Dry blend Lactarin XP 3074 carrageenan, salt and 2% of the 8.4% whey protein. Add remaining whey protein to skim milk in jacketed kettle with agitation. When using an open kettle, add 5% additional water for evaporation. Add dry ingredients with agitation. Heat while agitating to 85 C. In a separate vessel, with agitation, melt cheddar cheese to 85 C. Add melted cheese to contents of first kettle while maintaining agitation and 85 C temperature. Add color and flavor. Mix until uniform. Fill and cool. Note: A Stephan Cooker, which eliminates the need for a two-kettle system, is desirable. Otherwide, a two-vessel system is necessary.
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