Patent ID: 6669978
Filing Date: 2003-12-30
Classification: A23C

Abstract:
A method for preparing process cheese comprising the following:(1) combining milk protein, whey protein, milkfat, an emulsifier, and one or more ingredients selected from whole whey, cheese, and lactic acid, to form a dairy emulsion; (2) cooking the dairy emulsion to form a cooked emulsion; and (3) cooling the cooked emulsion to form a process cheese, wherein at least one of the dairy emulsion or the cooked emulsion is homogenized, wherein the process cheese has a ratio of casein to whey protein of from about 50:50 to about 75:25, and wherein the process cheese has a penetrometer firmness of about 10 to about 20 mm and a melting point of about 105 to about 150Â° F.