flavour

• Gout Fort GF cheese and flavour blend with Roquefort – type taste

• Gout Fort GF3 cheese and flavour blend with very strong blue cheese (Roquefort) taste

• White cheese B for dressings with a white cheese or yoghurt – type flavour

• White cheese 5S fresh cheese or yoghurt type, acidic but creamy

• Goat cheese B spray dried goat cheese with intense flavour

Dressing are oil – water – vinegar mixtures which are emulsified with the help of products like caseinates or combinations of emulsifiers and stabilisers (MILAN). They contain also some ingredients to give a specific taste to the food preparations. Cheese is an important flavour and is sometimes used in combination with other components (cheese and onion, cheese and lemon, …). When choosing a cheese powder for a dressing, consider that it has to be strong enough to combine with the oil – water – vinegar mix !

Convenience food

• Cheddar S1 flavour and colour in dehydrated mashed potato mix

• Italian 2 Italian cheese flavour in dehydrated noodle and sauce combination

• Edam 2 in dehydrated cheese sauce

• …

This covers a wide area of applications, but essentially these are complete dishes which have only to be heated or mixed with boiling water, or even boiled for a few minutes, to save time in preparing the daily food and to assist in this way to the convenience of the modern life. Only a few examples of thousands of possibilities :

Meat Industry

• Cheddar B spray dried processed Cheddar • Cheddar P5R blend of Cheddar with whey powder and boosted with flavour, creamy and

strong• Cheddar B3 mix of whey powder, cheddar, yeast and flavour, strong taste for high

performance • Cheddar S1 boosted Cheddar flavour with additional paprika colour and taste

• Bleu B basic processed Bleu cheese powder• Bleu P5 blend of processed cheese, largely bleu, and whey powder• Bleu VF3 blend of whey and cheese powder and flavour

• Gout Fort GF cheese and flavour blend with Roquefort – type taste• Gout Fort GF3 cheese and flavour blend with very strong blue cheese (Roquefort) taste

• Goat cheese B spray dried goat cheese with intense flavour

• Italian 2 Italian cheese flavour in dehydrated noodle and sauce combination

This area was not elaborated by BEL Industries and a first study shows that in the meat industry, a lot of fresh cheese is used when it is necessary. It is cheaper and meat and cheese can be processed together. There are however a few advantages why to use cheese powders and more specifically the flavoured ones : cheese powders can be added to decrease the amount of fresh cheese, cheese powders can be added together with the other spices, cheese powders are more easy to store than fresh cheese, …

Why cheese powders ?

The use of cheese powders offers some clear advantages over grated or fresh cheese :

uniformity of flavour Uniformity of flavour and quality Stable product No refrigeration on storage necessary Long shelf life Microbiological risk strongly reduced No moulds development on surface Easier and cheaper in manipulation in process Ready to use : no rind, cleaning, grating,… Possibility to store opened package : reduce of losses

DENA offers the pure cheese powders, cheese preparations and flavoured cheese powders and has also the possibility of making complete cheese blends with spices, functional ingredients and aromas.

Why DENA Cheese Powders ?

DENA covers the whole range of traditional cheese powders in the portfolio and can help you in your total concept of product development.

Our technical staff can advise you, not only about the cheese powders, but also about all other ingredients which can contribute to the success of your product.

We can supply basic recipes to help to start your development Our technicians can also assist you in your product development DENA is a flexible company, member of the SAVEUR group, with R&D, production and a logistics

team in-house. DENA has a long term experience with world wide export For DENA all customers are important ! We develop a custom tailored product, even if the

quantities are not so large

1. Cheese Powders

• produced from pure cheese - melted and spray dried.

• Special care during spray drying process to preserve the characteristic aroma and flavour of all Cheese types we process.

1. Cheese Powders

• White cheese B : fresh, not mature white cheese, sweetish but also slightly acidic• Edam B : soft, young and smooth cheese, made from partially skimmed milk• Gouda B : young, smooth and fully flavoured cheese, nutty aroma• Blue B : soft and creamy cheese with blue veins, mild-bitter and slightly acidic taste• Cheddar B : mild and sweet English cheese with nutty undertone, lightly matured• Goat Cheese B : slightly sharp and acidic flavour, made from fresh pasteurized goat’s

milk• Emmental B : the classical Swiss cheese with a mild-piquant and nutty flavour• Gorgonzola B: Italian cheese from Buffalo milk with penicillium veins, round and

creamy texture and a strong but sweetish flavour.• Italian B : blend of typical Italian cheese types, nutty and smoky flavour.• Pecorino B : mature cheese, made from sheep’s milk, with a brittle and hard texture,

nutty and piquant flavour• Roquefort : produced from sheep’s milk from the Roquefort region, creamy cheese with

a characteristic taste.• Camembert B : made from the well known soft and creamy French cheese

2. Cheese Preparations

• an economical solution for applications where a cheese flavour is desired

• blending one or more pure cheese powders with natural taste enhancers - based on milk proteins.

• provide authentic and specific taste of the original cheese flavour.

2. Cheese Preparations

• White cheese 5S : white, creamy cheese with an intensified fresh flavour

• Edam 2 : mix of Edam cheese powder and milk proteins, for a typical Edam taste.

• Blue P5 : intensified taste of Blue cheese , creamy and slightly bitter• Trois fromages 3F : cheese blend based on Cheddar, Emmental and

Blue cheese• Emmental 3 : cheese preparation based on Emmental and milk proteins• Emmental 5 : powdered mix of molten Emmental, butter and milk

proteins• Gorgonzola : Gorgonzola based blend with an intensified dry and nutty

taste• Italian 2 : cheese powder based on Italian cheese types• Mozzarella : white and free flowing powder with the taste and aroma of

Mozzarella

3. “Boosted” Cheese Flavours

• Use in modern food products• new technologies or in extreme process conditions

that require an increased flavour strength• range of cheese preparations with an intensified

flavour• give the food an authentic cheese taste in the

presence of other strongly aromatic products• used in the most harsh processing techniques to

obtain and retain the desired flavour.

3. “Boosted” Cheese Flavours

• Emmental VF2 : accentuates the typical taste of Emmental - light and creamy

• Cheddar B3 : matured Cheddar type, with piquant sensation • Cheddar P5R : slightly matured Cheddar with an enhanced nutty and

light piquant taste• Goût Blue : creamy, aromatic Blue cheese taste• Blue VF3 : strong and hard Blue cheese flavour, salty and long-lasting• Goût Fort GF : salty cheese mix with piquant and strong aftertaste• Goût fort GF3 : blend of several strong cheeses, salty, bitter and

Roquefort-like• Nutrifort : interesting combination between mature Cheddar and

Italian cheeses

4. Cheese Based Blends

• range of very specific and strong cheese flavours.

• specially developed for incorporation into our blends for the convenience food industry

• can also be offered as single, unique ingredients.

• small quantities of these flavours will provide a distinct taste to your products.

4. Cheese Based Blends

• Natural Emmental : sweet, mild and nutty cheese flavour• Maroilles : a cheese with a creamy texture, strong cheese flavour with

some fruitiness• Camembert : soft, mellow and buttery cheese taste • Roasted Cheese : cheese with a roast flavour• Vieux Cantal : mild and buttery, aromatic flavour with tangy finish• Feta : Greek cheese made from goat and sheep’s milk, creamy, tangy,

sweet milk flavour• Matured Gouda : sweet and tangy with a butterscotch finish, honey and

caramel notes• Young Gouda : mild, mellow but also somewhat sharp and firm• Brie : rich and smooth flavour, mild and sweet• Beaufort : strong Gruyere – type cheese, fruity and soft notes• Aroma “La Vache qui rit” : the classical taste of the “laughing cow”

melted cheese

5. Traditional Cheese preparations

• Our sister company, SAVEUR SA, has developed a range of cheese based blends for either standard or unique applications.

• The flavours are authentically based on French or European cuisine, with emphasis on the ‘Traditional’.

• Can be used to either enhance the natural taste of the original dish or to add a real cheese based flavour to the product.

5. Traditional Cheese preparations

• Aligot : preparation based on mashed potatoes, garlic and Cantal or Laguiole cheese

• Fondue : the classical Swiss recipe, based on different melted cheeses and white wine

• Truffade : traditional dish based on potatoes, bacon and Tomme cheese• Welsh Rarebit : taste of toasted bread, covered with cheese melted in beer and

grilled• Tartiflette : potatoes, bacon and onions in a sauce of matured cheese • Flamiche : cheese cake, based on cheese, butter and eggs, served with leek and

onions• Obatzda : German cheese dish, based on fresh cheese and Camembert, onions

and spices.• Malakoff : fried preparation made out of Gruyere cheese, white wine, milk and

eggs• Carbonara : Italian sauce for pasta, composed out of Parmesan cheese, eggs and

bacon • Raclette : traditional Swiss melted cheese preparation

Conclusions

• comprehensive Cheese portfolio• provide excellent solution for ‘Cheese Flavour’

within your requirements for new product development.

• Dena will develop the product you are looking for.• Or develop customized blends for you, based on

cheese powders or blends with herbs & spices or with selected functional ingredients.

Contact information

for further information, recipes or samples

DENA - Industriestrasse 21 - B-4700 Eupen - Belgium

Tel : + 32 87 59.51.50

Fax : + 32 87 59.51.59