Cheese with improved melt properties and methods of producing same

A process for converting a cheese with poor melt characteristics to a cheese with good melt characteristics comprising the steps of:

• a) providing a cheese comprising whey protein and casein at a ratio of at least 1:16 whey proteins to casein, said cheese having a Schreiber melt test value of less than 1.75 and a Mettler melt temperature of over 200.degree. F.;
• b) heating said cheese to a temperature above 125.degree. F.;
• c) mixing said cheese in the absence of emulsifying agents until a homogeneous cheese mass is obtained;
• and
• d) cooling said heated, mixed cheese, thereby producing a cheese with a Schreiber melt test value of at least 1.75 and a Mettler melt temperature of less than 200.degree. F.

A process for making a cheese with a higher level of whey proteins than in conventional cheese and having good melt properties comprising the steps of:

• a) providing one or more first cheeses containing a weight ratio of less than 1:40 whey proteins to casein and one or more second cheeses containing whey proteins and casein at a weight ratio of at least 1:16 whey proteins to casein;
• b) mixing said first and second cheeses in the absence of emulsifying agents while heating said mixture;
• c) cooling said mixture to form said cheese;
• d) the ratio of said first and second cheeses, the shear conditions during mixing, the temperature of heating and the rate of cooling of the mixture being sufficient to produce a cheese with a Schreiber melt test value of at least 1.75 and a Mettler melt temperature of less than 200.degree. F.