Method for preparing a cheese product
AssigneeWaterford Co-Operative Dairy and Trading Society Limited
InventorKevin Sweeney
Life of this patent
Estimating the term…
Abstract
A cheese product having a low level of saturated fat and cholesterol, a high level of polyunsaturated fat and good organoleptic properties is prepared by adding a fat-based cream to skim, semi-skimmed or low fat milk to a cheese vat and processing using conventional techniques to form cheese. The cream is prepared by adding a blend of vegetable pasteurized oils such as soya oil and hydrogenated soya oil and an emulsifier to an aqueous phase comprising a pasteurized blend of water and a stabilizer such as gelatin. The fat-in-water emulsion thus formed is then blended and homogenized to form the cream.
Claims15
A method for preparing a cheese product comprising:
- forming a fat-based cream by homogenizing a fat phase and a water phase, wherein said fat-based cream contains fat being coated by a membrane which is free of casein such that in a casein lattice produced during cheese making, the fat substantially mimics the behavior of milk fat,
- adding the fat-based cream product and milk after homogenization to a cheese vat either alone or in combination with a milk fat, and
- preparing the cheese product by adding a clotting enzyme to the vat.
Dependencies are inferred from the claim text.