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
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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.
Claims20
A process recipe cheese product composition comprising:
- about 1 to about 12 wt. % vegetable oil that is liquid at room temperature;
- about 0.5 to about 10 wt. % corn-derived starch;
- and
- about 0 to about 10 wt. % potato-derived starch,
- wherein the composition has a moisture content of 45% to 54%.
A process recipe cheese product composition comprising:
- 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 water and heated over medium heat 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, and about 0 to about 10 wt. % potato-derived starch to form a mixture;
- cooking the mixture at a temperature of about 170° to about 210° F. to form a cooked mixture;
- and
- shearing at least one of the mixture and the cooked mixture,
- wherein the composition has a moisture content of 45% to 54%.
Dependencies are inferred from the claim text.