CN115777794B - Cheese sauce and preparation method thereof - Google Patents
Cheese sauce and preparation method thereof Download PDFInfo
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- CN115777794B CN115777794B CN202211683852.6A CN202211683852A CN115777794B CN 115777794 B CN115777794 B CN 115777794B CN 202211683852 A CN202211683852 A CN 202211683852A CN 115777794 B CN115777794 B CN 115777794B
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 65
- 235000015067 sauces Nutrition 0.000 title abstract description 30
- 238000002360 preparation method Methods 0.000 title abstract description 14
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 45
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 45
- 239000000843 powder Substances 0.000 claims abstract description 44
- 235000021119 whey protein Nutrition 0.000 claims abstract description 44
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- 235000014121 butter Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000796 flavoring agent Substances 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 18
- 235000019634 flavors Nutrition 0.000 claims abstract description 14
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 13
- 239000003381 stabilizer Substances 0.000 claims abstract description 13
- 150000001875 compounds Chemical class 0.000 claims abstract description 12
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 11
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 11
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 11
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 11
- 235000008939 whole milk Nutrition 0.000 claims abstract description 10
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 5
- 230000001502 supplementing effect Effects 0.000 claims abstract description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 34
- 239000000203 mixture Substances 0.000 claims description 19
- 239000004310 lactic acid Substances 0.000 claims description 17
- 235000014655 lactic acid Nutrition 0.000 claims description 17
- 238000002844 melting Methods 0.000 claims description 13
- 230000008018 melting Effects 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 9
- 238000011049 filling Methods 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 240000008886 Ceratonia siliqua Species 0.000 claims description 4
- 235000013912 Ceratonia siliqua Nutrition 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 4
- 239000000679 carrageenan Substances 0.000 claims description 4
- 235000010418 carrageenan Nutrition 0.000 claims description 4
- 229920001525 carrageenan Polymers 0.000 claims description 4
- 229940113118 carrageenan Drugs 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 239000001509 sodium citrate Substances 0.000 claims description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 4
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 4
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 244000068988 Glycine max Species 0.000 abstract description 2
- 235000010469 Glycine max Nutrition 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- 235000008429 bread Nutrition 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 235000014438 salad dressings Nutrition 0.000 abstract description 2
- 235000013365 dairy product Nutrition 0.000 description 7
- 238000009928 pasteurization Methods 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 4
- 239000006072 paste Substances 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 240000002129 Malva sylvestris Species 0.000 description 2
- 235000006770 Malva sylvestris Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000005862 Whey Substances 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000606 toothpaste Substances 0.000 description 1
- 229940034610 toothpaste Drugs 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides cheese sauce and a preparation method thereof, wherein the cheese sauce comprises the following raw materials in percentage by weight: 1 to 3 percent of low-viscosity concentrated whey protein powder, 5 to 7 percent of viscous concentrated whey protein, 7 to 11 percent of common whey protein powder, 3 to 6 percent of whole milk powder, 20 to 25 percent of salt-free butter, 0.2 to 0.4 percent of emulsifying salt, 0.2 to 0.5 percent of microcrystalline cellulose, 0.1 to 0.2 percent of compound stabilizer, 1 to 2 percent of flavoring agent and water for supplementing to 100 percent. Compared with the product actually adopting natural cheese, the cheese sauce disclosed by the invention has the advantages of saving larger material cost, being milder in flavor and being easier to popularize in China. Meanwhile, due to the good fluidity and proper viscosity, the soybean paste can be eaten together with rice or bread, and is very nutritional and convenient to use as a spread or salad dressing.
Description
Technical Field
The invention relates to the field of dairy products, in particular to cheese sauce and a preparation method thereof.
Background
The nutrition and health of people brought by dairy products are accepted and accepted by more and more consumers, and the largest difference between China and foreign countries in the aspect of dairy consumption is that the combination of dairy products and catering is very limited. The cheese in the dairy products is the mouthfeel and flavor which Chinese consumers are willing to combine with catering, and the cheese is blended into more eating scenes, so that the dairy products have health and market value. However, natural cheeses in China almost depend on import, and processed cheeses mainly use natural cheeses as raw materials, so that related products have higher selling prices and are less in appearance.
Disclosure of Invention
The invention aims to provide novel cheese sauce and a preparation method thereof, wherein the novel cheese sauce is prepared from milk raw materials of non-natural cheese, has natural cheese flavor and mouthfeel, is suitable for being smeared and mixed with sauce together with a meal, can break through the traditional packaging form, and is manufactured into a toothpaste tube shape or a bag, thereby realizing the consumption and popularization of dairy products and cheese flavor products.
The invention provides cheese sauce which comprises the following raw materials in percentage by weight: 1 to 3 percent of low-viscosity concentrated whey protein powder, 5 to 7 percent of viscous concentrated whey protein, 7 to 11 percent of common whey protein powder, 3 to 6 percent of whole milk powder, 20 to 25 percent of salt-free butter, 0.2 to 0.4 percent of emulsifying salt, 0.2 to 0.5 percent of microcrystalline cellulose, 0.1 to 0.2 percent of compound stabilizer, 1 to 2 percent of flavoring agent and water for supplementing to 100 percent.
In the invention, the protein content of the low-viscosity concentrated whey protein powder is more than or equal to 50%, and the viscosity of the low-viscosity concentrated whey protein powder is 0.
In the invention, the low-viscosity concentrated whey protein powder is low-viscosity concentrated whey protein powderYO-8075。
In particular, the viscous concentrated whey protein is whey protein powder with protein content more than 50%, preferablyYO-5011. The low viscosity concentrated whey protein powder is especially whey component discharged during production of natural cheese, and is prepared by special treatment, dissolving to obtain whey protein powder without viscosity, preferably +.>YO-8075. The common whey protein powder is especially whey protein powder with protein content of 30-35%, preferably +.>35. The salt-free butter is butter without adding salt, and the fat content of the butter is 80-82%.
In the invention, the emulsifying salt comprises sodium citrate and sodium tripolyphosphate, and the mass ratio of the sodium citrate to the sodium tripolyphosphate is 15-20:1-3.
In the invention, the compound stabilizer comprises locust bean, guar gum and carrageenan, wherein the mass ratio of the locust bean to the guar gum to the carrageenan is 1:1:1-4.
In the invention, the flavoring agent consists of the following raw materials in percentage by weight: 0.1 to 0.5 percent of lactic acid, 0.7 to 0.9 percent of salt and 0.03 to 0.08 percent of cheese flavor essence.
The invention also provides a preparation method of the cheese sauce, which comprises the following steps:
(1) Melting and mixing the raw materials to obtain a mixture;
(2) Homogenizing the mixture obtained in the step (1);
(3) And (3) pasteurizing the material obtained in the step (2), hot filling, sealing and cooling to obtain the product.
In the step (1), the melting is preliminary melting at 70-85 ℃, stirring for 1-2 min, and rapidly heating to 90-95 ℃ within 1-2 min.
In the step (1), water and lactic acid are mixed, and then the diced salt-free butter is added, and the rest raw materials are added.
Wherein in the step (2), the homogenizing pressure is 140-170 bar.
The invention has the positive progress effects that:
compared with the product actually adopting natural cheese, the cheese sauce disclosed by the invention has the advantages of saving larger material cost, being milder in flavor and being easier to popularize in China. Meanwhile, due to the good fluidity and proper viscosity, the soybean paste can be eaten together with rice or bread, and is very nutritional and convenient to use as a spread or salad dressing. The cheese sauce is suitable for various packaging forms, is extruded into a tube or a bag, and has no water bleeding phenomenon in products with shelf life; thereby expanding the eating way and the eating scene of cheese products and contributing to the popularization of cheese nutrition.
Detailed Description
The invention is further illustrated by means of the following examples, which are not intended to limit the scope of the invention. The experimental methods, in which specific conditions are not noted in the following examples, were selected according to conventional methods and conditions, or according to the commercial specifications.
In the following examples, the sources of the raw materials used were:
salt-free butter was purchased from VALIO (VALIO) limited; viscous concentrated whey protein (model numberYO-5011), low viscosity concentrated whey protein powder (model +.>YO-8075), common whey protein powder (model number35 All available from ala food ingredients limited; emulsifying salts were purchased from beck gilinib, germany; microcrystalline cellulose and the built stabilizers were purchased from danish (china) limited; the shear pot was used with Stephen Universal machine UM/SK 5,Sympak AsiaPacific Pte Ltd, volume 2 kg/batch.
Example 1
A cheese sauce comprising the following raw materials in weight percent: 5% of concentrated whey protein, 3% of low-viscosity concentrated whey protein powder, 9% of whey protein powder, 6% of whole milk powder, 20% of salt-free butter, 0.3% of emulsifying salt, 0.5% of microcrystalline cellulose, 0.15% of compound stabilizer, 0.3% of lactic acid, 0.7% of salt, 0.05% of cheese flavor essence and 55% of water.
The preparation method of the cheese sauce comprises the following steps:
(1) Mixing water and lactic acid, adding diced butter, adding other raw materials, primarily melting at 75 ℃, stirring for 2min, rapidly heating to 90 ℃ within 2min, and obtaining a mixture;
(2) Homogenizing the mixture prepared in the step (1) at a homogenizing pressure of 150bar;
(3) Pasteurizing the material in the step (2), wherein the pasteurization conditions are as follows: sterilizing at 85deg.C for 10min;
(4) And (3) carrying out hot filling (the temperature is more than or equal to 85 ℃) on the material in the step (3), and naturally cooling after sealing.
In the cheese paste obtained in example 1: water 59.3%; 20.5% of fat; protein 9.34%; the cheese sauce has a viscosity of 450mpa.s and a fluidity of 11cm/min.
Example 2
A cheese sauce comprising the following raw materials in weight percent: 6% of viscous concentrated whey protein, 1% of low-viscosity concentrated whey protein powder, 7% of common whey protein powder, 3% of whole milk powder, 25% of salt-free butter, 0.4% of emulsifying salt, 0.2% of microcrystalline cellulose, 0.1% of compound stabilizer, 0.3% of lactic acid, 0.7% of salt, 0.08% of cheese flavor essence and 56.22% of water.
The preparation method of the cheese sauce comprises the following steps:
(1) Mixing water and lactic acid, adding diced butter, adding other raw materials, initially melting at 85 ℃, stirring for 1min, rapidly heating to 92 ℃ within 2min, and obtaining a mixture;
(2) Homogenizing the mixture prepared in the step (1) at a homogenizing pressure of 170bar;
(3) Pasteurizing the material in the step (2), wherein the pasteurization conditions are as follows: sterilizing at 95deg.C for 5min;
(4) And (3) carrying out hot filling (the temperature is more than or equal to 85 ℃) on the material in the step (3), and naturally cooling after sealing.
In the cheese paste obtained in example 2: 61.1% of water; 23.9% of fat; 6.82% of protein. The cheese sauce has a viscosity of 550mpa.s and a fluidity of 9cm/min.
Example 3
A cheese sauce comprising the following raw materials in weight percent: 7% of viscous concentrated whey protein, 2% of low-viscosity concentrated whey protein powder, 6% of common whey protein powder, 5% of whole milk powder, 22% of salt-free butter, 0.2% of emulsifying salt, 0.3% of microcrystalline cellulose, 0.2% of compound stabilizer, 0.3% of lactic acid, 0.9% of salt, 0.03% of cheese flavor essence and 56.07% of water.
The preparation method of the cheese sauce comprises the following steps:
(1) Mixing water and lactic acid, adding diced butter, adding other raw materials, primarily melting at 85 ℃, stirring for 2min, rapidly heating to 92 ℃ within 2min, and obtaining a mixture;
(2) Homogenizing the mixture prepared in the step (1) at a homogenizing pressure of 140bar;
(3) Pasteurizing the material in the step (2), wherein the pasteurization conditions are as follows: sterilizing at 95deg.C for 10min;
(4) And (3) carrying out hot filling (the temperature is more than or equal to 85 ℃) on the material in the step (3), and naturally cooling after sealing.
In the cheese paste obtained in example 3: moisture 60.6%; fat 22.3%; protein 8.32%. The cheese sauce had a viscosity of 620mpa.s and a fluidity of 5cm/min.
Comparative example 1: preparation of similar products of the same protein, fat, solids content using natural cheese
A cheese sauce comprising the following raw materials in weight percent: 17% of cheddar cheese, 6% of whole milk powder, 20% of salt-free butter, 0.3% of emulsifying salt, 0.5% of microcrystalline cellulose, 0.15% of compound stabilizer, 0.3% of lactic acid, 0.7% of salt, 0.05% of cheese flavor essence and 55% of water.
The preparation method of the cheese sauce comprises the following steps:
(1) Mixing water and lactic acid, adding diced butter, adding other raw materials, primarily melting at 75 ℃, stirring for 2min, rapidly heating to 90 ℃ within 2min, and obtaining a mixture;
(2) Homogenizing the mixture prepared in the step (1) at a homogenizing pressure of 150bar;
(3) Pasteurizing the material in the step (2), wherein the pasteurization conditions are as follows: sterilizing at 85deg.C for 10min;
(4) And (3) carrying out hot filling (the temperature is more than or equal to 85 ℃) on the material in the step (3), and naturally cooling after sealing.
Comparative example 2: the three whey protein powders used in the formulation are replaced by one conventional whey protein powder
A cheese sauce comprising the following raw materials in weight percent: 17% of common whey protein powder, 6% of whole milk powder, 20% of salt-free butter, 0.3% of emulsifying salt, 0.5% of microcrystalline cellulose, 0.15% of compound stabilizer, 0.3% of lactic acid, 0.7% of salt, 0.05% of cheese flavor essence and 55% of water.
The preparation method of the cheese sauce comprises the following steps:
(1) Mixing water and lactic acid, adding diced butter, adding other raw materials, primarily melting at 75 ℃, stirring for 2min, rapidly heating to 90 ℃ within 2min, and obtaining a mixture;
(2) Homogenizing the mixture prepared in the step (1) at a homogenizing pressure of 150bar;
(3) Pasteurizing the material in the step (2), wherein the pasteurization conditions are as follows: sterilizing at 85deg.C for 10min;
(4) And (3) carrying out hot filling (the temperature is more than or equal to 85 ℃) on the material in the step (3), and naturally cooling after sealing.
Comparative example 3: when microcrystalline cellulose is not used, only the colloid dosage is increased
A cheese sauce comprising the following raw materials in weight percent: 5% of viscous concentrated whey protein, 3% of low-viscosity concentrated whey protein powder, 9% of common whey protein powder, 6% of whole milk powder, 20% of salt-free butter, 0.3% of emulsifying salt, 0.65% of compound stabilizer, 0.3% of lactic acid, 0.7% of salt, 0.05% of cheese flavor essence and 55% of water.
The preparation method of the cheese sauce comprises the following steps:
(1) Mixing water and lactic acid, adding diced butter, adding other raw materials, primarily melting at 75 ℃, stirring for 2min, rapidly heating to 90 ℃ within 2min, and obtaining a mixture;
(2) Homogenizing the mixture prepared in the step (1) at a homogenizing pressure of 150bar;
(3) Pasteurizing the material in the step (2), wherein the pasteurization conditions are as follows: sterilizing at 85deg.C for 10min;
(4) And (3) carrying out hot filling (the temperature is more than or equal to 85 ℃) on the material in the step (3), and naturally cooling after sealing.
Comparative example 4: lactic acid is not dissolved in water first, but is added together with other ingredients
A cheese sauce comprising the following raw materials in weight percent: 5% of viscous concentrated whey protein, 3% of low-viscosity concentrated whey protein powder, 9% of common whey protein powder, 6% of whole milk powder, 20% of salt-free butter, 0.3% of emulsifying salt, 0.5% of microcrystalline cellulose, 0.15% of compound stabilizer, 0.3% of lactic acid, 0.7% of salt, 0.05% of cheese flavor essence and 55% of water.
The preparation method of the cheese sauce comprises the following steps:
(1) Adding the diced butter into water, then adding other raw materials, primarily melting at 75 ℃, stirring for 2min, rapidly heating up to 90 ℃ within 2min, and obtaining a mixture;
(2) Homogenizing the mixture prepared in the step (1) at a homogenizing pressure of 150bar;
(3) Pasteurizing the material in the step (2), wherein the pasteurization conditions are as follows: sterilizing at 85deg.C for 10min;
(4) And (3) carrying out hot filling (the temperature is more than or equal to 85 ℃) on the material in the step (3), and naturally cooling after sealing.
Effect examples
Sensory and application properties were compared for the inventive examples and comparative examples, and the results are shown in table 1:
TABLE 1
Table 1 shows that the cheese product obtained by the invention meets the requirements of taste, viscosity and stability.
It will be appreciated that those skilled in the art, upon reading the above description of the invention, may make various changes or modifications to the relevant conditions of the invention, which equivalents will likewise fall within the scope of the claims appended hereto.
Claims (9)
1. A cheese spread characterized in that it comprises the following raw materials in weight percent: 1 to 3 percent of low-viscosity concentrated whey protein powder, 5 to 7 percent of viscous concentrated whey protein, 7 to 11 percent of common whey protein powder, 3 to 6 percent of whole milk powder, 20 to 25 percent of salt-free butter, 0.2 to 0.4 percent of emulsifying salt, 0.2 to 0.5 percent of microcrystalline cellulose, 0.1 to 0.2 percent of compound stabilizer, 1 to 2 percent of flavoring agent and water for supplementing to 100 percent.
2. The cheese spread according to claim 1, characterized in that the protein content of the low-viscosity concentrated whey protein powder is not less than 50% and the viscosity of the low-viscosity concentrated whey protein powder is 0.
3. The cheese spread according to claim 1, wherein the low viscosity concentrated whey protein powder is a low viscosity concentrated whey protein powderYO-8075。
4. The cheese spread according to claim 1, characterized in that the emulsifying salt comprises sodium citrate and sodium tripolyphosphate, the mass ratio of sodium citrate to sodium tripolyphosphate being 15-20:1-3.
5. The cheese spread according to claim 1, wherein the compound stabilizer comprises locust bean, guar gum and carrageenan, wherein the mass ratio of locust bean, guar gum and carrageenan is 1:1:1-4.
6. The cheese spread according to claim 1, characterized in that the flavoring agent consists of the following raw materials in weight percent: 0.1 to 0.5 percent of lactic acid, 0.7 to 0.9 percent of salt and 0.03 to 0.08 percent of cheese flavor essence.
7. The method of preparing a cheese spread according to claim 1, characterized in that the method comprises the steps of:
(1) Melting and mixing the raw materials to obtain a mixture;
(2) Homogenizing the mixture obtained in the step (1);
(3) And (3) pasteurizing the material obtained in the step (2), hot filling, sealing and cooling to obtain the product.
8. The method for preparing cheese spread according to claim 7, wherein in the step (1), the melting is preliminary melting at 70 to 85 ℃, stirring for 1 to 2min, and rapidly heating to 90 to 95 ℃ within 1 to 2 min.
9. The method for producing cheese spread according to claim 7, wherein in the step (2), the homogenizing pressure is 140 to 170bar.
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| US20200196622A1 (en) * | 2018-12-20 | 2020-06-25 | Land O'lakes, Inc. | Cheese sauce |
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