Method for making a process cheese analog
AssigneeA. M. Swanson & Associates, Inc.
InventorsArthur M. Swanson, Edwin E. Wohlt, Robert J. Swanson
Life of this patent
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Abstract
A natural cheese analog is produced by coagulating a cheese-like curd from a mixture of conditioned liquid cheese whey and a dry casein material to form a substantially fat-free cheese analog. The fat-free cheese analog is comminuted; further processed by adding a selected fat, preferably in the form of vegetable oils, and adding emulsifiers and other ingredients; and then heated to a temperature in the range of 155.degree.-205.degree. F. until it forms a fluent mass which is subsequently cast into any desired shape. The resultant product is a process cheese analog having any desired flavor, texture and fat content.
Claims11
A method of making a process cheese analog resembling processed natural cheese in texture, flavor and body comprising the steps of:
- a. producing a substantially fat-free natural cheese analog from a mixture of a dry casein material and a liquid cheese whey conditioned by the addition thereto of a material selected from the group consisting of sodium hydroxide and calcium hydroxide including the steps of acidifying the mixture, adding a coagulating enzyme to the mixture to form a cheese-like curd, cutting, draining and pressing the curd;
- b. comminuting the fat-free cheese analog;
- c. adding a quantity of a selected fat to the comminuted cheese analog;
- d. adding a quantity of emulsifier to the comminuted cheese analog in an amount sufficient to increase the softness and meltability of the resultant process cheese analog;
- e. heating the fat and cheese analog mixture to a temperature between about 155.degree.-205.degree. F. until it forms a fluent mass;
- and
- f. casting the fluent mass into any desired shape.
Dependencies are inferred from the claim text.