| 摘要 |
<p>A cheese extender comprised of a congealed mixture of a synergistic combination of sodium caseinate and potassium caseinate, fat and water. The weight ratios of the caseinates to fat are from 1:2 to 2:1 and the weight ratios of water to the total of the caseinates and fat are from 1:2 to 3:1. The ratios of the sodium caseinate to potassium caseinate are 4:1 to 1:4. The ingredients are heated to at least partially solvate the caseinates and then cooled to form the congealed mixture which closely resembles mozzarella cheese in texture and mouth-feel.</p> |
