Soy cheese spread and process for preparing same

Details Soy cheese spread and process for preparing same Soy cheese spread and process for preparing same

1974-12-09

1976-09-21

Monacell, A. Louis

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 52, 426602, 426634, A23L 120

Patent

active

039820254

ABSTRACT:
A soy cheese spread having excellent spreadability, oral melting and flavor characteristics is made by admixing a soy cheese, prepared by fermenting soy milk with a lactic acid-forming cheese starter culture to form a curd, with an edible oil or fat, a cheese emulsifying melting salt, and water and then vigorously agitating this mixture at an elevated temperature to liquefy and homogeneously emulsify the ingredients thereof and thereby form a product having a paste-like consistency.

REFERENCES:
patent: 3364034 (1968-01-01), Hoersch et al.
patent: 3433643 (1969-03-01), Tatter et al.
patent: 3857970 (1974-12-01), Tsumura et al.

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