Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1983-11-14
1985-11-12
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426583, 426613, 426578, 426589, A23C 2106, A23C 2108
Patent
active
045527741
ABSTRACT:
A process for making a cheese-like product includes blending shredded cheese with a composition containing water, milk solids and functional whey proteins to form a mixture. Starch is added to the mixture up to 10% of the weight of the mixture. The mixture is then heated to an approximate temperature range of 140.degree. F. to 190.degree. F. and the starch and functional whey protein are permitted to gel and the cheese permitted to melt. The gelled mixture is then processed to reduce the cheese protein to an approximate particle size range of 5 to 325 microns.
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Hunter Jeanette
Land O'Lakes, Inc.
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