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.

As the dairy industry evolves, so do the demands placed on cheese producers. Today’s market requires more than just functionality — it demands consistency, inclusivity, and efficiency.

The Shift Toward Modern Coagulants

Traditional animal rennet is increasingly being replaced by fermentation-produced and microbial alternatives due to:

• Consistent performance
• Vegetarian and vegan suitability
• Reliable supply chains
• Standardized quality

Modern rennets are designed to perform consistently, even when milk quality fluctuates throughout the year.

Meeting Consumer Expectations

Today’s consumers are more conscious than ever. Producers are responding by using coagulants that are:

• Vegetarian-friendly
• Halaal and Kosher certified
• GMO-free (where applicable)
• Suitable for diverse dietary needs

Microbial coagulants, in particular, offer a practical solution for producers targeting alternative and inclusive product ranges.

Efficiency in Production

Modern rennets also support:

• Improved curd formation
• Better yield control
• Reduced batch variability
• Simplified processing

This leads to greater operational efficiency and reduced production risk.

Storage & Handling Still Matter

Even the best rennet requires proper handling:

• Store at 4–8°C
• Keep sealed in original packaging
• Maintain cold chain for optimal performance

The Future of Cheese-Making

Rennet technology continues to evolve, with a strong focus on:

• Sustainability
• Process optimization
• Clean-label compatibility

Producers who adopt modern coagulants are better positioned to meet both production demands and consumer expectations.

Key Takeaway

Modern rennets are not just alternatives — they are advanced solutions designed for consistent, scalable, and future-ready cheese production.