Method for manufacture of a low-fat cheese

Details Method for manufacture of a low-fat cheese Method for manufacture of a low-fat cheese

1993-03-31

1994-12-20

Czaja, Donald E.

Food or edible material: processes, compositions, and products

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

Basic ingredient lacteal derived other than butter...

426 36, 426658, 426804, A23C 1900

Patent

active

053744438

ABSTRACT:
The present invention is directed to a low-fat processed cheese manufactured from skim milk cheese. In the method of the invention, a mixture of skim milk cheese, a low viscosity bulking agent and an emulsifying salt is provided. The mixture is heated to an elevated temperature of from about 175.degree. F. to about 240.degree. F. The mixture is held at the elevated temperature for a period of from about 0.5 minutes to about 8 minutes to provide a homogeneous molten cheese mass. The cheese mass is then packaged to provide a low fat processed cheese. The low-fat processed cheese of the invention is particularly suitable for the manufacture of processed cheese slices.

REFERENCES:
patent: 4166142 (1979-08-01), Chang
patent: 4748041 (1988-05-01), Player et al.
patent: 5061504 (1991-10-01), Kong-Chan et al.
patent: 5064660 (1991-11-01), Silver
patent: 5079024 (1992-01-01), Crane
patent: 5215778 (1993-06-01), Davison et al.
patent: 5234707 (1993-08-01), Merkenich et al.
patent: 5236719 (1993-08-01), Meyers et al.

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