Process for Manufacture of Process Cheese Without Emulsifying Salt
AssigneeSouth Dakota Board of Regents
InventorsLloyd E. Metzger, Ahmed Hammam
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Abstract
A process cheese produced by a combination of an acid curd and a concentrated milk protein at specific ratios is disclosed. The process cheese is produced without an emulsifying salt. A method of producing the process cheese is disclosed. The method includes preparing a volume of concentrated milk protein and a volume of acid curd. The method further includes producing a volume of process cheese product by combining the volume of the concentrated milk protein and the volume of acid curd. The ratio of protein in the acid curd to the protein in the concentrated milk protein ranges from 1.35:1 to 3.35:1.
Claims29
A process cheese comprising:
- an acid curd;
- and
- a concentrated milk protein, wherein a ratio of protein in the acid curd to the protein in the concentrated milk protein ranges from 1.35:1 to 3.35:1.
A method of producing process cheese comprising:
- preparing a volume of concentrated milk protein;
- preparing a volume of acid curd;
- and
- producing a volume of process cheese product by combining the volume of the concentrated milk protein with the volume of the acid curd, wherein a ratio of protein in the acid curd to the protein in the concentrated milk protein ranges from 1.35:1 to 3.35:1.
A process cheese prepared by a process comprising the steps of:
- preparing a volume of an acid curd;
- preparing a volume of a concentrated milk protein;
- producing a volume of process cheese product by combining the volume of the concentrated milk protein with the volume of the acid curd, wherein a ratio of protein in the acid curd to protein in the concentrated milk protein ranges from 1.35:1 to 3.35:1.
Dependencies are inferred from the claim text.