Processed cheese without emulsifying salts

摘要

The present invention is directed to process cheese type products prepared with calcium-reduced ingredients but without emulsifying salts and methods of producing such process cheese type products without emulsifying salts. The process cheeses of the present invention are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture, without using emulsifying salts. The process cheeses of the present invention are also lower in sodium than conventional produces cheese products.

主权项

1. A method of making a process cheese product, the method comprising:
forming a mixture comprising (1) about 20 to about 87 percent of a natural cheese or mixture of natural cheeses, and (2) about 0.8 to about 25 percent (solid basis) of a calcium reduced casein source in a cooker; heating the formed mixture to 160° F. by the injection of steam into the formed mixture until a homogenous mixture is formed to produce the process cheese product, wherein the produced process cheese product is homogenous and contains less than about 350 mg sodium per ounce and does not contain significant levels of emulsifying salts.