Process recipe cheese product with improved melt and firmness and method for manufacture
AssigneeKraft Foods Group Brands LLC
InventorsMarlene Celis, Shantanu Agarwal, Kathryn Jeanne Horan, Jonathan L. Reeve
Life of this patent
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Abstract
In one form, a process recipe cheese product composition is provided with improved melt and improved firmness as well as a method of manufacturing the same. The process recipe cheese product composition includes vegetable oil, corn-derived starches, and potato-derived starches. The process recipe cheese product may have a mechanical firmness in a range of about 6.5 to about 12 Kg·s and provide a melt in a range of 1″ to 1½″ as measured by heating a disc of cheese 0.875″ in diameter and 0.25″ thick in a double boiler containing water and heated over medium heat for 4 minutes.
Claims18
A process recipe cheese product composition comprising:
- about 1 to about 12 wt. % vegetable oil that is liquid at room temperature;
- about 8 to about 16 wt. % dairy protein;
- about 0.5 to about 10 wt. % corn-derived starch;
- and
- about 0 to about 10 wt. % potato-derived starch,
- wherein the composition is in the form of at least one of a slice, block, shred, loaf, or chunk and has a moisture content of 45% to 54%.
A process recipe cheese product composition comprising:
- about 1 to about 12 wt. % vegetable oil that is liquid at room temperature;
- corn-derived starches;
- and
- potato-derived starches,
- wherein the process recipe cheese product has a moisture content of 45% to 54%, and provides a melt in a range of 1″ to 1½″ as measured by heating a disc of cheese 0.875″ in diameter and 0.25″ thick in a double boiler containing boiling water for 4 minutes.
A method for preparing process recipe cheese product comprising the steps of:
- combining about 1 to about 12 wt. % vegetable oil that is liquid at room temperature, about 0.5 to about 10 wt. % corn-derived starch, about 8 to about 16 wt. % dairy protein, and about 0 to about 10 wt. % potato-derived starch to form a mixture;
- cooking the mixture at a temperature of about 170° F. to about 210° F. to form a cooked mixture;
- and
- shearing at least one of the mixture and the cooked mixture,
- wherein the product has a moisture content of 45% to 54% and wherein at least one of the shearing and cooking steps are performed to provide oil droplets in the process recipe cheese product wherein at least 40% of the oil droplets are smaller than 10 micrometers.
Dependencies are inferred from the claim text.