Vedelikaas

Vedelik kaas is a term used in dairy technology to describe a pourable, cheese-like emulsion consisting of dairy proteins and fats dispersed in water. It is designed to be a stable, ready-to-use product that resembles a sauce or beverage rather than traditional solid cheese.

Production typically involves forming a stable fat-in-water emulsion with emulsifiers and stabilizers, then pasteurizing and filling. Common stabilizers include hydrocolloids such as carrageenan or xanthan gum; emulsifiers may be lecithin, mono- and diglycerides, or plant-based alternatives for vegan variants. The formulation can be tuned to achieve a range of viscosities suitable for sauces, drizzles, or drinking products.

Characteristics vary with composition but generally feature high moisture content, mild dairy flavor, and pale to off-white color. pH is typically in the slightly acidic range, and shelf life depends on processing and storage conditions. When stabilized, the product can resist separation during gentle heating.

Applications include ready-to-use cheese sauces, toppings for pasta or vegetables, and culinary bases for soups or beverages. Both dairy-based and plant-based variants exist, reflecting growing interest in alternative emulsions and cheese analogues.

Regulatory considerations: vedelik kaas would be treated as a dairy product or cheese-like emulsion and subject to food-safety standards, labeling requirements, and allergen disclosures in most jurisdictions. Storage temperature and use-by dates follow standard dairy product guidelines.

See also: cheese sauce, dairy emulsion, emulsion technology.