How much foreign substance can I add to processed cheese?
Recently, I decided to make myself a soup with a new kind of cheese nockerln. For the nockerln, I wanted to make nut-mushroom cheese.
I used roughly equal amounts of emmentaler, portobellos (pureed) and hazelnut flour, with some heavy cream, some gluten and a pinch of lecithin. The mixture turned out very soft and very gritty, even after prolonged refrigeration. The taste was good, but the texture was all wrong. I was aware that the end result would be softer than pure emmentaler, but I wanted it to be something which can be picked up without smearing (harder than the usual wedges of processed cheese).
Is there a good guideline/chart for what amount of proteins, solids, fat and water can I add to cheese to get a certain firmness of the final product?
Best Answer
I would experiment with more cheese and less added liquid to make it more firm, making sure the pureed mushrooms are as tiny as possible (Pacotize, homogenize, etc.), and if that still gives an inferior texture try adding some sodium citrate. It sounds like you want to add a minimal amount of liquid and enough emulsification to make sure the water-soluble parts of the mushrooms and flavoring stay put.
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Which of these are examples of foreign matter contamination in food?
A number of substances naturally present in food may be reported as foreign material. These may include items such as fish bones in fish products, extraneous vegetable matter (EVM) in fruit and vegetables, indeterminate lumps of various kinds, and crystalline materials of different types.Can you bring parmesan cheese back from Italy?
Cheese. Hard and semi-aged cheeses can be brought back, vacuum-packed in plastic (most deli counters in Italy can do this for you)\u2026so go ahead and pack that chunk of Parmigiano-Reggiano or Pecorino stagionato (making sure to declare them at Customs).Can I bring cheese from France to us?
Cheese - Solid cheese that does not contain meat are admissible. Liquid milk and milk products intended for use by infants or very young children are admissible if in a reasonable amount or small quantity for several days.What is considered foreign material in food?
Foreign matter is defined as any kind of outside contaminant introduced to a food product at any point in its production or distribution. Problems with foreign matter may arise from equipment design flaws, structural issues, or employee handling.What’s Really Inside Kraft Singles And Other Processed Cheeses?
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