MANUFACTURE OF NON-STANDARD CHEESE PRODUCTS

摘要

The present invention is directed to non-standard cheese products and their methods of manufacture. More particularly, this invention is directed to the manufacture of cheese products by blending a cheese analog or a cream cheese substitute, a standard cheese having the desired flavor profile, and an acidified dairy slurry. The non-standard cheese products of the present invention have functional and organoleptic properties similar to standard cheese products in spite of reduced levels of cholesterol and saturated fats . The non-standard cheese products of the present invention are soft and easily blended with other food ingredients, making them ideally suited for u se as ingredients in industrial food applications (e.g., baked products, desser t fillings, icings, and the like. Especially preferred non-standard cheese products of this invention include soft cheeses such as, for example, cream cheese and Neufchatel cheese.