Methods for making heat-treated cheeses
AssigneeGlanbia Nutritionals Limited
InventorsValerie Arechiga, David Perry
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Abstract
Disclosed are methods for producing cheeses having the desirable properties of process cheese, using phospholipase enzyme(s), without the addition of emulsifying salts to produce such cheeses. The methods of the invention allow a cheese processor to produce a reduced-sodium process-type cheese without losing the recognized meltability and texture of processed cheese.
Claims12
A method for making a heat-treated cheese, the method comprising admixing with at least one shredded natural cheese a composition comprising at least one phospholipase, and heat-treating the shredded natural cheese and at least one phospholipase at a temperature of from about 165 degrees Fahrenheit to about 185 degrees Fahrenheit to produce a heat-treated cheese.
A method for making a heat-treated cheese, the method comprising preheating at least one phospholipase-treated shredded cheese at a temperature of from about 75 degrees Fahrenheit to about 120 degrees Fahrenheit, followed by heat-treating the cheese at a temperature of from about 165 degrees Fahrenheit to about 185 degrees Fahrenheit.
A method for making a heat-treated cheese, the method comprising of the steps of
- preheating at least one shredded cheese at a temperature of from about 75 degrees Fahrenheit to about 120 degrees Fahrenheit;
- heat-treating the cheese at a temperature of from about 155 degrees Fahrenheit to about 185 degrees Fahrenheit with constant agitation until a uniform molten consistency is produced, to produce a heat-treated cheese;
- and
- packaging and cooling the heat-treated cheese.
Dependencies are inferred from the claim text.