Processed cheese preparations and method of making

Details Processed cheese preparations and method of making Processed cheese preparations and method of making

1991-12-09

1993-08-10

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Basic ingredient lacteal derived other than butter...

426583, 426577, 426578, A23C 19082

Patent

active

052347079

ABSTRACT:
The present invention provides a processed cheese preparation containing cheese, fat, processing salts, water and conventional additives, such as emulsifiers, binding agents, thickeners, curds, milk protein and aroma materials in the usual amounts, wherein trisodium citrate and/or sodium phosphate are used as processing salts in an amount of from 1.5 to 3% by weight and the mixture contains a modified starch with a high amylopectin and a low amylose content and/or highly esterified pectin, in an amount of from 0.25 to 2% by weight.

REFERENCES:
patent: 4568555 (1986-02-01), Spanier
patent: 5061503 (1991-10-01), Kong-Chan et al.
Kosikowski, F. 1966, Cheese and Fermented Milk Foods, Edwards Brothers, Inc. Ann Arbor, Mich., pp. 290, 297, 298, 299.
Whistler, R. et al. 1984. Starch: Chemistry and Technology, 2nd. Ed. Academic Press, N.Y. p. 579.

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