| 摘要 |
<p>Described are cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions, wherein the cheese compositions may include combinations of casein protein, fiber, non-casein protein, non-pregelatinized, modified starch, and a fat component. In a preferred embodiment, the cheese composition comprises from 20 to 30 weight percent fat, casein protein, in an amount of not greater than 20 weight percent, from 1 to 5 weight percent fiber, emulsifying salt, and from 25 to 50 weight percent water.</p> |
