Flow process for production of imitation cheese

Details Flow process for production of imitation cheese Flow process for production of imitation cheese

1976-09-10

1978-08-29

Naff, David M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient lacteal derived other than butter...

99453, 99460, 99462, 99466, 426583, 426519, A23C 1902, A23C 1912

Patent

active

041104846

ABSTRACT:
Imitation cheese is manufactured by a flow process from a plurality of edible ingredients comprising fat, protein, water, and flavor wherein the cheese product is set by the addition of an acidulant, in lieu of fermentation. The edible ingredients are introduced into an elongated, confined mixing zone in such a way that the acidulant and protein are in distinct and separate flow streams until in said zone, and in the zone are subjected, at a temperature of at least about 100.degree. F, to medium-to-high intensity axial and radial flow mixing. The mixing is continued until a substantially homogeneous mixture is obtained.

REFERENCES:
patent: 3419250 (1968-12-01), Brennan, Jr.
patent: 3432306 (1969-03-01), Edwards
patent: 3618902 (1971-11-01), Brennan, Jr.
patent: 3922374 (1975-11-01), Bell et al.

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