HK997A - Low-fat cheese product and method of manufacture - Google Patents

Low-fat cheese product and method of manufacture

Info

Publication number
HK997A
HK997A HK997A HK997A HK997A HK 997 A HK997 A HK 997A HK 997 A HK997 A HK 997A HK 997 A HK997 A HK 997A HK 997 A HK997 A HK 997A
Authority
HK
Hong Kong
Prior art keywords
cheese
blend
mixture
high moisture
low fat
Prior art date
Application number
HK997A
Inventor
Janet Zamzow Batz
Rashmi Khanna Drummond
Timothy Allen Mueller
Original Assignee
Kraft Foods Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kraft Foods Inc filed Critical Kraft Foods Inc
Publication of HK997A publication Critical patent/HK997A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/05—Emulsifying cheese
    • A23C2250/052—Emulsifying cheese below melting or pasteurisation temperature, e.g. below about 60 degrees
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/25—Cheese with fat content lower than 0.5%, including cheese from skim milk, i.e. no addition of fats

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

Generally in accordance with the present invention, high moisture low fat processed cheese products having the same body, texture, organoleptic properties and melting properties of pasteurized processed cheese food having at least 23% fat are provided. In accordance with the method of the invention for manufacture of high moisture, low fat processed cheese product, a mixture of particulate skim milk curd, salt and an emulsifying salt is first provided. This mixture is heated with agitation to an elevated temperature above about 160°F (about 71.1°C) to provide a homogeneous cheese blend. An edible acid may be added to the cheese blend. An aqueous wet mix is added to the mixture to provide a high moisture, low fat cheese blend. The wet mix comprises water, a texture modifying agent selected from the group consisting of a maltodextrin, low D.E. corn syrup solids and mixtures thereof and a milk protein source. The wet mix is added to the cheese mixture under conditions whereby the temperature of the blend is maintained above about 130°F (about 54.4°C). Agitation and heating are continued until the cheese blend reaches a temperature of at least about 190°F (about 87.8°C) for a period of at least about 90 seconds to provide a high moisture, low fat processed cheese product having at least about 50% moisture.
HK997A 1992-12-28 1997-01-02 Low-fat cheese product and method of manufacture HK997A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US07/997,683 US5277926A (en) 1992-12-28 1992-12-28 Method of making a low fat cheese product

Publications (1)

Publication Number Publication Date
HK997A true HK997A (en) 1997-01-10

Family

ID=25544265

Family Applications (1)

Application Number Title Priority Date Filing Date
HK997A HK997A (en) 1992-12-28 1997-01-02 Low-fat cheese product and method of manufacture

Country Status (14)

Country Link
US (1) US5277926A (en)
EP (1) EP0605160B1 (en)
JP (1) JP3277060B2 (en)
KR (1) KR940013338A (en)
CN (1) CN1038721C (en)
AT (1) ATE140853T1 (en)
AU (1) AU663632B2 (en)
CA (1) CA2110526C (en)
DE (1) DE69303884T2 (en)
ES (1) ES2092777T3 (en)
HK (1) HK997A (en)
NZ (1) NZ250516A (en)
PH (1) PH30124A (en)
SG (1) SG47672A1 (en)

Families Citing this family (34)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5532018A (en) * 1994-02-14 1996-07-02 Kraft Foods, Inc. Method for manufacture of low fat natural cheese
US5851577A (en) * 1996-06-28 1998-12-22 Kraft Foods, Inc. Processed cheese made with yogurt
US6113953A (en) * 1996-08-19 2000-09-05 Utah State University Manufacture of lower-fat and fat-free pizza cheese
ES2217376T3 (en) * 1997-05-27 2004-11-01 Fromageries Bel PROCEDURE FOR THE MANUFACTURE OF CHEESE PRODUCTS BY TREATMENT OF A STARTING CHEESE.
US6475545B2 (en) * 1999-04-30 2002-11-05 Kraft Foods, Inc. Extended shelf life ricotta cheese blends and process for preparing
ES2421721T3 (en) * 2000-04-21 2013-09-05 Morinaga Milk Industry Co Ltd Food material and process to produce it, and food similar to cheese and process to produce it
NZ507104A (en) * 2000-09-22 2001-11-30 New Zealand Dairy Board Dairy product and process for making cheese containing gum
US6808735B2 (en) * 2001-07-26 2004-10-26 Cornell Research Foundation, Inc. Flavorful low-fat cheese
US20030193843A1 (en) * 2002-04-12 2003-10-16 Frank Krahe Method for high resolution measurement of a position
US20050186311A1 (en) * 2004-02-23 2005-08-25 Loh Jimbay P. Method for acidifying and preserving food compositions using electrodialyzed compositions
US20050186312A1 (en) * 2004-02-23 2005-08-25 Kraft Foods Holdings, Inc. Shelf-stable foodstuffs and methods for their preparation
US20050220969A1 (en) * 2004-02-23 2005-10-06 Kraft Foods Holdings, Inc. Shelf-stable cold-processed food compositions and methods for their preparation
US7887867B2 (en) 2004-02-23 2011-02-15 Kraft Foods Global Brands Llc Stabilized non-sour dairy base materials and methods for preparation
ES2529317T3 (en) * 2004-05-03 2015-02-19 Leprino Foods Company Cheese and manufacturing methods of said cheese
US7585537B2 (en) * 2004-05-03 2009-09-08 Leprino Foods Company Cheese and methods of making such cheese
WO2005107487A1 (en) 2004-05-03 2005-11-17 Leprino Foods Company Blended cheeses and methods for making such cheeses
US7579033B2 (en) * 2004-05-03 2009-08-25 Leprino Foods Company Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods
US8603554B2 (en) 2004-05-03 2013-12-10 Leprino Foods Company Cheese and methods of making such cheese
US20060008555A1 (en) * 2004-07-07 2006-01-12 Leprino Foods Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products
WO2006058083A2 (en) * 2004-11-24 2006-06-01 Cornell Research Foundation, Inc. Protein and calcium fortification system for clear and opaque beverages
NZ566963A (en) * 2005-08-30 2011-03-31 Cornell Res Foundation Inc Simple mozzarella cheese-making methods
CN101167500B (en) * 2006-10-26 2010-09-01 天津科技大学 Cream cheese and preparation method thereof
US20110008502A1 (en) * 2007-07-02 2011-01-13 San-Ei Gen F.F.I., Inc. Processed food composition containing dextrin
JP4950105B2 (en) * 2008-03-14 2012-06-13 三栄源エフ・エフ・アイ株式会社 Processed food and method for improving texture of processed food
JP2012016283A (en) * 2008-11-06 2012-01-26 Admics Co Ltd Composition for processed cheese
US20100330233A1 (en) * 2009-06-30 2010-12-30 Kraft Food Global Barnds Llc Low fat processed cheese slice-on-slice and block
US10721940B2 (en) 2011-07-21 2020-07-28 Kraft Food Group Brands Llc Methods for reducing viscosity and delaying onset of cold gelation of high solids concentrated milk products
CN102907505A (en) * 2011-08-02 2013-02-06 光明乳业股份有限公司 Probiotics-containing soft fresh cheese and making method thereof
CA2854788A1 (en) 2011-11-10 2013-05-16 Allied Blending & Ingredients, Inc. Improved dry blend for making extended cheese product
EP2825054B1 (en) 2012-03-16 2021-08-25 Allied Blending & Ingredients Inc. Improved dry blend for making analogue cheese
US20130295265A1 (en) 2012-05-01 2013-11-07 Allied Blending & Ingredients, Inc Dry blend for making extended cheese product
CN104115941B (en) * 2013-04-24 2016-07-20 任发政 The preparation method of a kind of low fat cheese and a kind of low fat cheese
JP6469981B2 (en) * 2014-07-14 2019-02-13 雪印メグミルク株式会社 Process cheese and method for producing the same
CA2957158A1 (en) * 2014-10-03 2016-04-07 Nestec S.A. Cheese composition and process for making it

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3310406A (en) * 1964-04-21 1967-03-21 David P Webster Food spread
KR0140069B1 (en) * 1989-08-18 1998-06-01 누락됐음 Triglyceride free cheese slices and method for manufacure thereor
NZ238107A (en) * 1990-05-11 1994-12-22 Alpine Lace Brands Inc Formerl Preparation of process cheese from skim milk: whey maintained at ph 4.7-5.5 to dissolve calcium to enhance melting of skim milk cheese
US5094873A (en) * 1990-08-14 1992-03-10 Kraft General Foods, Inc. Process of making a non-fat natural cheese
US5079024A (en) * 1990-09-25 1992-01-07 Kraft General Foods, Inc. Method of manufacture of a non-fat cream cheese product

Also Published As

Publication number Publication date
JP3277060B2 (en) 2002-04-22
JPH06217691A (en) 1994-08-09
EP0605160B1 (en) 1996-07-31
DE69303884T2 (en) 1996-12-12
CN1088735A (en) 1994-07-06
AU663632B2 (en) 1995-10-12
US5277926A (en) 1994-01-11
CN1038721C (en) 1998-06-17
AU5229493A (en) 1994-07-07
NZ250516A (en) 1995-03-28
SG47672A1 (en) 1998-04-17
PH30124A (en) 1996-12-27
ES2092777T3 (en) 1996-12-01
CA2110526C (en) 2003-10-14
DE69303884D1 (en) 1996-09-05
ATE140853T1 (en) 1996-08-15
EP0605160A1 (en) 1994-07-06
KR940013338A (en) 1994-07-15
CA2110526A1 (en) 1994-06-29

Similar Documents

Publication Publication Date Title
AU663632B2 (en) Low fat cheese product and method of manufacture
US4244983A (en) Preparation of low fat imitation cream cheese
US4379175A (en) Preparation of low fat imitation cream cheese
US4724152A (en) Low fat cream cheese product and method for making
NL193652C (en) Sweet delicacy and method for its preparation.
CA2208926C (en) Processed cheese made with yogurt
NZ511003A (en) preparing a fat containing stable dairy based food product such as cheese
CA2276089A1 (en) Cheese whey protein having improved texture, process for producing the same and use thereof
WO1999066805B1 (en) Flavor enhancer
JPH08507688A (en) Process for the production of milk-based acidified edible gels and the use of such gels
JP2023115335A (en) Production method of cheese-like vegetable food product
US4826693A (en) Manufacture of cheese flavor powder
SK284580B6 (en) Process for producing the cheese products by treatment of starting materials
US5158797A (en) Process for producing spreadable butter with a reduced fat content
JP4357126B2 (en) Oil-in-water emulsified fat
JP4173644B2 (en) Concentrated milky composition
US4744998A (en) Process for the manufacturing of cheese and cheeselike products
CA2367811A1 (en) Method for preparing solid milk product
US4618502A (en) Process for converting casein to caseinate
Fox et al. Processing characteristics of milk constituents
JP2003265102A (en) Concentrated milk-like composition
CA1149220A (en) Imitation sour cream product and method for making same
Fox Milk and dairy products as food materials
LT4246B (en) Process for preparing curds
PL180735B1 (en) Cream cheese

Legal Events

Date Code Title Description
PC Patent ceased (i.e. patent has lapsed due to the failure to pay the renewal fee)