Physically stable liquefied cheese composition and process for making it
AssigneeNestec S.A.
InventorsPraveen Upreti, David Wulff
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Abstract
The present invention relates to a physically stable cheese composition comprising 55-75 wt % soft cheese and 25-45 wt % water; wherein the cheese composition has a viscosity from 2000 to 4,500 cP at 10° C., and a pH from 4.0 to 4.8; and wherein particles comprised in the cheese composition have a median particle size distribution of 0.6 to 10 micro-meter, preferably of 0.9 to 7 micro-meter. The invention further pertains to a process for making the cheese composition.
Claims15
A physically stable cheese composition comprising:
- 55-75 wt % soft cheese, and
- 25-45 wt % water;
- the cheese composition has a viscosity from 2,000 to 4,500 cP at 10° C., and a pH from 4.0 to 4.8;
- and
- particles comprised in the cheese composition have a median particle size distribution of 0.6 to 10 micro-meter.
Process for making a physically stable cheese composition comprising the steps of:
- a) mixing 55-75 wt % soft cheese with 25-45 wt % water at room temperature with a blender;
- b) adjusting the pH of the soft cheese-water mixture to a pH from 4.0-4.8;
- c) heating the soft cheese-water mixture under continuous mixing to a temperature of 50-65° C.;
- d) homogenizing the heated soft cheese-water mixture under pressure at 30-500 bar at a temperature of 50-65° C.;
- and
- e) cooling the heat treated soft cheese-water mixture to a temperature of 4-20° C.
Food product made with a cheese composition comprising:
- 55-75 wt % soft cheese, and 25-45 wt % water;
- the cheese composition has a viscosity from 2,000 to 4,500 cP at 10° C., and a pH from 4.0 to 4.8;
- and particles comprised in the cheese composition have a median particle size distribution of 0.6 to 10 micro-meter.
Dependencies are inferred from the claim text.