Method of making a low fat cheese product

Details Method of making a low fat cheese product Method of making a low fat cheese product

1992-12-28

1994-01-11

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...

426578, 426658, A23C 19082

Patent

active

052779262

ABSTRACT:
A method of making a high moisture, low fat processed cheese product, in which a mixture of particulate skim milk curd, salt and an emulsifying salt is first provided. This mixture is heated with agitation to an elevated temperature above about 160.degree. F. to provide a homogeneous cheese blend. An edible acid may be added to the cheese blend. An aqueous wet mix is added to the mixture to provide a high moisture, low fat cheese blend. The wet mix comprises water, a texture modifying agent selected from the group consisting of a maltodextrin, low D.E. corn syrup solids and mixtures thereof and a milk protein source. The wet mix is added to the cheese mixture under conditions whereby the temperature of the blend is maintained above about 130.degree. F. Agitation and heating are continued until the cheese blend reaches a temperature of at least about 190.degree. F. for a period of at least about 90 seconds to provide a high moisture, low fat processed cheese product having at least about 50% moisture.

REFERENCES:
patent: 3310406 (1967-03-01), Webster
patent: 5094873 (1992-03-01), Kerrigan et al.
Kosikowski, F. 1966, Cheese and Fermented Foods, Published by the Author, Distributed by Edwards Brothers, Inc., Ann Arbor, Mich. pp. 296, 299.

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