Method for preparing a cheese product

Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product

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426 34, 426 36, 426 40, 426 46, 426576, 426662, A23C 19055

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active

053956311

ABSTRACT:
A cheese product having a low level of saturated fat and cholesterol, a high level of polyunsaturated fat and good organoleptic properties is prepared by adding a fat-based cream to skim, semi-skimmed or low fat milk to a cheese vat and processing using conventional techniques to form cheese. The cream is prepared by adding a blend of vegetable pasteurized oils such as soya oil and hydrogenated soya oil and an emulsifier to an aqueous phase comprising a pasteurized blend of water and a stabilizer such as gelatin. The fat-in-water emulsion thus formed is then blended and homogenized to form the cream.

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patent: 4568548 (1986-02-01), Sprenger
patent: 4822623 (1989-04-01), Middleton
"Homogenization in Dairy Processing", Milk Industry, 87 (10): 1-4 (1975).
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Valtadzhieva et al., P1324 FSTA 74046984 (1972).
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Ehrlich, E. et al., Oxford American Dictionary, 1980, pp. 259, 799, Oxford University Press, New York.
Fennema, O. R., Food Chemistry, 1985, p. 169, Marcel-Dekker, Inc. (New York).

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