Method for the manufacture of process cheese

Details Method for the manufacture of process cheese Method for the manufacture of process cheese

2005-06-07

2005-06-07

Wong, Leslie (Department: 1761)

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

C426S036000, C426S038000, C426S519000, C426S582000

Reexamination Certificate

active

06902750

ABSTRACT:
A method for eliminating the uncooked curd defect in process cheese products associated with fortification of milk during the natural cheese make process. This fortification results in a significant increase in the amount of calcium bound in the casein micelle. The fortified milk is subjected to an acid or acid producing material that quickly lowers the pH either before or after pasteurization to a pH of approximately 6.6 to 5.70. The acidification is performed under turbulent conditions to maintain milk protein native integrity. The acidification step results in a significant migration of calcium out of the casein micelle and into a soluble form that is carried away with the whey stream. The acidified fortified milk is then subjected to the conventional cheese making process. The resulting natural cheese can then be further processed into a process cheese product without the risk of uncooked curd particles in the finished product.

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