Low-water activity cheese and method of preparation
AssigneeGamay Foods, Inc.
InventorsAly Y. Gamay, Ned R. Schumacher
Life of this patent
Estimating the term…
Abstract
A shelf-stable cheese with a low-water activity, and method of preparation. The resulting shelf-stable cheese/composition does not require refrigeration and does not support the proliferation of microorganisms. It can be prepared as suitable for baking applications and/or a consistency appropriate for the desired food product.
Claims21
A cheese composition, comprising:
- about 40.0 wt. percent to about 70.0 wt. percent natural cheese;
- about 1.0 wt. percent to about 10.0 wt. percent lactose;
- and
- about 2.0 wt. percent to about 15.0 wt. percent humectant.
A solid shelf-stable cheese, comprising:
- about 40.0 wt. percent to about 70.0 wt. percent natural cheese;
- about 2.0 wt. percent to about 15.0 wt. percent humectant;
- and an emulsifier, such that said cheese has a water activity level less than 0.86.
A solid cheese composition, comprising about 40.0 wt. percent to about 70.0 wt. percent natural cheese about 5.0 wt. percent to about 15.0 wt. percent humectant, and a fat component, said component consisting essentially of said component indigenous to and provided by said natural cheese.
A method of using lactose to prepare a shelf-stable cheese product having a water activity level less than 0.86, said method comprising:
- providing natural cheese and blending therewith lactose in an amount of about 1.0 wt. percent to about 10.0 wt. percent of said cheese product;
- and
- incorporating into said cheese and lactose blend a humectant in an amount of about 2.0 wt. percent to about 15.0 wt. percent of said cheese product.
A method of preparing a temperature-stable cheese and shelf-stable cheese, said method comprising:
- providing a proteinaceous material;
- mixing with said material an emulsifier in an sufficient to provide a pH of about 5.6 to about 6.5;
- incorporation with said mixture gum arabic in an amount sufficient to bind water without increasing the viscosity of said mixture;
- and
- incorporating with said mixture a humectant in an amount sufficient to provide a predetermined water activity level such that said cheese is shelf-stable and temperature stable.
A cheese composition comprising:
- a suitable proteinaceous material;
- a humectant in an amount sufficient to provide a predetermined water activity level such that said cheese is shelf stable;
- and
- gum arabic in an amount sufficient to bind water without increasing viscosity.
Dependencies are inferred from the claim text.