Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1992-06-01
1994-04-19
Pratt, Helen F.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426573, 426578, A23C 1909
Patent
active
053043871
ABSTRACT:
The present invention is directed to a method for producing a high moisture, non-fat cheese sauce. In accordance with the method, a skim milk cheese having from about 40% to about 60% moisture and a milk protein source having from about 3% to about 70% moisture are heated to an elevated temperature of from about 160.degree. F. to about 190.degree. F. with agitation so as to form a homogeneous mixture of the skim milk cheese and the milk protein source. The agitation at the elevated temperature is continued while a polyphosphate complexing salt, starch and a gum are added to the heated mixture. The agitation at the elevated temperature is continued for a period of time sufficient to gelatinize the starch and permit the polyphosphate complexing salt to interact with the casein of the skim milk cheese and the milk protein source and to form a stable, high moisture, non-fat cheese sauce. The cheese sauce is then packaged while the temperature of the cheese sauce is above about 100.degree. F.
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"Phosphates Improve Many Foods", Food Technology, pp. 80-92 (Apr., 1990).
Kraft General Foods Inc.
Pratt Helen F.
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