Patent ID: 7582323

Claim:
A process for making a fat-containing stable cheese product comprising the steps: (i) providing a first milk protein based composition; (ii) combining the product from step (i) with at least one additive, other than an emulsifying salt or non dairy derived emulsifying agents, selected from the group consisting of a flavour enhancer, a texture enhancer, a nutritional supplement, a fat source, a carbohydrate source, condiments, a second milk protein based composition, a non-dairy protein source, and any other dairy derived product or GRAS ingredient, and agitating to create a stable emulsion; (iii) heating the emulsion of step (ii) to a temperature above 50° C. for up to 60 minutes, to initiate coagulation and gel formation; and (iv) cooling the product of step (iii) to complete gel formation and to produce a final cheese product; wherein the first milk protein based composition is modified to alter one or more properties selected from flavour, texture, nutritional composition and functionality of the final cheese product; and wherein said first milk protein based composition comprises a milk or milk product selected from the group consisting of pasteurized or unpasteurized whole milk, skim milk, reduced fat milk, fat enhanced milk, milk ultrafiltration retentates, milk concentrates, powdered whole, reduced fat or skim milk, reconstituted whole, reduced fat or skim milk powder or any combination thereof, wherein said milk or milk product is sourced from any milk producing animal or analogue milk; with the proviso that when the first milk protein based composition of step (i) is a milk ultrafiltration retentate, the second milk protein based composition or non-dairy protein source added in step (ii) is not a protein concentrate or isolate; with the proviso that a bacterial starter culture is not used to make the cheese product.