JPS591455B2 - Method for making an aerated cheese composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a method for making cheese, cheese spreads, cheese blends, cheese foods and other cheese-based products with and without the addition of stabilizers and emulsifiers and generally about The present invention relates to a cheese product having an overrun of 35% or more, preferably about 50% or more, and having improved spreadability, meltability, and flavor release properties.

In particular, the present invention discloses the use of alkali metal lactalbumin phosphates prepared by the process taught, for example, in the well-known Canadian Patent No. 790,580, issued July 23, 1968, and the use of aerated It's about cheese manufacturing technology.

The details of the process for producing alkali metal lactalbumin are given in the Canadian patent specification, but the gist can be understood from the following reference example, which is a reprint of Example 1 of the Canadian patent specification.

According to the present invention, various cheese products, which are aerated to the desired overrun by processing, are produced in a manner similar to that shown in the case of pasteurized processed cheese, pasteurized processed cheese food, and pasteurized processed cheese spread.

Pasteurized processed cheese is produced by mixing one or more cheeses with up to three parts of emulsifier to form a homogeneous plastic body.

A number of optional ingredients may also be included.

Cheese is pasteurized at a temperature of approximately 66°C (approximately 150°F) for a period of 30 seconds or more, and depending on the type of cheese, 51
Contains up to 100% of water.

The fat content also depends on the type of cheese, but is usually less than 47 parts solids.

The pH of the cheese is adjusted to above about 5.3 by means of suitable acidifying agents, including mold inhibitors up to 0.2L01) such as sorbic acid, potassium sorbate, sodium sorbate or up to 0.3% sodium propionate. However, calcium propionate or a mixture thereof can be used.

Pasteurized processed cheese spreads are made by mixing one or more cheese ingredients, dairy ingredients, gum ingredients and emulsifiers with the aid of heat to form a homogeneous plastic body that can be spread at about 21°C (70°F). Manufactured by

This cheese spread consists of at least 51 weight heirloom cheese components, 20 wt heirloom milk fat content, and 44 to 60 wt heirlooms.

During the manufacturing process, the cheese spread is heated to approximately 66°C (150°F).
) It is sterilized for 30 seconds or more at a temperature higher than that.

The cheese component contains one or more cheeses of the same type.
or more different cheeses, such as cheddar cheese,
Includes washed curd cheese, Colby cheese, granular cheese, brick cheese, Muenster cheese and Swiss cheese.

The following cheeses, alone or in combination with each other, are not used as cheese ingredients:

Skim milk cheese; Cream cheese; Neuchatel cheese; Cottage cheese: Cream cottage cheese;
Cooked cheese; Hard grated cheese; Semi-soft partially skimmed cheese with spices; Cream cheese and Neuchâtel cheese cannot be used in the production of pasteurized processed cheese and pasteurized processed cheese spread; however, when producing pasteurized blended cheese, there are less stringent standards for ingredients. It does not mean that there exists.

Suitable milk ingredients for use in the production of pasteurized processed cheese breads include:

Cream, milk, skim milk, cheese whey, albumin from cheese whey and skim milk cheese for production.

A suitable emulsifier is used in an amount not exceeding 3% by weight of the cheese spread.

Such emulsifiers include mixtures of one or more of the following: sodium phosphate, dipotassium phosphate,
Trisodium phosphate, sodium metaphosphate (sodium hexametaphosphate), sodium acid pyrophosphate, sodium aluminum phosphate, sodium citrate, potassium citrate, calcium citrate, sodium tartrate and sodium potassium tartrate.

Gum ingredients can include up to 0.8% of the weight of the cheese spread and include locust bean gum, karaya gum, tragacanth gum, guar gum, gelatin, sodium carboxymethyl cellulose (cellulose gum), carrageen, oat gum, algin (sodium alginate), and algin. Derivative (propylene glycol ester of alginic acid)
'(i=include.

Up to 0.5 parts of the weight of the cheese spread of dioctyl sodium sulfosuccinate can be used with the gum ingredients.

The acidity of the cheese spread is maintained or adjusted above pH 4 by an acidifying agent such as a mixture of one or more of the following: vinegar, lactic acid, citric acid, acetic acid and phosphoric acid.

Sweeteners can still be added as needed for seasoning.

These are sugar, dextrose, solid gel corn syrup, glucose syrup, solid glucose syrup, maltose malt syrup and hydrolyzed lactose.

Other ingredients include water, salt, non-toxic artificial colors, spices or flavors and up to 0.2% sorbic acid to inhibit mold formation.

The content of the cheese spread is approximately 21°C (70°F).
It is necessary to be able to spread at temperatures, but no cheese spread available can practically be spread at 21°C (below 70°C).

The reason why currently available cheese spreads poorly is that in the past, in most cases, the product was not aerated, and even if it was, the highest overrun achieved was about 35 degrees.

The low degree of aeration limited cheese properties such as spreadability, meltability, and flavor development.

With the advent of the new manufacturing method described here, 200%-i
Cheese spreads and other cheese products can now be produced that have a volume increase rate of 100% and thus have greatly improved cheese properties.

The process for making the improved cheese spread is illustrated by the following process diagram, which describes its essential elements.

The new manufacturing method consists of the following steps.

That is, a pumpable liquid cheese composition containing an alkali metal lactalbumin phosphate is prepared, the cheese composition is sterilized at a temperature of about 66°C (150°F) or above for a period of at least 30 seconds, and preferably in a mixer. An aeration gas is introduced into the cheese composition before it is introduced into the cheese composition, and the cheese composition is pumped into a mixer at a temperature just above the sterilization temperature or the solidification temperature of the fat in the cheese composition, and the cheese composition is aerated. The cheese composition is cooled using a heat exchanger.

The solidification temperature of fat in cheese compositions is between 19°C and 24°C (6
6.2° to 75.2°F).

When preparing a pumpable cheese composition, the alkali metal lactalbumin phosphate and whey solids are predispersed in water and added to a jacketed kettle.

The alkali metal lactalbumin phosphate is used in amounts ranging from 0.5 to 15% by weight and from 1 to 6% by weight of the final cheese composition.

A preferred alkali metal lactalbumin phosphate is sodium lactalbumin phosphate.

Add the cream and shredded cheese to the cauldron and stir the mixture to disperse the ingredients.

Another mixture consisting of water, citric acid, sodium phosphate, common salt, color, and potassium sorbate is prepared separately.

Disperse the second mixture and add to the jacketed kettle.

The contents of the kettle are heated with stirring to above about 150° F. and the aqueous gelatin mixture, which is maintained at elevated temperature, is added.

The gelatin is kept at high temperatures to dissolve the gelatin and ensure proper rewatering.

The final mixture is pasteurized and cooled to a temperature above the solidification temperature of the fat and below the pasteurization temperature.

The solidification temperature of fat in cheese is 19-24°C (66,2°
F ~ 75.2 lower).

In a preferred example, the cheese composition is heated to about 32°C to about 63°C.
Cool to a temperature in the range of (90-145°F).

Sterilization should be carried out at moderate temperatures, as high temperatures reduce foaming and are harmful.

The mixture is then heated in a suitable mixer with a gas such as nitrogen, nitrous oxide, carbon dioxide or air to the desired overrun, e.g.
otalor 6"CR side wing mixer or E, T
, aerated in an 0akes side wing mixer manufactured by 0akes.

The mixture is then cooled in a scraper (surface) cooler before packaging.

At 45.36? It takes 1.488 cubic meters of gas to vent a product weighing 100 pounds of CI to an overrun of 100 units.

The back pressure used to create foam in the mixing head is
This can be accomplished by providing backpressure control pulp or by using pipes or flexible tubing of sufficient length.

The back pressure ranges from 3.516 to 21.093 depending on the cheese composition being aerated, the aeration temperature, and the degree of overrun desired.
Varies between 50 and 300 psi.

To ensure gas entrainment, a minimum of 1.658'M (2
A pressure difference of 5 psi) is required.

The product is heated from about 1.7°C to 35°C (35-95°C) in a scraped (surface) heat exchanger with water, brine, pumped refrigerants, or by direct expansion using gaseous refrigerants and Freon or ammonia as refrigerants. below).

The product is cooled sufficiently to fix the foam structure and create the desired body.

In different cases, it is vented at sterilization temperatures without being cooled.

In other methods, aeration is accomplished without the use of a mixing head by introducing an inert gas into the homogeneous plastic mass on its way to the scraper (surface) cooler.

This method requires back pressure controlled pulp or similar equipment to achieve the desired air permeability.

Typical work variables are listed below. Raw material supply temperature
Approximately 56°C (132°F) gas pressure
14.062% mixing head speed 3
70 RPM mixing head temperature approx. 53℃ (128
°F) Mixing head back pressure 8.437%
Back pressure of scraping allowance (surface) cooler 3.516% Cooling gas outlet pressure 2.461 km Product removal temperature Approximately 17°C (62°F) Product overrun section
〉35 Next, the manufacturing method and product of the present invention will be explained with reference to Examples. However, before that, the manufacturing method of alkali metal lactalbumin phosphate used in the manufacturing method of the present invention will be described with reference to sodium lactalbumin phosphate as a reference example. I will explain.

Reference Example Manufacture of alkali metal lactalbumin phosphate Cheddar cheese whey in a storage tank (clarified and separated, pH 6.05, titratable acid value (ti
tratable acidit is 0.16,
The solids content was 6.24%) was acidified to pH 3.5 with food grade hydrochloric acid having a Baume degree of 22.

Sodium hexametaphosphate (average 37 phosphate units per mole) versus potassium polymetaphosphate (2
000-10000 phosphate units per mole) - 8 to 1
A 10% phosphate solution was made from the mixture.

9. Pass whey through pipes from storage tank to centrifuge
It was pumped at a rate of 20,000 lb/h.

Immediately before entering the centrifuge, steam was injected to raise the temperature of the whey to approximately 54.4°C (130°F), and then the phosphate solution was added using a metering pump.

One part of phosphate solution was used for each of 20 parts of whey.

(4 per 90,72 kg (200 lb) of whey
58.6f (i pounds) of phosphate)].

After addition of the phosphate, the mixture was moved through approximately 750 crrL (25 feet) of pipe before entering the centrifuge.

This is to ensure the appropriate time required for the reaction between lactalbumin and phosphate.

The time required for the whey to travel that distance was approximately 7 seconds.

The lactalbumin phosphate precipitate was separated from the rest of the centrifuge and poured into a basin.

At this point it was insoluble. It can be used as is in environments where water solubility is not required.

The reaction product was made water soluble by neutralization with caustic soda to a pH of about 6.5.

This was then spray dried to a moisture content of approximately 8.5.

The yield of lactalbumin phosphate with 52.4% lactalbumin was 0.93% based on the total weight of cheddar whey.

The product was water soluble.

Example 1 The composition of pasteurized processed cheese spread is as follows.

Ingredients Weight: Finnish crushed Swiss cheese 50.565 Water
23.078ri
Rim 16.057
Hoko - Solid content 4.000 Sodium phosphate dihydrate 1.800
Minutes Weight Sodium Lactalbumin Phosphate 2.00
0 servings Salt i, oo.

Gelatin, 300 plumes o, so.

Citric anhydride 0.500 Potassium sorbate 0.200
Solid content and sodium lactalbumin phosphate 6
Predispersed in 804f (15 lbs.) of water and placed in a kettle equipped with a water jacket.

Cream and shredded Swiss cheese were added to the kettle with stirring. Citric acid, salt, potassium sorbate, and sodium phosphate dispersed in 6 pounds of water were added to the kettle with stirring. did.

The contents of the kettle are then heated to approximately 72°C (162°F) with stirring.
) and added gelatin dissolved in about 6 pounds 1 ounce of water and held at about 46'C (115"F) for 15 minutes.

holding the final mixture at about 72°C (162°F) for 3 minutes;
It was then cooled in the kettle to about 41°C (106°F).

The mixture was bubbled with nitrogen gas, brought to an overrun of 100 degrees using a side wing mixer, and cooled to 20° C. using a scraping allowance (surface) cooler before packaging.

The manipulated variables are as follows.

Raw material supply temperature: approx. 39°C (102°F) Removal temperature from the head: approx. 49°C (120°)
Yu Pressure The scale of the flow meter is 29.5
3 h/crA Side blade mixer speed Maximum RPM 58 Raw material supply pump speed 49 RPM Screw type cooler Take-out temperature approximately 13°C (5F; F) Example 2 In this example, a method for manufacturing a soft spread type pasteurized processed cheese spread Please explain.

Its ingredients are as follows.

Ingredients Weight Cheddar cheese 51.499 Water
27,772ri
Rim 10
．． 184 Ho-Solid content 3.5
45 Sodium phosphate dihydrate 2.200
Sodium lactalbumin phosphate 2.00
0 servings Salt 1.100
Gelatin, 300 Bloom o, so.

Citric acid anhydride 0.700 composition
Minutes Heirloom Potassium Sorbate 0.200F
D&C yellow No. 5 3.08f addition/product 100kqFD
&C Yellow No. 6 7.27 f Addition/Product 100 7 Sodium Lactalbumin Phosphate and whey solids were dispersed in 6804 ff (15 lb) of water and placed in a kettle equipped with a water jacket.

Then cream and shredded cheese were added.

Citric acid, sodium phosphate, salt, color, and potassium sorbate (8 lbs.) were predispersed in water 1 and then added to the kettle.

The mixture is then heated with stirring to approximately 72°C (162°F), at which time gelatin, previously dissolved in 2156f (4 lbs 12 oz) of water and held at approximately 46°C (115°F) for 15 minutes, is added. did.

The final mixture was held at about 72°C (162°F) for 3 minutes and then cooled in the kettle to about 39°C (102°F).

The mixture was aerated with nitrogen in a side wing mixer and overrun 1.
00%, in other words, 1/2 of the original density, and was cooled to 10°C (50°F) using an oyster formula (surface) cooler, and then filled and packaged.

Example 3 A pasteurized processed cheese spread in block form is prepared with the following ingredients.

Ingredients Heirloom Cheddar Cheese 55.088 Water
28.192ri
rim
6.125 Skimmed milk powder (low temperature processing) 4
．． 045 Sodium Lactalbumin Phosphate
2.000 Sodium phosphate dihydrate 1.
250 servings salt i, i
o.

Sodium hexametaphosphate 1.000 Gelatin, 300 Bloom o, so.

Citric anhydride 0.200 Potassium sorbate 0.200FD&
C Yellow No. 5 3.081 Addition 1 Product 100 #FD&C Yellow No. 6 7.27 f Addition/Product 100A-9 Skimmed milk powder and sodium lactalbumin phosphate were predispersed in 9072f (20 lbs.) of water and the water jacket was Added to the prepared pot.

Then added cream and shredded cheese.

2268P citric acid, sodium phosphate, sodium hexametaphosphate, salt, potassium sorbate and coloring agent
(5 lbs.) of water and added to the mixture.

The mixture was heated with stirring to about 72°C (162°F) while gelatin, previously dissolved in 14461iI (3 pounds 3 ounces) of water and held at about 46°C (115°F) for 15 minutes, was added. .

The final mixture was held at about 72°C (162°F) for 3 minutes and then cooled in the kettle to about 57°C (135°F).

This mixture is then passed through a side blade mixer until an overrun of 1
00ol), in other words, aerate with nitrogen until the density is half of the original.

The product was removed from the mixer at a temperature of about 68°C (155°C) due to the viscosity and friction created in the side wing mixer.

The product was then cooled to about 66° C. (below 150° C.) using a triple tube heat exchanger.

This was then filled into standard 2268f (5 lb) rope type cartons.

This cheese block can be sliced into individual pieces and packaged for distribution as usual.

Example 4 The following ingredients were used to prepare a pasteurized processed cheese spread for extrusion slicing.

Ingredients Heirloom Cheddar Cheese 53.933 Water
29.662 rim
6.560 Sodium phosphate dihydrate 2.200 Skimmed milk powder (low temperature treatment) 2.045 Sodium lactalbumin phosphate 2.000 servings
Salt 1.100 Whey solids 1.000 Gelatin, 30
0 Bloom o, so.

Citric anhydride 0.500 Potassium sorbate 0.200FD
&C Yellow No. 5 3.08f added/7FD &C to 100 products
C Yellow No. 6 7.27f? Additions/Products 100 kg of skim milk powder, sodium lactalbumin phosphate and whey solids were dispersed in 18 pounds of water and placed in a kettle equipped with a water jacket.

Cream and shredded cheddar cheese were added to this mixture.

Citric acid, sodium phosphate, salt, potassium sorbate, FD&C Yellow No. 5 and FD&C Yellow No. 6 were added in advance to 2721.6L of water. (6 lbs.) and added it to the kettle.

The mixture was heated to about 72°C (162°F) with stirring.

At this time, about 25,661 (5 pounds, 10.5 ounces) of gelatin, dissolved in water and held at about 46°C (115°F) for 15 minutes, was added.

The final mixture was kept at about 72°C (162°F) for 3 minutes and cooled to 60'C (below 140°C) in a kettle.

The product is then bubbled with nitrogen using a side wing mixer to 100% overrun and cooled to about 6°C to about 49°C (115-120°F) in an oyster (surface) cooler; It was extruded onto a cooling belt using a double extrusion nozzle.

The extruded ribbon-shaped cheese was sliced and wrapped one by one.

The extrusion nozzle is made of Teflon and has a diameter of 7.62 crtl.
×0, has an inner diameter of 635 cm (3 inches, 14 inches).

Example 5 A pasteurized processed cheese spread was made from the following ingredients.

Ingredients Weight Amelia aged 10-20 days "76" f-, e: 31°887) 54. □.

2 Bulls Cheese Granules 22.215 Water 24.089 Lim 10
．． 809 Skimmed milk powder (low temperature processing) 3.
000 Sodium phosphate dihydrate 2.20
0 sodium lactalbumin phosphate 2.0
00 meals Salt 1.10
0 Whey Solids 1.000 Gelatin, 300 Plume 0.800 Citric Anhydride 0.700 Potassium Sorbate 0.200 Skimmed milk powder, sodium lactalbumin phosphate, whey solids were previously dispersed in 15 pounds of water; Placed in a cauldron equipped with a water jacket.

To this was added cream, shredded American cheese and blue cheese granules.

Citric acid, sodium phosphate, salt, and potassium sorbate were dispersed in 6 pounds of water and added to the kettle.

The mixture was stirred and heated to approximately 72°C (162°F).

At this time, 3 pounds 1.5 ounces of gelatin, which had been dissolved in water and held at about 115 degrees Fahrenheit for 15 minutes, was added.

The final mixture was held at approximately 72°C (162°F) for 3 minutes and then cooled to 40°C (104'F) in the kettle.

The product was then bubbled with nitrogen in a side-wing mixer until the first balun of 100 parts or density was the original -.

Next, the product is scraped using a mathematical (surface) heat exchanger for approximately 18
After cooling to 64° F., it was filled into containers.

Example 6 Example of American Pasteurized Cheese Spread: Ingredients Heirloom Cheddar Cheese 55.313 Water
33.347ri
Rim 4.
745 Skimmed milk powder (low temperature processing) 4.0
45 Sodium Lactalbumin Phosphate 2.
000 Sodium phosphate dihydrate 1.25
0 Sodium Hexametaphosphate i,oo.

Salt 1.100 Gelatin, 300 Bloom o, so.

Anhydrous citric acid 0.200 Potassium sorbate 0.200 Skimmed milk powder and sodium lactalbumin phosphate 680
Dispersed in 15 pounds of water and placed in a kettle equipped with 7 jackets of water.

Cream and shredded cheddar cheese were added to this mixture.

Sodium phosphate, sodium hexametaphosphate, salt, citric acid and potassium sorbate 5896.8? (
(13 lbs.) of water and added to the kettle.

The mixture was heated to about 72°C (162°F) with stirring.

At this time, it dissolved in 2409.7f (5 pounds, 5 ounces) of water.

Gelatin was added which was kept at about 46°C (below 115°C) for 15 minutes.

The final mixture was held at about 72°C (162F) for 3 minutes and cooled in the kettle to about 57°C (134°F).

The product was then bubbled with nitrogen using a Votator CR side wing mixer to an overrun of 165, cooled from about 69°C (156 below) to 60°C (140°F) and extruded into ribbons.

Example 7 Example of American Pasteurized Processed Cheese Spread:
min heirloom cheddar cheese
55.467 water
29.183 rim
4.755 years old
Minutes Heirloom Sodium Lactalbumin Phosphate 3.000 Skimmed Milk Powder (Low Temperature Processed)
2.045 Sodium phosphate dihydrate 1.300 Whey solids
1.000 hexametaphosphate sodium
0.950 gelatin, 300 bloom
o, so.

Citric Anhydride 0.200 Potassium Sorbate 0.200 Sodium Lactalbumin Phosphate, skim milk powder and whey solids were dispersed in 15 pounds of water and placed in a kettle equipped with a water jacket.

Then cream and shredded cheese were added.

Sodium phosphate dihydrate, sodium hexametaphosphate, citric acid and potassium sorbate 4531 (10
of water and then added to the kettle.

The mixture is then heated with stirring to approximately 72'C (162°F), at which time 4 lbs. 4 oz.
pre-dissolved in water and heated for 15 minutes at approximately 46°C (115°F).
) was added.

The final mixture was held at about 72°C (162°F) for 3 minutes and then cooled in the kettle to about 57°C (135°F).

The mixture was then bubbled with nitrogen using a two-side wing mixer to an oversink of 55, and then filled and packaged.

Example 8 This example describes a method for making a pasteurized processed cheese food.

Ingredients Heirloom Cheddar Cheese 67, 254 Water
21.142 Whey solids content
4.000 Sodium citrate
2.500 skimmed milk powder 2.
454 Sodium Lactalbumin Phosphate 2.00
0 servings Salt 0.500
Potassium sorbate 0.150% solids, skimmed milk powder, and sodium lactalbumin phosphate were dispersed in 16 pounds of water and placed in a kettle equipped with a water jacket.

Shredded cheese was added to the kettle. Sodium citrate, common salt, and potassium sorbate were dispersed in 5 pounds, 2 ounces of water and added to the kettle mixture.

The mixture was heated to about 72°C (162°F) and held for 3 minutes, then cooled in the kettle to about 66°C (150°F).

It was then vented with nitrogen to bring the overrun to 52 degrees.

The following operating conditions were used.

Raw material supply temperature 60'C (14σnoC
R mixer 1 speed Maximum 62 inch CR mixer 1 outlet temperature approx. 74℃ (165℃ machining allowance (surface) cooler outlet temperature 60'C to 140'F) Back pressure
10.547 psig (150 psig) nitrogen supply 19.335% (at 50% scale of flow meter)
275 psig) Flow rate 90.72 kq/
Time Example 9 Production of Pasteurized Processed Cheese Spread Acid Minutes Weight Highly Aged Cheddar Cheese 52.202 Water
28.102 li li -
9.251 Sodium phosphate dihydrate 2.200 Skimmed milk powder (low temperature treatment) 2.045 Sodium lactalbumin phosphate 2.000 Sodium phosphate dihydrate 1.500 Salt
1.100 gelatin, 30
0 Bloom o, so.

Citric anhydride 0.600 Potassium sorbate 0.200F'D
&C Yellow No. 5 3.08? Additive/Product 100@FD
&C Yellow No. 6 7.27f Addition/Product 100 7 Skimmed milk powder, sodium lactalbumin phosphate and whey solids were dispersed in 8164.6f (18 lbs) of water and placed in a kettle equipped with a water jacket.

Cream and shredded high aged cheddar cheese were added to this mixture.

Citric acid, sodium phosphate, salt, potassium sorbate, FD&C Yellow No. 5 and FD&C Yellow No. 6 in 2721.
61 (6 pounds) of water and added to the kettle.

The mixture was heated to about 72°C (162°F) with stirring.

At this time, 208371 (4 lbs. 9.5 oz.) of gelatin dissolved in water and held at about 46° C. (below 115° C.) for 15 minutes was added.

The final mixture was held at approximately 72°C (162'F) for 3 minutes before being cooled to 60°C in the kettle.

The product was then bubbled with nitrogen using a side wing mixer to bring the overrun to 100, 1, or density to its original -.

The product is then evaporated using a removal (surface) heat exchanger for approximately 7
It was cooled to 45'F and packed into containers.

Next, embodiments of the present invention will be listed.

The method of claim 1, wherein: (1) the amount of alkali metal lactalbumin phosphate is between 1% and 6% and the cheese composition is aerated with an overrun of 35% or more.

The method of the claims, wherein the alkali metal lactalbumin phosphate is sodium lactalbumin phosphate.

(3) The method of claim 1, wherein the aeration is carried out at a temperature above the freezing point of the fat contained in the cheese composition and under a back pressure above 25 psi.

(4) Before aeration, heat the liquid cheese composition at about 32°C.
(90°F) to about 63°C (145°F), wherein the inert gas is selected from nitrogen, carbon gas, air, nitrogen oxides, and mixtures thereof. Method.

(5) The method of item (4) above, wherein the inert gas is nitrogen and the liquid cheese composition contains an effective amount of an emulsifier to emulsify the components of the liquid cheese composition.

(6) Back pressure is 3516-21093 (50-300
psi).

(7) The method according to item (3), which includes the step of cooling the liquid cheese composition to a temperature below sterilization temperature before the aeration step.

(8) The method of claim 1, wherein the cheese composition is selected from pasteurized processed cheese, pasteurized processed cheese spread, pasteurized processed cheese blend, and pasteurized processed cheese food as defined in the Federal (US) Cheese Standards.

Claims (1)

[Claims] 1. Aerated cheese composition comprising producing a liquid cheese composition, pasteurizing the cheese composition, venting the composition with an inert gas, and then cooling the composition to fix its foam structure. 1. A method for making an improved aerated cheese composition, comprising incorporating into the cheese composition an alkali metal lactalbumin phosphate in an amount of 0.5% to 15% of the weight of the final cheese composition.