Cheese spread

Agricultural processing brochure

South African farmers facing current economic realities are

searching for new options to maintain or expand their
businesses. One of the many opportunities to grow markets,
turnover and profits is by adding value to farm produce.
Options need to be selected carefully based on sound
information and knowledge of the opportunities presenting
themselves, taking into account the strengths and
weaknesses of individual farms.

Introduction:
Product group: Dairy products
Dairy milk is one of the most versatile products available to the
processor. Processing options include fermenting, concentrating,
drying, freezing and many more methods of preservation.
Processed dairy products are divided into five groups:

 Concentrated dairy products  Liquid dairy products

 Cultured dairy products  Powdered dairy products
 Frozen dairy products

Cheese spread has a high

moisture content compared
to other cheeses.

Product description: Cheese spread has a high Cheese spread may also contain
Cheese spread moisture content (± 55%) added foodstuffs and flavours and
compared to other cheeses, and a is classified according to the
Cheese spread is categorised as a
pH of 5,7-6,3. additions made and the fat
cultured dairy product. Cheese
content.
spread is a blend of hard cheese
varieties with added emulsifying Cheese spread is manufactured  High fat cheese spread: has a
salts to control pH, bind calcium to by grinding, mixing, melting and minimum fat in dry matter
ensure that protein effectively emulsifying cheese along with content of 60% and a minimum
stabilises the fat and to extend the added ingredients. A heat dry matter content of 44%.
shelf-life of the final heat treatment of at least 30 seconds at
 Full fat cheese spread, also be
processed product. Hard-pressed 70°C is necessary to stabilise the
named full cream cheese
cheeses varying in age from a few product.
spread, has a minimum fat in
days to 1 year are used as the
dry matter content of 45%, a
starting material.

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 maximum dry matter content of 60% and a minimum dry
matter content of 39%.

 Medium fat cheese spread, also named medium cream

cheese spread, has a minimum fat in dry matter content
of 25%, a maximum dry matter content of 45% and a
minimum dry matter content of 31%.

 Low fat cheese spread: has a minimum fat in dry matter

content of 10%, a maximum dry matter content of 25%
and a minimum dry matter content of 30%.

 Fat-free cheese spread, also named skim(med) cheese

spread, has a maximum dry matter content of 10 % and a minimum dry matter content of 29 %.

Process description
1. Grinding of cheese for processing: Hard-pressed cheeses of varying ages are used as the starting
material. The selected variety of cheese is fed into the grinder and ground into flakes. The flaked cheese
is then milled between rollers to a fine and uniform texture.

2. Blending of ingredients for cheese spread: The ground and milled cheese mixture is blended in
ribbon or paddle blenders to obtain a uniform mixture. Skim milk powder (2 - 12%) is added to improve
the spreadability and stability of the cheese. The powder is dispersed in water before addition to the
cheese to prevent lump formation. Whey powder or whey proteins (2 - 6%) are added to ensure a long
shelf life of the cheese when stored at high temperatures.

Process overview

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 Previously processed cheese can also be added to shorten
the texture of the spread. Butter, butter oil, cream and
flavourings can also be added at this stage.
Permitted additives are added to and mixed with the ground
cheese mixture. Additives include:
 emulsifiers (citrates, phosphates, polyphosphates or
a mixture thereof);
 colourants
 salts
 flavourings (e.g. biltong, bacon, cheddar etc.)

Enough water is added to the mixture to yield a final product

with a moisture content of approximately 55 %.
3. Cooking of ingredients for cheese spread: The cheese-and-additive blend is heated to melt and blend
all ingredients. Heating also reduces the microbial load of the mixture, thus enhancing the shelf life of the
final product. A minimum processing time of 30 seconds at 74 °C is required to prevent fermentation of the
finished product during storage.

4. Homogenisation of the cheese blend (optional): Homogenisation is the process where the fat
globules in the cheese spread are reduced in size and finely distributed to reduce fat separation, thus
stabilising the product. The hot cheese mixture may be homogenised immediately after leaving the
cooker. The homogenisation equipment consists of a high-pressure positive pump that forces the mixture
through a narrow gap in a specially designed valve. The high pressure on the inlet side causes the fat
globule to break up. Homogenisation can be considered as a special method of emulsification.

5. Filling and sealing of cheese spread: The cheese spread is hot-filled at cooking temperatures into
suitable containers such as glass bottles. Small and medium processors will hand fill and seal the
containers while large-scale processors make use of automatic fillers with injection nozzles. The
containers are hermetically sealed.

4 ºC
Fast
facts:
Moisture content:
55 % Rapid cooling temperature:

CC
6. Cooling of cheese spread: Other processing options –
The packaged cheese spread Labelling in South Africa is Cultured dairy products:
should be cooled as rapidly as controlled by legislation. Anyone
possible to ensure the best who wants to use the information Listed below are other processing

CcC
spreading properties. Rapid provided in this document must options not covered in this report,
cooling is accomplished by familiarise him/herself with all the but available from Eskom.
passing the bottles through a applicable laws that apply to the
cooling or misting tunnel. The producing, processing,  Cheddar cheese is defined

CC
manufacturing and storage of the
product must be stored at
temperatures between 4 -
5 °C.
products referred to in this
document. C
as the product obtained from
coagulated milk from which
the whey has been removed.
The coagulum or curd has

C
Please also refer to the

CC
undergone ripening to a
Labelling of cheese disclaimer on the last page. greater or lesser extent.
All the cheese spread containers Cheddar is classified as a
are pre-labelled or labelled after high fat, hard cheese.
they are filled and sealed.

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CC
 Feta is a pickled cheese with a clean, acidic salty taste.
It is packaged in a brine solution to prevent drying out
and to preserve the cheese.
 Cottage cheese is the product obtained from coagulating
milk. It is a soft, not matured cheese and contains about
80% moisture.
 Cultured (sour) cream is the product obtained from
cream that has been inoculated with a starter culture to
allow for the development of lactic acid and flavour
compounds under controlled conditions
 Gouda is a close textured, mild cheese. It is classified as
semi-hard.
 Cultured buttermilk is the product obtained from milk that has been inoculated with a starter culture to
produce a viscous liquid with a mild lactic flavour. It is consumed as a refreshing drink or used as an
ingredient in various baked products.
 Drinking yoghurt is essentially stirred yoghurt with a lower solids content and broken coagulum. It may
be pasteurised and/or aseptically packaged to extend the keeping quality.
 Kefir is a smooth, viscous, fermented dairy drink with a fresh acidic taste and contains lactic acid,
alcohol (± 1%) and gas (carbon dioxide).
 Long life, set dessert is a cultured dairy product similar to yoghurt that has undergone a heat process
to extend the keeping quality. Set long life dessert is fermented in the final retail container and has a
gel-like
a consistency. It may or may not be flavoured.
 Long life, stirred dessert is a cultured dairy product similar to yoghurt that has undergone a heat
treatment to extend the keeping quality. Stirred long life dessert is produced in large batches prior to
packaging in the final retail container.
 Maas (cultured milk) is manufactured by inoculating pasteurised milk with a specific bacterial culture.
The end product has a firm texture, no gas bubbles and no separation of whey from the coagulum. It
has pleasant sour taste with a slight bite/prickliness on the tongue.
 Processed cheese is made from a variety of natural cheeses that are ground and blended together
with emulsifying agents. Various other additives may also be added. The mixture is heated and
packaging in laminated films.
 Ricotta is a cheese prepared from whey. Ricotta is a low fat, soft cheese with a maximum fat in dry
matter content of 10% and a minimum dry matter of 20%.
 Set yoghurt is prepared from high or full fat pasteurised milk inoculated with a specific starter culture.
Fermentation takes place in the final retail container under controlled conditions. The yoghurt has a
firm, gel-like consistency and a clean surface is apparent when the yoghurt is cut.
 Stirred yoghurt is a fermented milk product with a thick, smooth consistency and may or may not be
flavoured. It is incubated in tanks, stirred, flavoured and cooled before packaging.

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Energy Advisory Services
Eskom's role is to aid the client with basic information in the
decision-making process. Thereafter the Eskom Advisor will fulfil
the role of energy advisor as part of the team that the farmer
selects.

Optimise your energy use

Eskom’s Energy Advisors, in regions across South Africa, offer
advice to business customers on how to optimise their energy
use by:
 Understanding their energy needs
 Understanding their electrical systems and processes
Investigating the latest technology and process
developments, including electric infrared heating and
drying systems
 Analysing how to reduce energy investment costs
 Optimising energy use patterns in order to grow businesses and industries

Call 08600 37566, leave your name and number and request that an Energy Advisor in your region
contacts you. Alternatively, e-mail an enquiry to advisoryservice@eskom.co.za

Alternative funding:
Five alternative funding product offerings are available to help reduce your investment costs for new
agro-processing or agro-beneficiation business or expand/improve an existing agro-processing or agro-
beneficiation business.

For more info visit: http://www.eskom.co.za/sites/idm/Business/Pages/Alternativefunding.aspx

Literature sources
 Catsberg, C.M.E. & Kempen van Dommelen, G.J.M. 1990. Food Handbook. New York: Ellis Horwood. Dairy
Processing Handbook. 1995. Tetra Pak Processing Systems. Sweden.
 Early, R. 1992. The Technology of Dairy Products. London: Blackie.
 Fellows, P. 1988. Food Processing Technology: Principles and Practice. Chichester: Ellis Horwood, Ltd.
 Lombard, S.H. 1975. Kaasvervaardiging. South African Journal of Dairy Technology, Vol. 7, No. 3, pp. 163 –
166.
 Robinson, R.K. 1994. Modern Dairy Technology. Vol 2. Advances in Milk Products. 2nd ed. London:
Chapman & Hall.
Rosenthal, I. 1991. Milk and dairy products: properties and processing. Basel : VCH.
 South Africa - Agricultural Products Standards Act (No 119 of 1990) and regulations. Pretoria:
Government Printers.
 South African - Foodstuffs, Cosmetics and Disinfectant Act (no 54 of 1972) and regulations. Johannesburg:
Lex Patria.
 Thomas, M.A. 1977. The processed cheese industry. New South Wales: Department of Agriculture.
 Varnan, A .H. & Sutherland, J.P. 1994. Milk and Milk Products: Technology, chemistry and microbiology.
London: Chapman & Hall.
 Google free images: Product and other photos were sourced from Google images using a filter: Free to
share and use commercially.

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 Disclaimer
The reader’s attention is drawn to this notice which contains a
limitation of risk or liability of Eskom, and constitutes an
assumption of risk or liability by the reader or an
indemnification of Eskom. The reader acknowledges that
he/she has made him/herself aware of this disclaimer and is
aware that the disclaimer limits the liability of Eskom.

The aim of this document is solely to provide the reader with

some basic information on agro processing in order to
understand the extent of the operations involved.

The reader should familiarise him/herself with all applicable laws that apply to the product growing,
storage, processing and manufacturing. This information concentrates on the sequence and steps
involved in the processing of the selected product and explain the reason and necessity of each step. It is
not a complete reference document on which calculation and design shall be based, nor was it ever
intended to be.

While Eskom has made every attempt to ensure that the information contained in this brochure has been
obtained from reliable sources, Eskom does not accept any responsibility or liability for the accuracy,
content, completeness, legality, or reliability of the information contained in this brochure, and the readers
or users are required to also make their own independent enquiry, before relying upon same. All
information in this brochure is provided "as is" with no warranties, promises and/or representations of any
kind, expressed or implied, as to the nature, standard, accuracy or otherwise of the information provided
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images, walkthroughs and render images used in this brochure are the artist's impression and are an
indicative of the actual designs. The imagery used in the brochure may not represent actuals.

Eskom shall not be liable to the reader for any loss or damage of whatever nature (direct, indirect,
consequential, or other) incurred by the reader as a result of any action or omission related to the
information provided in this brochure. The reader shall indemnify Eskom against any claim or action
instituted by a third party as a consequence of the actions taken in relation to the contents of the
brochure, emanating from any area of law.

For more information on Eskom’s

solutions and services visit the website -
www.eskom.co.za/idm

Issued by Integrated Demand Management

Date: October 2018

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