| 摘要 |
The present invention is directed to a method for a high moisture, non-fat cheese sauce. In accordance with the method, a skim milk cheese having from about 40% to about 60% moisture and a milk protein source having from about 3% to about 70% moisture are heated to an elevated temperature of from about 160 DEG F to about 190 DEG F (about 71.1 DEG C to about 87.8 DEG C) with agitation so as to form a homogeneous mixture of the skim milk cheese and the milk protein source. The agitation at the elevated temperature is continued while a polyphosphate complexing salt, starch and a gum are added to the heated mixture. The agitation at the elevated temperature is continued for a period of time sufficient to gelatinize the starch and permit the polyphosphate complexing salt to interact with the casein of the skim milk cheese and the milk protein source and to form a stable, high moisture, non-fat cheese sauce. The cheese sauce is then packaged while the temperature of the cheese sauce is above about 100 DEG F (about 37.8 DEG C). |
