Patent ID: 6905719
Filing Date: 2005-06-14
Classification: A21D,A23C

Abstract:
1. A savory, smooth-textured, bakeable and shelf-stable cheese product, which is bake stable at temperatures of up to 115° C.±5° C. comprising: a) a dispersed fat phase comprised of triglyceride fat in an amount of from 0.5% to 40% by weight of the total weight of the cheese product; b) an aqueous liquid phase comprising water in an amount of at least 3% by weight based on the total weight of the cheese product and a plasticizing polyhydric alcohol in an amount of at least 50% by weight of the aqueous phase and dissolved soluble solids, the combined amount of the plasticizing polyhydric alcohol and the dissolved soluble solids being sufficient to provide the total cheese product with an A c) a solids phase, containing cheese flavor in an amount sufficient to comprise at least 15% by weight of the total weight of the cheese product; d) not more than 20% by weight lactose based on the total weight of the cheese product.