Physically stable liquefied blue cheese composition and process for making it
AssigneeSociete des Produits Nestle S.A.
InventorsClaude Parmantier, Elodie Audrey Soussan, Praveen Upreti
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Abstract
The present invention relates to a process for preparing a liquid cheese composition comprising a blue cheese, a fresh cheese and a vegetable oil, wherein the liquid cheese composition does not comprise a food additive added beyond the food additives present in the cheeses. A further aspect of the present invention is the resulting blue cheese composition.
Claims17
A liquid cheese composition comprising:
- 30-60 wt % blue cheese;
- 20-35 wt % fresh cheese;
- 2-12 wt % vegetable oil;
- and
- a liquid aqueous component selected from the group consisting of water, milk and whey;
- wherein the liquid cheese composition has a pH from 4.5 to 6.0, and a viscosity from 50,000 to 350,000 cP at a temperature of 8° C.;
- and
- wherein the liquid cheese composition does not comprise diglycerides.
A process for preparing a liquid cheese composition comprising 30-60 wt % blue cheese, 20-35 wt % fresh cheese, 2-12 wt % vegetable oil, a liquid aqueous component selected from the group consisting of water, milk and whey, wherein the liquid cheese composition has a pH from 4.5 to 6.0, and a viscosity from 50,000 to 350,000 cP at a temperature of 8° C., and wherein the liquid cheese composition does not comprise diglycerides, the process comprising the steps of:
- a) mixing the blue cheese, the fresh cheese, the vegetable oil and the aqueous component in a mixer to form a mixture;
- b) heating the mixture of step a) to a temperature above 55° C.;
- and
- c) homogenizing the mixture of step a) at a temperature of above 55° C. and under pressure of at least 250 bars.
A food product comprising a liquid cheese composition comprising 30-60 wt % blue cheese, 20-35 wt % fresh cheese, 2-12 wt % vegetable oil, a liquid aqueous component selected from the group consisting of water, milk and whey, wherein the liquid cheese composition has a pH from 4.5 to 6.0, and a viscosity from 50,000 to 350,000 cP at a temperature of 8° C., and wherein the liquid cheese composition does not comprise diglycerides.
Dependencies are inferred from the claim text.