Hi! Simply click below and type your query.
Our experts will reply you very soon.
Cheese powders generally are used for dry snacks and sauces or re-hydrated and used in fillings. Some powders have no real cheese at all. However, a typical cheese powder may be a combination of up to 15% cheese, whey, vegetable oil, maltodextrin, and calcium caseinate. Often times, artificial flavors, natural flavors and flavor potentiators like disodium inosinate, disodium guanylate, MSG, autolyzed yeast extract and enzyme modified cheeses are added to cheese powder as flavor enhancers. Manipulating enzymes and cultures to create high-flavor cheeses for use in powders is sometimes better than using bland commodity cheeses, says Tom Rieman, a business manager with a cheese ingredient supplier. “Using high-flavor cheeses allows a much more flavorful cheese powder and better value to the manufacturer.”
During the process of converting cheese to a cheese powder, some volatile flavor compounds may be lost. Reineccius says buttery flavor components like diacetyl and dimethyl sulfide are lost by 45% and 30% respectively, during the spray drying of the cheese and are quite important to cheese flavor.