FOOD PRODUCTS AND SYSTEMS AND METHODS OF MAKING SAME

摘要

Food products and systems and methods for their production involve microfiltration (“MF”) of fluid skim to form a MF retentate, combining the MF retentate with cream and subjecting the combination to ultrafiltration (“UF”) to form a UF retentate. Prior to UF, the composition is formed of non-acidified components. Following UF, the UF retentate is acidified and forms a food product including a high solids content. The solids content may be further increased using evaporation. The resulting cheese or cheese base contains a lower whey protein ratio in a fat:casein:whey protein ratio compared to systems and methods that do not employ MF.

主权项

1. A method for the production of a food product, the method comprising:
separating whole milk into cream and skim milk; subjecting the separated skim milk to microfiltration (“MF”) to remove at least a portion of whey protein from the skim milk to form a skim milk MF retentate; combining the separated cream with the skim milk MF retentate; subjecting the combined cream and skim milk MF retentate to ultrafiltration (“UF”) to remove moisture and increase total solids thereby forming a UF retentate; and acidifying the UF retentate to form the food product, wherein prior to the step of acidifying, the cream, skim milk, skim milk MF retentate and UF retentate are non-acidified.