Dairy Ingredients








Real Ingredients has developed a wide range of proprietary functional powder ingredients to consistently produce high quality cream cheese, cream cheese spread, analogue cheese, processed soft cheese and cheese milk.

CheezePro proprietary functional dry blends have excellent solubility and functionality with a longer shelf-life of 24 months.

Real Ingredients has developed a proprietary cheese ingredient CheezePro CP1030 which contains all the dry ingredients to produce analogue cheese. This blend can produce high quality analogue cheese consistently when combined with vegetable or dairy fat. Analogue cheese produced from CheezePro CP1030 is suitable for use in hot and cold food applications as a cost effective 1:1 replacement for natural cheese.

Advantages


Single ingredient solution which removes complexity and variability
Consistently produce high quality analogue cheese with excellent functionality
Good melt and shredding properties
Consistent source of high quality products
Suitable for all fat sources
Long shelf life product, 24 months at ambient conditions
Flavour customization available e.g. Mozzarella, Cheddar, Swiss, Blue, Italian etc.


Final Product Characteristics


Cold or hot food applications where melt is required, e.g. pizza.


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Real Ingredients has developed proprietary functional powder ingredients CheezePro CP1051 and Pro2 CP1051 that can be suspended in water and fat, followed by pasteurisation to produce a mild, sweet, rich, creamy cream cheese. There is no fermentation required and no whey separation giving 100% yield.

Advantages


Consistently produce high quality Cream Cheese
100% yield recovery, no acid whey separation required
No fermentation required resulting in a reduction in process time and cost
Long shelf life product, 24 months storage at ambient conditions
Option of fat substitution with non-dairy fat
Flavour customization available e.g. Cheddar, Swiss, Blue Cheese


Final Product Characteristics


Spreads
Toppings
Dips & Sauces
Cheesecake Fillings


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Real Ingredients has developed proprietary functional powder ingredients CheezePro CP1055 and Pro2 CP1055 that can be used to make a wheyless cream cheese. CheezePro CP1055 is a functional protein dry blend and Pro2 CP1055 is a functional stabilizer dry blend that is added after fermentation. There is no whey separation giving 100% yield.

Advantages


Consistently produce high quality Cream Cheese
100% yield recovery, no acid whey separation required
Long shelf life product, 24 months storage at ambient conditions
Option of fat substitution with non-dairy fat
Flavour customization available e.g. Cheddar, Swiss, Blue Cheese


Final Product Characteristics


Spreads
Toppings
Dips & Sauces
Cheesecake Fillings


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Real Ingredients has developed proprietary functional powder ingredients CheezePro CP1070 and Pro2 CP1070 that can be suspended in water and fat, followed by pasteurisation to produce a rich, creamy cream cheese spread. There is no fermentation required and no whey separation giving 100% yield.

Advantages


Consistently produce a high-quality cream cheese spread
100% yield recovery, no acid whey separation required
No fermentation required resulting in a reduction in process time and cost
Long shelf life product, 24 months storage at ambient conditions
Option of fat substitution with non-dairy fat
Flavour customization available e.g. Cheddar, Swiss, Blue Cheese


Final Product Characteristics


Can be consumed directly as a snack or on bread or crackers.


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Real Ingredients has developed a proprietary functional cheese milk powder ‘CheezePro Powder Cheese Milk Base Range’ which can be used as a cost-effective substitute for fresh milk in cheese making. CheezePro Powder Cheese Milk Base Range can be blended with dairy or non-dairy fat to make high quality cheese milk for range of soft, semi-hard and hard cheeses e.g. Feta, Paneer, Mozzarella, Gouda, and Cheddar.

Advantages of CheezePro Powder Cheese Milk Base Range


Clean label – 100% Dairy.
Long Shelf Life Product, 24 months at ambient conditions
Consistent cheese quality with better yield (up to 3-4 % higher). No seasonal variations in milk quality.
Cost effective substitute for fresh milk. No seasonal variations in price.
Better utilisation of cheese making equipment
No refrigeration requirements for transport and storage
Option of fat substitution with non-dairy fat.


Types of Natural Cheeses Varieties that can be made using CheezePro Powder Cheese Milk Base Range


Soft Cheese - acid/heat coagulation cheeses such as Paneer; acid-rennet coagulated cheese; such as fresh Mozzarella; rennet coagulated cheese (white cheese in brine) such as Feta (whey or wheyless system).
Semi-hard Cheese – Low-moisture (part skim) Mozzarella.
Hard Cheese – Cheddar cheese; Gouda cheese etc.


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Real Ingredients has developed proprietary functional powder ingredients CheezePro CP1066 and Pro2 CP1066 that can be suspended in water and fat, followed by pasteurisation to produce a mild, sweet, rich, creamy soft processed cheese. There is no fermentation required and no whey separation giving 100% yield.

Advantages


Consistently produce high quality processed soft cheese
100% yield recovery, no acid whey separation required
No fermentation required resulting in a reduction in process time and cost
Long shelf life product, 24 months storage at ambient conditions
Option of fat substitution with non-dairy fat
Flavour customization available e.g. Cheddar, Swiss, Blue Cheese


Final Product Characteristics


Can be consumed directly as a snack or on bread or crackers.


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