Lactosan

Cheese powder is technically cheese without its water content, in the form of fine particles. In many markets there are no clear definitions about what cheese powder may/should contain. At Lactosan LATAM we adapt to the requirements of these markets and their customers, having as base definition the Mercosur Technical Regulation on Cheese Powder Identity and Quality No. 96-136. 

Cheese powders are technically cheese without the water originally composing the cheese, in the form of powder. Most part of Lactosan cheese powders contain over 92% cheese and the rest are food ingredients and additives allowed by the technical regulations in force.

However, not only ingredients determine if a food component is natural, but also the production process. There is no harmonised legislation on whether cheese powders can be declared as a natural ingredient, thus it is necessary to check the requirements of the country where the end product containing cheese powder as ingredient will be commercialised.

In general, emulsifying salts are added, which will help the cheese melt and emulsify itself before being subjected to the drying process. Lactosan also has products with less cheese content, referred to as Cheeline. These products can contain in their formulations several ingredients apart from cheese, such as dairy ingredients, salt, flavourings, colorants or other authorised ingredients in order to obtain differential properties.

Cheese powder is a great emulsifier due to its content of free fatty acids, proteins and peptides. However, it cannot completely replace emulsifiers in certain products such as mayonnaise.

No, even though cheese powder is produced from pure natural cheese, it is not possible to reverse the process. However, cheese powder can be employed for manufacturing processed cheese, spreadable cheese and imitation cheese, providing the natural and authentic flavour of real cheese and adding other unique functional properties. Cheese powder is used in several processed cheese and imitation cheese to provide a natural and authentic cheese flavour to the end product.

As a starting point, it is very easy to use all Lactosan product lines, from Cheese Powder line to lines Cheeline, Creamline and Yoguline in different applications. These are relatively easy to disperse or even solubilise and easy to dose. For specific or more complex applications, our technical team is at your disposal.

There are nearly two thousand different varieties of cheese in the world. Cheese has been around since ancient times. 

Murals in Egyptian tombs that depict cheese-making date back to somewhere around 2000 BC but it’s believed that the first cheese was made much earlier, between 8000 BC and 3000 BC. 

It is thought that the first cheese was made accidentally while trying to transport or store milk and probably tasted sour and salty and had a consistency like today’s feta cheese.

Most of Lactosan products have a shelf life of 18 months when stored in a cool and dry place. Storage above the recommended storage temperature (25°C) may affect shelf life of the products and cause Maillard reaction (browning).

About 2kg of cheese are used depending on the dry matter of the cheese used. Soft cheese has higher water content than hard cheese.

As a rule, 10 litres of milk are employed to produce 1kg cheese. Dry matter of the cheese varies gradually from one type to another, but on average is about 50%.

It depends on the type of cheese and dry matter. In many products, from the sensory point of view, the dose to be added is often less than what is obtained by calculation, since at Lactosan we use cheese with a high degree of maturation

Food regulations are of national scope, and may vary from one country to another. The term most commonly used on lists of ingredients is cheese or cheese powder. Besides, adding cheese powder allows “Made with real cheese” declaration.

In some countries it is allowed to make a “reverse calculation” and declare the original amount of cheese before spray drying and declare the percentage of real cheese employed in the formula. Our technical team can provide support in these calculations.

Lactosan LATAM is certified according to the FSSC 22000 standard. We are also audited on the 4 Pillars of SMETA from Sedex. The Supplier Ethical Data Exchange, (Sedex) is a renowned global online platform that enables us to provide customers and business partners with detailed information about our social and ethical performance. This initiative aims to ensure greater transparency throughout the supply chain.

Cheese powder can be used in several products, mainly to enhance the flavour of the end-product, but also mouthfeel and texture. Cheese powder is used instead of cheese in food industry since it is more convenient to be handled, dosed and stored.

You will obtain the authentic cheese flavour you are looking for from the cheese included in the cheese powder. It is possible to declare that the product has “real cheese” and include it as “cheese” or “cheese powder” in the list of ingredients.

To sum up, when choosing cheese powder you will obtain all positive aspects of using cheese in your products and no negative ones.

You have to take into account fat content of the milk cream used in the formulation and even it out with the one by Lactosan Creamline, thus obtaining the amount to be added.

Lactosan Creamline can be used in those applications where milk cream is employed. Also, since being a powder ingredient, Lactosan Creamline can be employed in the design of dry mixes in a myriad of product segments (soups, sauces, desserts, bakery and confectionery products, etc.). Its functional properties, particularly as emulsifier, expands its potential use even in fat-based fillings for crispbread, where it would not be possible to use milk cream as such, given its water content

Lactosan Creamline’s shelf life is 18 months, when stored in the original package and in a cool and dry environment. This makes it an excellent option for those looking for efficiency in the handling of commodities. Storage above the recommended storage temperature (25°C) may affect shelf life of the products and cause Maillard reaction (browning).

Lactosan Yoguline can be used to add flavour to natural yoghurt in a wide range of food. Since it is a powder ingredient, Lactosan Yoguline can be employed in the design of dry mixes in a myriad of product segments (soups, sauces, desserts, bakery and confectionery products, etc.). 

Lactosan Yoguline’s shelf life is 9 months, when stored in its original package and in a cool and dry environment, which makes it an excellent option for those looking for efficiency in the handling of commodities.