| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide cooked and homogenized cheese products and methods, using supplemental phospholipids to provide reduced melt restriction and modulate oiling-off. <P>SOLUTION: One embodiment provides a cooked cheese product having at least one natural cheese in the range of 20 to 92 wt.%; a protein supplement in the range of 0.25 to 30 wt.%; and a phospholipid supplement in the range of about 0.1 to 1 wt.%; wherein cooked cheese product is homogeneous and does not contain significant levels of emulsifying salts. The phospholipid supplement can be in the range of about 0.25 to 1 wt.%, and preferably 0.4 wt.%. Homogenizing the cooked cheese product can be by a pressure in the range of about 70 to 246 Kg/cm. <P>COPYRIGHT: (C)2012,JPO&INPIT |
