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1、 Optimising plant-based cheese production White paper Leveraging ingredients,equipment,and application knowhow Publisher Tetra Pak Processing Systems AB SE 221 86 Lund,Sweden Published October 2024 Tetra Pak International S.A No part of this publication may be duplicated in any form without the sour

2、ce being indicated.3 CONTENTS Introduction _ 5 Who is this white paper for?_ 5 What youll learn _ 5 The evolution of plant-based cheese production _ 6 Market trends _ 8 Market growth for plant-based cheeses _ 8 Consumer drivers _ 11 Breakdown by product and region_ 12 Regulatory challenges _ 13 Ingr

3、edients _ 14 Raw material formats _ 14 Protein sources _ 14 Leading ingredients _ 16 Protein concentrates&isolates _ 16 Fat _ 17 Stabilisers _ 17 Cultures _ 17 Flavors,colours and spices _ 18 Line components _ 19 Process overview _ 19 Mixing _ 20 Moving ahead with the right mixing head _ 21 The prob

4、lem with air in mixing _ 21 Heat Treatment _ 21 Fermentation _ 22 Formulation _ 23 Heat treatment downstream _ 23 Homogenisation _ 23 Filling _ 23 Cooling _ 24 Application know-how_ 25 Formulation efficiency _ 25 Ingredient choices _ 25 Heating and cooling issues _ 25 Mixing _ 26 Stabilisers _ 26 Op

5、timising fermentation rate for safety and efficiency _ 26 Homogenisation and colouration _ 26 Putting it all together with adaptable and expandable lines _ 27 4 Summary _ 30 What Tetra Pak brings to the table _ 32 Expertise and capabilities _ 32 Partnerships with ingredient suppliers _ 32 References

6、 _ 35 5 INTRODUCTION Who is this white paper for?Production of plant-based cheeses,or vegan cheeses,is an exciting growth industry,particularly in Western Europe and North America.But while it is an emerging industry compared to dairy-based cheesemaking,it is currently undergoing rapid changes drive