Patent ID: 6455092
Filing Date: 2002-09-24
Classification: A23C

Abstract:
Process for manufacturing a cheese product, which comprises:a) fractionating a starting cheese material having a protein network into pieces of cheese; b) adding to the pieces of cheese an emulsifying and calcium-complexing agent and sorbic acid or salt thereof to obtain a mixture; c) subjecting the mixture to heat treatment and mechanical treatment by kneading at a temperature of less than 60Â° C. for a period of between 30 seconds and 2 minutes in order to obtain a heated mixture with limited destructuring of the protein network of the starting cheese material; d) cooling the heated mixture to a temperature of less than 50Â° C. in order to initiate restructuring of the protein network and constitution of a stable emulsion of fats and other constituents of the starting cheese material, and to obtain a curd; e) subjecting the curd to a mechanical treatment in order to complete the restructuring of the protein network; and f) shaping the curd obtained in step e); whereby the cheese product obtained has substantially the textural and organoleptic characteristics of said starting cheese material.