Processed cheese is a mixture of cheese, water and other additional ingredients.
The mixing stage is an important part of the manufacturing process. Proper dispersion and activation of emulsifiers, milk proteins and salts is the key to a stable final product with good texture or taste.
The mixture of cheese and mixed aqueous phase must be mixed thoroughly to ensure the correct reaction between cheese protein, milk protein and salts. When using conventional mixing equipment, a number of problems can be encountered:
• When added to water, emulsifiers and stabilizers tend to form agglomerates that are difficult to break up when agitated.
• It often takes a long time to fully hydrate, and poor hydration can result in unsatisfactory "taste" and product instability, leading to storage problems once the product has been opened.
• Protein agglomerates can lead to problems with texture and fat stability.
Decision:
The Silverson High Shear Mixer can overcome these challenges, improve mixing, or can be used in the final homogenization step prior to packaging. The benefits are due to the three-stage working head for high shear mixers.
The advantages are:
• Premixes can be prepared several times faster than with traditional mixers.
• Agglomerate-free mix for improved texture and product stability.
• Increased productivity and product stability from batch to batch.
Batch size, viscosity at mixing temperature, formulation and type of ingredients determine which mixer from the Silverson range is the most suitable.
Don't hesitate to contact us for more information.
