When you work with our Research & Development Department you get advice/sparring from concept idea to end product application. We provide customers with extensive product and application knowledge.
We’d love to help make your project a success. We have a team of innovation and application specialists dedicated to help bringing your next product to life and making it a success.
This is what some of customers have said about working with us:
If you’d like to explore your options, get in touch or learn more about working with us by seeing the short movie below or:
Stay up to date on food trends, product breakthroughs, recipe ideas, and educational offerings - sign up for our email newsletter here.
See this delicious receipe for a flexitarian root vegetable pie w/Gouda Cheese Powder.
A variety of special cheeses such as Parmesan, Pecorino, Stilton, Gorgonzola, goat cheese, Norwegian Myseost (Brown Cheese) and naturally smoked cheeses are used for cheese powder. In case you need to declare a specific Cheese in your products or advice on declaration of cheese powder in general, please do not hesitate to contact us.
See our Provenance Cheese Powder Solutions here.
There are nearly two thousand different varieties of cheese in the world. Cheese has been around since ancient times.
Murals in Egyptian tombs that depict cheese-making date back to somewhere around 2000 BC but it’s believed that the first cheese was made much earlier, between 8000 BC and 3000 BC.
It is thought that the first cheese was made accidentally while trying to transport or store milk and probably tasted sour and salty and had a consistency like today’s feta cheese.
Cheese is an expensive raw material and at Lactosan A/S we use 2 kgs of cheese to produce 1 kg of cheese powder. This means that Lactosan Cheese Powder is more expensive than cheese. When we remove the water, we concentrate the taste so you'll use lower dosage level. Cost in use should always be considered.
Danbo is one of the most popular Danish cheeses. It is a rectangular cheese with smooth, dry, yellow rind. The cheese has a pale, elastic interior with a few small holes. It is used for snacks and breakfast. Affinage takes six weeks to five months and the fat content is about 45 per cent. Other popular Danish cheeses include Svenbo, Fynbo and Elbo.
Danablu (Danish Blue) is a drum or block shaped creamy blue cheese made from cow's milk. This cheese was invented in the early twentieth century by Marius Boel.
Danablu has a sharp, almost metallic taste, salty bite and feels very creamy in the mouth. The white interior contrasts with blue-black mould, which is rather gritty and salty.
The cheese ripens in two to three months and the content of fat is 50 - 60 per cent. Danablu is used as a table cheese and is very good in salads. This cheese is also known as Marmora.
Parmigiano Reggiano is an Italian, traditional, unpasteurized, hard cheese made from cow's milk.
It has a shape of a drum with sticky, hard, yellow to orange rind. The aroma is sweet and fruity, the color fresh yellow and the taste - fruity, like pineapple. Parmigiano Reggiano's flavor is unmistakably piquant.
Primarily a grating cheese, Parmigiano Reggiano is a great topping for soups, pasta dishes, veal, chicken or salads. In Italy, this cheese is sold in large, grainy chunks, chiseled from the shiny drum that carries its name emblazoned on the rind.
Cheddar is the most eaten cheese worldwide at the moment. Cheddar is eaten with varying maturation degree from fresh to very matured.
The most recognizable characteristic of Swiss Cheese is its holes which punctuate the pale yellow exterior. These holes, also called "eyes," are caused by the expansion of gas within the cheese curd during the ripening period.
The first industrial cheese factory opened in 1815 in Switzerland but successful large-scale production began years later in the United States around 1851.
During the era of World War II, factory cheese making became more widespread than traditional methods. Factories are now the primary source of cheese in the United States and Europe.
From the 1950s to 1970s, Lactosan produced "La Vache Qui Rit" after having obtained an agreement with the French firm “Fromageries Bel” in 1953. Lactosan’s production of La Vache Qui Rit was sold primarily for the Canadian and North African markets.
Lactosan started producing processed cheese already in 1951. Lactosan’s own brands were for instance Fynbo, Samsoe, Manor and Silver Cheese and key export markets were Eastern Germany, Belgium, the US, the Mediterranean countries and the UK.
In 1951 Christian Jessen, our factory manager from 1948 to 1978, developed a unique technique to produce cheese powder. In the following years, the sale of cheese powder became more and more significant. The production and packing of processed cheese thus became less important and was phased out at the beginning of the 1980s.
Now more than 60 years later, we continue to be at the forefront, developing new processing techniques and product concepts to help food manufacturers globally meet the challenges of tomorrow’s food markets.
Cheese powder is technically finely divided cheese without water. There is no exact definition of what a cheese powder must/should contain. There are a lot of different cheese powders on the market, and the cheese content of these varies from 0.5% - 100%.
At Lactosan A/S we are focusing on producing pure cheese powders with 90-100% cheese content. A good indicator of how pure a cheese powder is can be seen from the fat and protein content: the higher fat and protein, the higher cheese content.
Cheese powder is technically finely chopped cheese without water. Most Lactosan Cheese Powders consist of 95% cheese and up to 5% melting salt. We also have a range of Clean Label Cheese Powders, where the products are produced without emulsifying salt and therefore, they consist of 100% cheese.
However, it is not always only the ingredients in the product that determine if something is natural, but also the manufacturing process. There is no EU legislation within this area, so whether cheese powder can be declared as a natural ingredient or not depends on the specific requirements in the country where the end product is launched.
Usually, emulsifying salt is added, which will help the cheese melt and emulsify before dried into a powder. Most of Lactosan Cheese Powders will contain approx. 95% cheese and up to 5% emulsifying salt. Lactosan also has products with less cheese content, but with minimum 50% cheese. These products have added dairy ingredients, salt, flavouring, colour, etc.
We also have a line of Clean Label Cheese Powders without emulsifying salts. The products have been developed in close co-operation with KU Food (The University of Copenhagen) in order to meet the growing demand for Clean Label Foods with no additives (E-numbers).
It depends on cheese type and dry matter. From a tasting point of view the conversion is often less than the calculation will tell you as Lactosan primarily uses cheeses with a high maturation degree.
All powders which have lower water content than the surrounding air, will absorb water. Cheese powder is, however, not as critic as other powders (like sugar, salt ect.). If your product is highly water soluble, your product will also be highly hygroscopic.
A lot of Lactosan Cheese powders have Halal status. We have a wide range of HALAL/vegetarian Cheese Powders. Learn more here.
Cheese powder is a decent emulsifyer due to the content of free fatty acids, proteins and peptides. However, it cannot fully replace emulsifyers in certain products like mayonnaise.
No. Lactosan buys cheeses from all parts of the world but does not produce cheese. We buy cheeses primarily from the EU, but also New Zealand and Australia. We use more than 200 different cheeses with different maturation degrees in our production. It would not be physically possible to produce such a large variety of cheeses. In addition, many cheeses cannot be produced in Denmark (Parmesan, Feta, Gorgonzola etc.). Maturation in temperature-controlled warehouse is an important part of the quality assurance.
No, cheese powder is made from cheese and you cannot reverse the process. Cheese powder is used in various processed cheese and imitation cheeses to give a natural, authentic cheese taste.
As a starting point, it is easy to use Lactosan Cheese Powders in various applications as our cheese powders are relatively easily soluble, easy to dose and is included in the natural food matrix.
Most of Lactosan Cheese Powders have 18 months of shelf life when stored below 25° C. Storage above the recommended storage temperature may affect the shelf life of the powder and cause Maillard reaction (browning).
It takes approx. 2 kgs cheese, depending on dry matter in the specific cheese. Soft cheeses have a higher content of water than hard cheeses.
As a rule, 10 l of milk will be used to produce 1 kg of cheese. Dry matter of the cheese varies from type to type but it is about 50% in general.
At Lactosan, we remove the water from the cheese in the process of making it into a powder, which means we use about 2 kgs cheese to produce 1 kg of cheese powder, or 20 l of milk to produce 1 kg of cheese powder.
Legislation is often a national issue, and it can be different from country to country. The most general term used on the ingredient list is cheese powder. Additionally, the addition of cheese powder also allows to declare "Made with real cheese" and to declare specific cheeses, such as Cheddar, Emmental, Gouda, etc.).
In some countries one can also "calculate backwards" and declare the original amount of cheese before spray drying, so if 10% of Cheese Powder is added, and the cheese mix used for this powder had a dry matter of 50%, it is possible to declare "made with 20% cheese" and not just the 10% cheese powder added.
Our Clean Label products without emulsifying salt can be declared as dried cheese.
A new study at the University of Copenhagen published in the July 2015 issue of The Journal of Nutrition, shows that matured Cheese is healthier than young Cheese.
This is good news to all lovers of well-matured cheeses. It seems that a 24-month-ripened Cheddar is significantly healthier than a young Cheddar. And there is a good reason to believe that this also goes for other cheese types. During the study, 36 pigs were fed a diet rich in cheese with 4-month-ripened Cheddar, 14-month-ripened Cheddar or 24-month-ripened Cheddar to investigate how it affected their bodies. The pigs had a diet composed of an ordinary Danish diet apart from all fat deriving from cheese.
Cheddar was chosen because it is one of the most popular cheeses in the world. The differences were telling. The pigs eating long-matured cheese had 30% lower insulin level in their blood. Insulin contributes to blood sugar regulation. Too high levels of blood sugar may cause the development of metabolic syndrome and later type 2 diabetes. The pigs had also a 34% lower level of free fatty acids in their blood. A high level of free fatty acids is stated at overweight and type 2 diabetes.
The next step is to examine whether the intake of long-matured cheese has the same effect on human beings. The cheese researchers at the University of Copenhagen take an interest in the degree of ripeness because this is one of the hypotheses for why cheese in a number of tests has shown not to have the negative effects which you traditionally expect from saturated fat – eg bad cholesterol counts. Cheese – and yogurt too – differs from butter, inter alia, by being fermented ie partly decomposed and consequently changed bacterial cultures. Old cheese is more degraded than young cheese. Therefore, researchers would like to examine whether the degree of ripeness has an influence on the body.
The bacteria of Cheddar decompose especially the cheese proteins. In other cheeses, eg Camembert, the bacterial cultures decompose the milk fat. In this respect, a previous French study carried out on mice showed that matured Camembert has a better effect on the body than young Camembert. The positive effects were however other than described with regard to Cheddar, eg less fat in the liver than after the intake of young Camembert. This indicates that there may be distinct differences whether a given cheese is healthier than another cheese and in which way.
(Source: Website news of Politiken (Danish newspaper) dated 23.05.2015)
There is an increasing desire for less additives and a lower sodium level. The trend for cleaner declarations is increasing. By removing melting salt from our cheese powder, only cheese is left in our product, thus providing a cleaner declaration. Our Clean Label without emulsifying salt can be declared as Dried Cheese.
Cheese Powder can be used in numerous products, mainly to contribute to taste, but also mouthfeel and texture. Cheese Powder is used in the food industry instead of using cheese since cheese powder is much more convenient to handle, dose and store than traditional cheese.
You get the same real authentic cheese taste from cheeses in cheese powder. It is possible to claim "made with real cheese" and to claim specific cheese types.
All in all, you will get all the positive aspects of the cheese, and none of the negative.
No carrier is used for the production of Lactosan Cheese Powders. Only melting salts are added for better emulsification before spray drying. That is the reason for the high content of protein and fat as well as low content of carbohydrates and starch in Lactosan Cheese Powders.
We also produce a range of speciality Cheese Powders made without emulsifying salt - our range of Clean Label Cheese Powders.
If we cannot buy cheese with the desired maturation degree, we buy cheeses with lower maturation degree and continue the maturation in our stock until the cheese is ready for processing. Alternatively, cheeses with higher maturation degrees are mixed with cheeses that have a slightly lower maturation degree than expected.
Lactosan NCB® is the abbreviation for Lactosan NCB - Natural Culinary Booster® - a range of Cheese Powders constructed as low-dose flavor enhancers. They are natural flavor enhancers for a wide range of products that do not necessarily taste of or contain cheese.
In view of the microbiological quality, this heating step is important. Some customers want products to be UHT treated before drying, but this is more an exception to the rule as the high heat treatment temperature affects the taste profile negatively.