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
1992-11-04
1998-05-12
Pratt, Helen
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426520, 426583, A23C 19084
Patent
active
057501777
ABSTRACT:
A cheese that contains high levels of whey proteins, is free of emulsifying agents, and yet has good melt properties is disclosed. The cheese may be made from 100% UF cheese, containing most and preferably all of the whey proteins from milk, or from a blend of UF and conventional cheese. The preferred process of the present invention involves heating the cheese to a temperature of above 125.degree. F., and preferably below 165.degree. F., mixing the cheese in the absence of emulsifying agents and using low levels of shear, and rapidly cooling the heated, mixed cheese. A variety of full fat, low fat and zero fat natural cheeses equivalent to comparable conventional cheeses, including American-type cheeses, can be made. The cheeses have a Schreiber melt test score of 3 or above and a Mettler melt temperature of less than 200.degree. F.
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Bell Lawrence I.
Narasimmon Raj G.
Yee Jeng-Jung
Pratt Helen
Schreiber Foods, Inc.
Shurtz Steven P.
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