Composition and method of making processed cheese
AssigneeBK Ladenburg GmbH
InventorsKarl Merkenich, Andrea Maurer-Rothmann, Edgar Walter, Guenter Scheurer, Henning Klostermeyer
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Abstract
Composition and method of making a processed cheese preparation containing cheese, fat, processing salts, water and conventional additives, such as emulsifiers, binding agents, thickeners, curds, milk protein and aroma materials in the usual amounts, wherein trisodium citrate and/or sodium phosphate are used as processing salts in an amount of from 1.5 to 3% by weight and the mixture contains a glycerol or saccharose ester with one citric acid residue and one edible fatty acid residue or with two edible fatty acid residues in an amount of from 0.5 to 2% by weight.
Claims6
A processed cheese preparation comprising cheese, fat, water, and a processing salt component comprised of at least one of trisodium citrate or sodium phosphate, wherein said processing salt component is present at a concentration of from about 1.5 to about 3% by weight, and wherein said preparation further comprises an ester of glycerol or of saccharose having one citric acid residue and further having either one or two of an edible fatty acid residue, wherein said ester is present at a concentration of from about 0.5 to about 2% by weight.
A processed cheese preparation according to claim said cheese preparation further comprising any of the following additives:
- an emulsifier, a binding agent, a thickener, curds, a milk protein or an aroma providing material.
A method of producing a processed cheese comprising the steps of
- mixing and heating to the melting temperature a mixture comprising cheese, fat, water and a processing salt component comprised of at least one of trisodium citrate or sodium phosphate,
- homogenizing the resulting melted mixture with vigorous stirring, and
- cooling the resulting homogenized mixture to ambient temperature,
- wherein said processing salt component is present at a concentration of from about 1.5 to about 3% by weight,
- and wherein said preparation further comprises an ester of glycerol or of saccharose having one citric acid residue and further having either one or two of an edible fatty acid residue,
- wherein said ester is present at a concentration of from about 0.5 to about 2% by weight.
Dependencies are inferred from the claim text.