ANALOGUE CHEDDAR CHEESE (2/3)

Simplifying Cheese Manufacturing with DFI ANALOGUE CHEDDAR CHEESE PREMIX

Consistency and efficiency are critical in industrial cheese production. Dynamiko Food Ingredients developed the DFI ANALOGUE CHEDDAR CHEESE PREMIX to simplify the analogue cheese manufacturing process while delivering reliable flavour, texture, and melt performance.

The premix system allows manufacturers to produce approximately 70–71 kg of ANALOGUE CHEDDAR CHEESE from a single formulation batch.

DFI Premix Formulation

The recommended formulation includes:

• 25 kg DFI ANALOGUE CHEDDAR CHEESE PREMIX.
• 17 kg vegetable fat.
• 29 kg good quality water.

This formulation is designed for industrial-scale processing with excellent product consistency.

Step-by-Step Production Process

Step 1: Pre-Hydration

Mix all ingredients in a high-speed Stephen-type cooker for approximately 2 minutes at medium speed (1500 rpm).

Step 2: Heating

Heat the mixture to 80–85°C and maintain temperature for 1 minute.

Step 3: Colour Adjustment

Add annatto colouring if a yellow cheddar appearance is preferred. No annatto results in a white cheese product.

Step 4: pH Adjustment

Adjust pH to 5.7–5.9 using citric acid for optimal texture and flavour development.

Step 5: Cooling & Storage

Fill containers and store at 4°C for at least 3 days before distribution.

Key Advantages of the DFI Premix System

Reliable Production

Designed for stable industrial processing with repeatable results.

Excellent Meltability

Ideal for pizza toppings, burger slices, sauces, and snack applications.

Time-Saving Manufacturing

Reduces formulation complexity during production.

Long Shelf Stability

Powder format allows easier storage and stock management.

Food Safety & Storage

To maintain product quality:

• Store below 25°C.
• Keep in a cool, dry environment.
• Avoid direct sunlight.
• Reseal packaging after opening.