| 配方類型： |
BEVERAGES AND FOODS |
| 配方說明： |
Cottage Cheese Dressing (High Fat 17.4) |
| 配方組成： |
Skim Milk Powder/3.2
Heavy Sweet Cream (40% fat)/38.4
Sodium Chloride/3.8
Gelcarin GP 911/0.1-0.5
Skim Milk (0.5% fat)/-
Whole Milk (3.7% fat)/54.5 |
| 配制方法： |
Disperse milk solids in fluid milk. Blend carrageenan and salt. Add to milk using good agitation. Add heavy cream. Pasteurize dressing mix at 160 F and cool to 40 F. Creaming mixture should be made at least 24 h before application to curds. Use dressing at rate of one part dressing to three parts unsalted curd (25% dressing: 75% curd). Pump dressing over cold curds in cheese vat and agitate slowly until dressing is incorporated uniformly around the curd. Fill containers with finished creamed cottage cheese.
Note: Alternate carrageenan (SeaKem IC 611) will provide additional shear stability and can be used in higher levels to provide body and cling without gelation.
In practice milk solids, fluid milk, and cream may be mixed in various portions to obtain desired fat and solids level. Citric acid may be used at approximately 0.10% to adjust the pH of the dressing to about 5.5. |
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