Method for making a process cheese analog

Details Method for making a process cheese analog Method for making a process cheese analog

1981-11-20

1984-07-10

Caroff, Marc L.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 41, 426 42, 426104, 426582, 426583, 426585, A23C 2000, A23C 2102, A23C 2104, A23C 2106

Patent

active

044593139

ABSTRACT:
A natural cheese analog is produced by coagulating a cheese-like curd from a mixture of conditioned liquid cheese whey and a dry casein material to form a substantially fat-free cheese analog. The fat-free cheese analog is comminuted; further processed by adding a selected fat, preferably in the form of vegetable oils, and adding emulsifiers and other ingredients; and then heated to a temperature in the range of 155.degree.-205.degree. F. until it forms a fluent mass which is subsequently cast into any desired shape. The resultant product is a process cheese analog having any desired flavor, texture and fat content.

REFERENCES:
patent: 1634410 (1927-07-01), Eldredge
patent: 1918595 (1933-07-01), Frederiksen
patent: 3397994 (1968-08-01), Elenbogen et al.
patent: 3716377 (1973-02-01), Bratland
patent: 3732110 (1973-05-01), Pontecorvo
patent: 3780182 (1973-12-01), Johnson et al.
patent: 3814825 (1974-06-01), Gilmartin et al.
patent: 3843808 (1974-10-01), Ziccarelli
patent: 3899605 (1975-08-01), Schaap
patent: 3911143 (1975-10-01), Colmey et al.
patent: 4197322 (1980-04-01), Middleton
Currently pending application of Swanson et al., Ser. No. 881,001, filed Feb. 24, 1978.

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