Hydrosol's easy cheesy

Pizza-style cheeses can be made by combining the company’s stabilising system Stabisol PCFL and Satbiprot LK Speed. Stabisol PCFL is a mixture of specially modified starches, emulsifying salts and proteins, says Hydrosol.

After mixing the two ingredients in water, adding vegetable fats and seasonings and heating to 85°C at a low speed, the mixture can then be piped into moulds and cooled.

“After three to four days in cold storage, the resulting analogue pizza cheese can be shaved or sliced,”​ says Hydrosol.

Save time and money ​

“This shorter production process lets manufacturers save time and money; the only thing required for production is a double-walled process cooker and a filling line.”​

A simplified and low-cost procedure to produce feta has also been developed by the company, which results in a high-quality final product, claims Hydrosol.

The new Stabisol FET system produces a product with a creamy consistency and without homogenisation, it adds.

Functional milk protein ​

“Manufacturers need only mix a functional milk protein, vegetable fat and water with the system, and heat the mixture in a double-walled process cooker.”​

Instead of using a bacteria culture to start the cheese, the process uses a glucono delta-lactone acidifier.

The method can also achieve various consistencies by modifying the amount of Stabisol FET in the mixture.