NZ602026B - Cheese with enhanced organoleptic and melting properties - Google Patents
Cheese with enhanced organoleptic and melting properties Download PDFInfo
- Publication number
- NZ602026B NZ602026B NZ602026A NZ60202612A NZ602026B NZ 602026 B NZ602026 B NZ 602026B NZ 602026 A NZ602026 A NZ 602026A NZ 60202612 A NZ60202612 A NZ 60202612A NZ 602026 B NZ602026 B NZ 602026B
- Authority
- NZ
- New Zealand
- Prior art keywords
- cheese
- cream
- powder
- cream cheese
- product
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 556
- 238000002844 melting Methods 0.000 title description 15
- 239000006071 cream Substances 0.000 claims abstract description 242
- 239000000843 powder Substances 0.000 claims abstract description 140
- 239000000203 mixture Substances 0.000 claims abstract description 30
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 12
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 238000003825 pressing Methods 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 235000014633 carbohydrates Nutrition 0.000 claims abstract description 8
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 8
- 210000004080 Milk Anatomy 0.000 claims description 18
- 235000013336 milk Nutrition 0.000 claims description 18
- 239000008267 milk Substances 0.000 claims description 18
- 235000013861 fat-free Nutrition 0.000 claims description 9
- 238000009938 salting Methods 0.000 claims description 9
- 239000001488 sodium phosphate Substances 0.000 claims description 7
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 7
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 7
- 230000001721 combination Effects 0.000 claims description 6
- KEAYESYHFKHZAL-UHFFFAOYSA-N sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- 239000000047 product Substances 0.000 description 104
- 239000000796 flavoring agent Substances 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 16
- OZAIFHULBGXAKX-UHFFFAOYSA-N precursor Substances N#CC(C)(C)N=NC(C)(C)C#N OZAIFHULBGXAKX-UHFFFAOYSA-N 0.000 description 16
- 235000013365 dairy product Nutrition 0.000 description 14
- 238000000034 method Methods 0.000 description 13
- 239000007787 solid Substances 0.000 description 10
- CEUORZQYGODEFX-UHFFFAOYSA-N Aripirazole Chemical compound ClC1=CC=CC(N2CCN(CCCCOC=3C=C4NC(=O)CCC4=CC=3)CC2)=C1Cl CEUORZQYGODEFX-UHFFFAOYSA-N 0.000 description 9
- 150000003839 salts Chemical class 0.000 description 9
- 239000011780 sodium chloride Substances 0.000 description 9
- 235000018102 proteins Nutrition 0.000 description 8
- 238000010348 incorporation Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 5
- 235000013373 food additive Nutrition 0.000 description 5
- 239000002778 food additive Substances 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 230000000699 topical Effects 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- 239000011248 coating agent Substances 0.000 description 4
- 238000000576 coating method Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000155 melt Substances 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 235000020200 pasteurised milk Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000002566 Capsicum Nutrition 0.000 description 3
- 240000002129 Malva sylvestris Species 0.000 description 3
- 235000006770 Malva sylvestris Nutrition 0.000 description 3
- 235000010703 Modiola caroliniana Nutrition 0.000 description 3
- 230000000996 additive Effects 0.000 description 3
- 230000001804 emulsifying Effects 0.000 description 3
- 239000002655 kraft paper Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000021116 parmesan Nutrition 0.000 description 3
- 240000000318 Bixa orellana Species 0.000 description 2
- 229920000161 Locust bean gum Polymers 0.000 description 2
- 241000758706 Piperaceae Species 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000004075 alteration Effects 0.000 description 2
- 235000012665 annatto Nutrition 0.000 description 2
- 239000010362 annatto Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000009940 knitting Methods 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000006011 modification reaction Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000021119 whey protein Nutrition 0.000 description 2
- 240000002840 Allium cepa Species 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 240000003291 Armoracia rusticana Species 0.000 description 1
- 235000011330 Armoracia rusticana Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- NCXMLFZGDNKEPB-FFPOYIOWSA-N Natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 description 1
- 229960003255 Natamycin Drugs 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 240000000129 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- -1 and the like Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000003190 augmentative Effects 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000002708 enhancing Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000011617 hard cheese Nutrition 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 239000004311 natamycin Substances 0.000 description 1
- 235000010298 natamycin Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000002732 oignon Nutrition 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000008983 soft cheese Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
- 238000011179 visual inspection Methods 0.000 description 1
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
-
- 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
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
Abstract
602026 Disclosed is a cheese product comprising a mixture of natural cheese other than cream cheese and cream cheese powder in an amount of about 1 % to about 15% by weight of the cheese product, the cream cheese powder including from about 60% to about 70% total fat, from about 8% to about 10% protein, from about 13% to about 16% total carbohydrates, and a moisture content of up to about 10%, wherein the cream cheese powder is incorporated into a physical structure of the natural cheese and is not visible on an exterior surface of the natural cheese. Also disclosed is a method of making a cheese product, the method comprising the steps of: preparing a natural cheese curd other than a cream cheese curd; adding cream cheese to the natural cheese curd at a temperature of less than 100°F and stirring the natural cheese curd and the cream cheese together to obtain a mixture including cream cheese in an amount of about 1 % to about 15% of total weight; and pressing the mixture to form the cheese product. protein, from about 13% to about 16% total carbohydrates, and a moisture content of up to about 10%, wherein the cream cheese powder is incorporated into a physical structure of the natural cheese and is not visible on an exterior surface of the natural cheese. Also disclosed is a method of making a cheese product, the method comprising the steps of: preparing a natural cheese curd other than a cream cheese curd; adding cream cheese to the natural cheese curd at a temperature of less than 100°F and stirring the natural cheese curd and the cream cheese together to obtain a mixture including cream cheese in an amount of about 1 % to about 15% of total weight; and pressing the mixture to form the cheese product.
Description
PATENTS FORM NO. 5 Our ref: JB 234423NZPR
NEW ZEALAND
PATENTS ACT 1953
COMPLETE SPECIFICATION
Cheese with enhanced organoleptic and melting properties
We, Kraft Foods Global Brands LLC, a re corporation of Three Lakes Drive,
Northfield, Illinois 60093, United States of America hereby declare the invention, for which
we pray that a patent may be granted to us and the method by which it is to be performed, to
be particularly described in and by the following statement:
~ 1 - (followed by page 1a)
CHEESE WITH ED ORGANOLEPTIC
AND MELTING PROPERTIES
CROSS-REFERENCE TO RELATED APPLICATION
This application claims the benefit of the priority date of provisional
ation No. 61/527,848, filed August 26, 2011, which is hereby incorporated herein
by reference in its entirety.
FIELD
The present disclosure relates to cheese products with enhanced organoleptic
and melting properties and processes for preparing such cheese products.
BACKGROUND
Cheese products are widely consumed among households both domestically
and abroad. Traditional natural cheese manufacturing ses involve acidification
and coagulation of pasteurized milk, separation of the resulting curds from Whey, and
salting and pressing of the cheese curds to produce the finished natural cheese. A
traditional known natural cheese manufacturing process is illustrated in Fig. 1. As
shown in Fig. 1, process cheese can be prepared by blending together natural cheese,
emulsifiers, and other ingredients under conditions of heat and shear. rized
process cheese can be heated to at least 150° F for at least 30 seconds.
When consumers desire a melted cheese t, process cheese can provide
certain advantages over natural cheese. Natural cheese that has been melted can have
an uneven melted ance and a tendency to undesirably oil off and fy quickly
upon g. In comparison, process cheese can provide a smoother melting product
with less oiling off, that will stay creamier longer upon cooling.
Despite these technical advantages of process cheese over natural cheese,
process cheese may be less desired by some consumers than natural cheese. For
e, some consumers may not desire emulsifying salts in s cheese and prefer
43- (followed by page 2)
products containing more natural ingredients. In addition, process cheese generally
contains higher levels of sodium than natural cheese since process cheese contains
sodium-based emulsifying salts as well as sodium de. Additionally, fying
salts tend to modify the flavor of the natural cheeses and often provide a process cheese
With a milder and saltier flavor profile, which may be undesirable to many consumers
preferring a more natural and intense cheese flavor profile.
Prior attempts to provide a natural cheese product with improved
organoleptic and melting characteristics have generally been unsuccessful. For
example, dairy solids such as Whey protein concentrate, dried Whey, Whey protein
e, delactose permeate, casein hydrolyzate, milk fat, lbumin, and nonfat dry
milk have previously been incorporated into cheese ts with the intention of
firming the cheese, g water, and improving the melted ance of the cooked
cheese. While it is often preferred to incorporate these dairy solids in the form of a
comminuted solid, it can be difficult to get the solid additive thoroughly blended into
the finished cheese. Pockets or deposits of the additive sometimes survive the cheese-
forming operation. The presence of such deposits detracts from the appearance and
mouth feel of the cheese, and can adversely affect the taste, texture and melting
characteristics of the cheese product as well.
Attempts to address these ms and provide a cheese product with
enhanced melting characteristics have been made. One t describes a method of
preparing a cheese product in which a slurry, including water, milk and/or cream and
one or more food additives, is combined with a cheese precursor and processed to form
a finished cheese.
Another attempt describes a s for preparing a homogeneous cheese
augmented with a food additive in the form of an undissolved solid. A cheese curd is
prepared and then grinded While in admixture With either an aqueous solution of at
least one cheese fying salt or at least one food additive in the form of a
comminuted solid, to obtain a ground curd that is impregnated with the fying
salt or food additive. The emulsifier/ additive-impregnated ground curd is then formed
into the ed cheese.
Yet another attempt provides a process for preparing a soft or semi-soft
fibrous cheese (i.e., mozzarella, pasta filata, provolone, or pizza cheese) with enhanced
melting characteristics, in which a cheese curd is ed and then heated, kneaded
and stretched to form a homogeneous, fibrous mass of heated, unripened cheese. A
minor amount of one or more food additives is thoroughly mixed into the heated,
unripened cheese, which is then shaped and cooled in a brine.
These prior methods have required additional ingredients or additional
processing of the cheese curd, which may undesirably affect the texture and quality of
the ed cheese.
Cheese powders, including, Parmesan, cheddar, Monterey jack, Romano,
muenster, Swiss and Provolone, have been added to cheese products to impart a
different flavors to the finished cheese product. For example, dairy powder coatings
have been lly applied to cheese products. While a topical application of a dairy
powder coating can be successful with crumbles, shreds, and cubes of cheese, which can
be readily mixed with the dairy powder coating, such a l application would not
be particularly effective in sufficiently g cheeses in larger forms that are not
readily mixable, for example, blocks, wheels, slices, or the like. For example, a topical
application of a dairy powder coating to a block of cheese may result in a block of
cheese that having a visible powder coating n, which may not be visually
attractive to many consumers.
A method of making a cheese product is provided. The method comprises
preparing a natural cheese curd other than a cream cheese curd; adding cream cheese to
the natural cheese curd and stirring the natural cheese curd and the cream cheese
together to obtain a mixture including cream cheese in an amount of about 1 % to about
% of total weight; and pressing the mixture to form the cheese product.
In one approach, the adding of the cream cheese includes adding a cream
cheese powder including cream cheese in an amount of about 50% to about 90% of total
weight.
In another approach, the adding of the cream cheese includes adding a
cream cheese powder including from about 60% to about 70% total fat, from about 8%
to about 10% total protein, from about 13% to about 16% total carbohydrates, and a
moisture content of up to about 10%.
The adding of the cream cheese can include adding a non—powder cream
cheese ing from about 33% to about 45% total fat, from about 4% to about 8%
protein, and from about 45% to about 55% moisture t.
The adding of the cream cheese can include adding the cream cheese to the
natural cheese curd being at a temperature of from about 72°F to about 90°F.
In one approach, the adding of the cream cheese to the natural cheese curd
includes adding the cream cheese to the natural cheese curd in an amount of about 1.5%
to about 6% of total weight.
The stirring of the natural cheese curd and the cream cheese together to
obtain a mixture can include stirring until the cream cheese is not Visible on an exterior
surface of the natural cheese curd.
In one ch, the method can include salting the natural cheese curd after
the adding of the cream cheese to the natural cheese curd.
The pressing of the mixture to form the cheese product can further include
vacuuming the e.
In one approach, the cream cheese is selected from a group consisting of
cream , cream cheese curd, cream cheese powder, and combinations thereof.
A cheese product is also provided. The cheese product comprises a mixture
of natural cheese other than cream cheese and cream cheese powder in an amount of
about 1 % to about 15% by weight of the cheese product. The cream cheese powder
includes from about 60% to about 70% total fat, from about 8% to about 10% protein,
from about 13% to about 16% total carbohydrates, and a moisture content of up to about
%. The cream cheese powder is not e on an or surface of the natural
cheese.
The cheese t can include the cream cheese powder in an amount of
about 1.5% to about 6% by weight.
The cream cheese powder can include from about 50% to 95% cream cheese.
In one approach, the cream cheese powder includes nonfat milk in an
amount of up to 5% of total weight.
In another approach, the cream cheese powder includes sodium phosphate
in an amount of up to 5% of total weight.
Another cheese product is also ed. The cheese product comprises a
mixture of natural cheese other than cream cheese and a non-powder cream cheese in
an amount of about 1 % to about 15% by weight of the cheese product. The non—powder
cream cheese includes from about 33% to about 45% total fat, and from about 4% to
about 8% protein. The non-powder cream cheese is not visible on an exterior surface of
the natural cheese.
The cheese product can include the non-powder cream cheese in an amount
of about 1.5% to about 6% by weight.
The non-powder cream cheese can include from about 45% to about 55%
In one approach, the non-powder cream cheese can include nonfat milk in an
amount of up to 5% of total weight.
In r approach, the non-powder cream cheese includes sodium
phosphate in an amount of less than 5% of total weight.
BRIEF DESCRIPTION OF THE DRAWINGS
rates a natural cheese cturing procedure according to the
prior art; and
illustrates one example of a method for ing a cheese product as
described herein.
DETAILED DESCRIPTION
Described herein are cheese ts with improved organoleptic and
melting properties and processes for preparing such cheese products. In particular, the
cheese products described herein advantageously e desirable attributes of
l cheese, while also providing technical advantages of process cheese such as a
smoother e, an increased melt spread, and a more even melted appearance,
without an increased tendency to undesirably oil off and solidify quickly upon cooling.
In particular, we have surprisingly discovered that the addition of cream
cheese to the cheese products described herein surprisingly and unexpectedly improves
not only the flavor of the cheese product, but also the organoleptic and g
properties of the cheese product. Indeed, the addition of cream cheese to a cheese
product has been found to enhance the dairy and dairy acid flavor of the cheese
product both cold and hot. Surprisingly, however, the addition of cream cheese to the
cheese products has also been found to improve the melted appearance and texture of
the cheese product by providing a more even and creamier melted appearance,
smoother mouthfeel, and increased melt spread.
Although other dairy powders and cheese powders heretofore have been
added to cheese products, cream cheese powder is significantly different from these
other powders in taste and texture because cream cheese is a soft, d cheese. A
soft, spreadable cheese such as cream , would not be expected to impart desirable
flavor or texture in a firm or hard cheese such as cheddar and would not be expected to
provide a smoother texture or more even melted appearance. In fact, if anything, it
would be expected that the addition of cream cheese, with its high fat content and soft
e, could lead to difficulty in knitting curds into a solid block of cheese and thereby
negatively impact the texture and melt characteristics of the cheese product. Thus,
cream cheese has not heretofore been added to cheese products to improve flavor or
organoleptic and melting teristics. In addition, it was discovered that the
amounts of cream cheese added to the eam cheese products generally needs to be
within a certain range in order to provide the desired organoleptic and melt
characteristics. Too much or too little cream cheese negatively affects the melt and
other desired characteristics.
Thus, in accordance with one aspect, a cheese product having improved
organoleptic and melting properties is provided. The cheese products described herein
may be cheese of any variety, other than cream cheese, including, for example, mild
cheddar, sharp r, mozzarella, including low-moisture part-skim (”LMPS”)
mozzarella, Monterey jack, pepper jack, Colby, Romano, an, asiago, provolone,
queso quesadilla, asadero, Havarti, Muenster, or Gouda, among others, and/ or blends
f. In one form, the cheese product is a d curd—style cheese or a combination
of stirred curd-style cheeses, and may e additional ients, such as spices,
condiments, other food ts, and the like, and ations thereof. The cheese
products may be of any suitable size and shape, including, for example, blocks, barrels,
bricks, slices, shreds, cubes, crumbles, and the like.
The cheese products may also be in the form of a cheese precursor including,
for example, pasteurized or unpasteurized milk or cream, a coagulum, a cheese curd,
and the like, and combinations thereof. Thus, in accordance with another aspect, a
cheese curd is provided for preparing a cheese product having improved organoleptic
and melting properties.
By one ch, the cheese product comprises cheese or a cheese precursor
having cream cheese blended therein in any suitable amount to provide the cheese
product with the d flavor and organoleptic and melting characteristics. In one
form, the cheese product comprises a cheese or a cheese precursor other than a cream
cheese or a cream cheese precursor. Thus, contrary to the topical addition of a cheese
powder to an outer surface of the cheese product, the present application is directed to
an incorporation of cream cheese or cream cheese powder into the physical structure of
the cheese, such as, for example, by blending. The method described in the present
application is ageous over a topical administration at least in that it provides for
a uniform distribution of the cream cheese particles/ granules in the cheese product and
can result in a cheese product lacking a visible powder on its exterior surface, which is
likely to be ly appealing to ers.
In one form, cream cheese or cream cheese powder is blended into a cheese
or cheese precursor in an amount of up to about 15% by weight, in one approach, about
0.5% to about 10% by weight, in another approach, about 1.5% to about 6% by weight,
and yet in another approach, about 0.5% to about 4% by weight. In one exemplary
approach, cream cheese may be blended into the cheese or cheese sor in an
amount of about 1.5% by . In another exemplary approach, cream cheese may be
blended into the cheese or cheese precursor in an amount of about 3% by weight. One
skilled in the art will appreciate that the amounts of cream cheese blended into to the
cheese product will vary based upon the type, texture, and shape of cheese product as
well as the type and texture of the cream cheese. It will also be appreciated that the
weight percent of cream cheese in the finished cheese product may vary somewhat
from the added levels depending on the processing steps used to form the cheese
product from cheese precursor. As used herein, d into the cheese or cheese
product generally means, in one approach, that there is ntially no visible or free
cream cheese or cream cheese powder on the e of the cheese product.
The cream cheese blended into the cheese products described herein may be
in any suitable form, including, for example, cream , cream cheese curd, cream
cheese powder, and the like, and combinations thereof.
In one form, the cream cheese is a cream cheese powder comprising, for
example, a dehydrated blend of cream cheese (i.e., rized milk and cream, cheese
culture, salt and carob bean gum) and nonfat milk. Optionally, sodium phosphate,
sodium e, or other emulsifying salts may be included in the cream cheese powder.
In another form, the cream cheese is a cream cheese powder such as Cream Cheeztang®
Cheese Flavor, manufactured by Kraft Food Ingredients.
The cream cheese powders may contain from about 50% to about 99% by
weight cream cheese. In one approach, for example, a cream cheese powder will have
more than about 50% by weight cream cheese, in another approach, more than about
90% by weight cream cheese. The cream cheese powders can also include nonfat milk
in an amount of up to about 5% by weight. The cream cheese powder may optionally
include sodium phosphate. In one approach, sodium phosphate may be present in the
cream cheese powder in an amount of up to about 5% by weight.
In an ch, a cream cheese powder may contain, for example, about 60%
to about 70% total fat, about 8% to about 10% n, about 13% to about 16% total
carbohydrates, and about 1% to about 10% moisture. In one approach, a non-powder
cream cheese may contain, for example, about 33% to about 45% total fat, about 4% to
about 8% protein, and about 45% to about 55% moisture. In another approach, a non-
powder cream cheese may have a reduced fat content and include, for example, about
% to about 30% total fat, about 4% to about 8% protein, and about 55% to about 65%
moisture. In yet another reduced fat content or ”light” approach, a wder cream
cheese may include, for example, about 16% to about 23% total fat, about 4% to about
8% protein, and about 60% to about 70% re. It is to be iated that While
several exemplary cream cheese and cream cheese powders have been provided in this
paragraph, any suitable cream cheese composition (e. g., full fat, low fat, non-fat), cream
cheese blend including flavored cream cheese, or a cream-cheese like soft cheese may be
used in accordance with the principles described .
In one approach, the cream cheese powder may contain up to about 3%
moisture. Thus, the term ”powder” refers to a substantially solid particulate at room
ature or the temperature at which the powder is added, and is not intended to
refer to a powder that is devoid of all moisture whatsoever. Moreover, it will be y
understood by a person of ordinary skill in the art that the cream cheese powders
described herein may become partially or substantially rehydrated upon addition to the
cheese products described herein.
The cream cheese powders may have particles of sufficiently small particle
size such that the presence of the cream cheese powder is not immediately apparent
upon Visual inspection of the cheese product. By one ch, the cream cheese
powder has particle sizes that create a flowable powder that may be blended into a
cheese or cheese precursor. In another form, the cream cheese powder may be
substantially uniformly blended into a cheese or cheese sor.
In another form, the cheese product may contain additional ingredients, such
as spices, condiments or other food pieces, such as chili powder, garlic, onion, paprika,
horseradish, peppers, and so forth. In some applications, color or flavor additives such
as, for e, annatto coloring and/ or smoky flavor may additionally be included as
enhancements. In other ces, additives or topical ingredients such as natamycin
may be added to improve production efficiency, quality, and/ or shelf life of the cheese
products.
In accordance with another aspect, methods are provided for preparing the
cheese products described herein. Numerous suitable s may be used to blend
cream cheese into the cheese product. By one approach, the cheese t is prepared
by adding cream cheese to a cheese precursor during a traditional l cheese
manufacturing process.
As illustrated in Fig. 2, in one approach, a cheese product is prepared by a
method including a step of adding cream cheese or cream cheese powder to a cheese
curd prepared by a traditional natural cheese manufacturing process. As shown in Fig.
2, the starting material provided in step 10 is milk. In one approach, the milk provided
in step 10 is Whole fat milk. It will be appreciated that skim milk, milk powder, or any
other suitable milk can be used instead of whole fat milk.
The milk can be clarified or filtered in step 12 and pasteurized in step 14. In
step 16, the pasteurized milk is then transferred to a cheese vat, Where the milk can be
ted to ripening, coagulation, cutting, cooking, and stir-out. The resulting cheese
curds are then erred to a drain table at step 18, Where the cheese curds can be
subjected to an optional rinse at step 20. By one approach, the cheese curds are cheese
curds other than cream cheese curds.
The cheese curds are salted at step 22 and cream cheese is added to the
cheese curds at step 24. The cream cheese can be added in a cream cheese powder form,
or in any other suitable form. In one approach, the cream cheese is added to the cheese
curds prior to the salting step 22. In another approach, the cream cheese is added to the
cheese curds simultaneously with the salting step 22, and in yet another approach, the
cream cheese is added to the cheese curds after the salting step 22.
By one approach, the step 24 of adding the cream cheese or cream cheese
powder includes stirring the cheese curds and cream cheese or cream cheese powder
until the cream cheese or cream cheese powder is substantially uniformly distributed in
the cheese curds. In one approach, upon being substantially mly buted in
the cheese curds, the cream cheese or cream cheese powder is not visible on the exterior
surface of the cheese curds. It will be appreciated that in other approaches, the cream
cheese powder may also be e on the cheese curds depending, for example, on the
amount of cream cheese or cream cheese powder added to the cheese curds and the
color of the cheese curds.
The cheese curds including the cream cheese or cream cheese powder are
pressed and vacuumed at step 26, placed in a cooler at step 28, and allowed to cure at
step 30 to result in the finished cheese product.
Advantageously, the cream cheese, whether it is cream cheese, cream cheese
curd, or cream cheese powder, need not be processed prior to being blended with the
cheese curd, for example, by being mixed with a liquid in a slurry or being heated or
subjected to shear, etc., to provide a substantially uniformly blended product.
rmore, the temperature of the cheese curd need not be ically controlled to
e a substantially uniformly blended t. Generally, the temperature of the
cheese curd Will be at or near ambient temperature, in the range of about 72°F to about
900 F.
If the cream cheese powder were added at temperatures significantly above
90°F, for example, above 100°F, or above 110°F, it is expected that there would be very
little retention of the cream cheese or cream cheese powder in the cheese curd. In the
above-described approach of a Cheddar make, after the application of cream cheese or
cream cheese powder and salt, the cheese gets filled into forms and pressed extensively.
At temperatures higher than 100°F, or higher than 110°F, it is expected that a large
amount of the added cream cheese would be also be pressed out, which would be
undesirable. Additionally, the cheese curd need not be ground, kneaded, stretched, or
homogenized to provide a substantially uniformly blended t.
Cheese products are prepared by blending cream cheese with a cheese
precursor in an amount of up to about 15% by weight of the cheese precursor, in one
approach, about 0.5% to about 10% by weight, in another approach, about 1.5% to about
6% by , in yet another approach, about 0.5% to about 4% by weight, in yet
another approach, from about 2% to about 4%, and in yet r approach, from about
-12..
3% to about 4% by weight. In one approach, the cream cheese is added to the cheese
precursor in an amount of about 1.5%, in yet another approach, the cream cheese is
added to the cheese precursor in an amount of about 2%, and in yet another approach,
the cream cheese is added to the cheese precursor in an amount of about 3%, and in yet
another approach, the cream cheese is added to the cheese precursor in an amount of
about 4%. One skilled in the art will appreciate that the amounts of cream cheese or
cream cheese powder blended into to the cheese product will vary based upon the type,
texture, and shape of cheese product as well as the type and texture of the cream cheese.
The cheese ts described herein have been found to have enhanced
dairy and dairy acid flavor when eaten cold, with the flavor impressions generally
getting er as the amounts of cream cheese added increases.
The incorporation of cream cheese into the cheese products described herein
also unexpectedly improves the cold texture of the cheese product. In some instances,
cheese products containing up to about 15% cream cheese by weight of the cheese
product have a softer and less chewy texture when consumed cold compared to cheese
products t the added cream . This was particularly surprising in View of
the expectation that the incorporation of cream cheese, with its high fat content and soft
texture, could lead to difficulty in knitting curds into a solid block of cheese and thereby
negatively impact the e of the cheese product.
The incorporation of cream cheese into the cheese products described herein
also surprisingly and unexpectedly improves the melted texture and appearance of the
cheese product by providing a creamier eel when melted, a more even melted
ance, and an increased melt spread. In one form, a cheese t containing
cream cheese powder as described herein has an improved melt spread, melting more
evenly and completely, when compared to a l cheese without cream cheese
powder and a cheese product containing a different type of cheese powder. The melted
cheese t has also been observed to have a softer and smoother mouthfeel when
eaten as compared to control cheese products not ning the cream cheese powder.
These improvements in melt texture and appearance were unexpected,
particularly in view of the difficulties that have previously been observed in ing a
uniformly blended cheese product where dairy solids have been added. Indeed, it
would have been expected that the on of cream cheese, particularly, cream cheese
powder, would present similar difficulties such as a difficulty in obtaining a mly
blended product Without any pockets or deposits of additive. Further, given the high
fat content of cream cheese, one would have expected cheese products with cream
cheese blended therein could t a less even melt with more oiling off, rather than a
more even melt without more oiling off as was surprisingly observed.
EXAMPLES
The following examples are presented to illustrate certain aspects and
advantages of the cheese products and methods described herein. All percentages are
by weight unless indicated otherwise.
Exemplary cheese products were prepared according to the formulations
shown in Table 1 below.
TABLE 1
Formulas For Various Cheese Products
Mild Cheddar Monterey Jack Colby Jack Pepper Jack
Pasteurized 94.84% 94.74% 94.73% 85.86%
Milk
Sodium 1.80% 1.65% 1.65% 1.65%
Chloride
Cheese e 0.35% 0.60% 0.60% 0.48%
Annatto Color 0.007% ~
- 0.010%
Rennet 0.003% 0.010% 0.010% 0.009%
no —
- — 9.00%
Peppers
Acetic Acid -
- ~ 0.001 %
Cream Cheese 3.00% 3.00% 3.00% 3.00%
Powder
Total 100% 100% 100% 100%
The cream cheese powder used in all formulations in Table 1 was Cream
Cheeztang® Cheese Flavor, obtained from Kraft Foods ients, comprising a
dehydrated blend of about 93% by weight, cream cheese (pasteurized milk and cream,
cheese culture, salt, and carob bean gum), about 4% by weight nonfat dry milk, and
about 3% by weight sodium phosphate. The nutritional make-up of the cream cheese
powder was about 9.7% protein, about 14.5% total carbohydrates, and about 65% total
fat.
Example 2
Three batches of mild cheddar cheese product were prepared according to
the formula described in e 1, except that the cream cheese powder was blended
into the cheese product in varying amounts — specifically, 2%, 4%, and 6% by weight of
the cheese curd. The cream cheese powder was blended into the cheese curd during
salting, prior to hooping and pressing the curd into blocks and curing for 26 days.
The cheese block was then evaluated in sliced form in a hot sandwich. The
slices were approximately 3.5” by 3.5”, with a weight of about 0.75 oz. One slice of
cheese product and four slices of thin sliced turkey were placed between two slices of
bread and heated for two minutes on each side on an electric griddle set to 350° F.
It was ed that all three amounts of cream cheese powder enhanced the
dairy flavor of the melted cheese product, with the dairy flavor impression generally
being stronger at higher levels. Surprisingly, the cream cheese powder also improved
the melted appearance and texture of the cheese t, giving it a more even melted
appearance, a smoother mouthfeel, and increased melt spread. The melt spread results
are shown in TABLE 2 below.
TABLE 2
% Cream Cheese e Disc Melt % Increase in Melt
Powder Diameter (mm) Spread Relative to
Control
0% (Control) 31.50 —
2% 33.63 6.75%
4% 33.50 6.35%
6% 33.00 4.76%
The results in TABLE 2 demonstrate that the incorporation of cream cheese
powder to the cheese product increased the disc melt diameter, indicating an improved
melt, ve to a control cheese product including no cream cheese powder. The
percent increase in melt spread relative to control was most pronounced in the cheese
product incorporating 2% cream cheese powder, with the cheese product incorporating
4% cream cheese powder demonstrating a very similar percent increase in melt spread.
Example 3
Several samples of mild r cheese were prepared according to the
formula described in Example 1, except that the cream cheese powder was blended into
the cheese product in varying amounts — 0% (Control), 3%, 4%, and 5%, by weight of
the curd. The cream cheese powder was blended into the cheese curd during salting,
prior to hooping and pressing the curd into blocks and curing for 30 days.
A disc melt test was performed on each sample by cutting several 3 gram
discs from a cylinder of cheese. The sample discs were heated for 4 minutes in a double
boiler in which the water in the lower pot was kept boiling during the tests. The melt
spread diameter of each disc was ed in two ions. The results are shown in
TABLE 3.
TABLE 3
Disc Melt Diameter For Various Levels of Cream Cheese Powder
% Cream Cheese re t of Average Disc Melt % Increase in Melt
Powder Cheese Diameter (mm) Spread Relative to
Control
0% (Control) 37.40% 36.83 —
3% 37.88% 39.50 7.24%
4% 37.07% 39.33 6.79%
% 40.22% 37.33 1.36%
The results in TABLE 3 demonstrate that the incorporation of cream cheese
powder to the cheese product increased the disc melt diameter, indicating an improved
melt, relative to a control cheese product including no cream cheese . The
percent increase in melt spread relative to control was most pronounced in the cheese
product incorporating 3% cream cheese powder.
Example 4
Several samples of mild cheddar cheese were prepared according to the
formula described in Example 1, except that a different type of cheese powder was
added to each sample. In particular, each of the samples included a tive one of—
cream cheese powder, Swiss cheese powder, Sharp cheddar cheese powder, Parmesan
cheese powder, Ricotta cheese powder, and Mozzarella cheese powder. The cheese
s were d into the cheese curd at 3% by weight during salting, prior to
hooping and pressing the curd into blocks and curing for 30 days.
A disc melt test was performed on each sample by g several 3 gram
discs from a cylinder of cheese. The sample discs were heated for 4 minutes in a double
boiler in which the water in the lower pot was kept at boiling temperature during the
test. The melt spread diameter of each disc was measured in two directions. The
results are shown in TABLE 4.
TABLE 4
Disc Melt Diameter For Various Cheese Powders
Cheese Powder Moisture e Disc Melt % Decrease in Melt
Content of Diameter (mm) Spread Relative to
Cheese Cream Cheese
Powder ( Control )
Cream Cheese Powder 39.67% 36.17 -
(Control)
Swiss Cheese Powder 40.95% 35.83 0.92%
(Comparative)
Sharp Cheddar Cheese Powder 41.23% 34.00 5.99%
(Comparative)
Parmesan Cheese Powder 42.02% 35.00 3.23%
(Comparative)
Ricotta Cheese Powder 38.74% 33.33 7.83%
(Comparative)
Mozzarella Cheese Powder 40.18% 33.50 7.37%
(Comparative)
The results in Table 4 demonstrate that the incorporation of cream cheese
powder into the cheese product provided an enhanced melt spread tage
indicative of an improved melt relative to cheese products containing the other types of
cheese powders shown in TABLE 4.
~18—
Example 5
A er taste test was performed to compare a cheese product as
described herein to a control cheese containing no cream cheese. Specifically, a mild
cheddar cheese product prepared ing to the formula of Example 1 (i.e. 3% cream
cheese powder) was ed With a control cheddar cheese having no cream cheese
powder and to a cheddar cheese having about 4% cream cheese powder. The cheese
products were evaluated by the dents in sliced form in a hot sandwich. One slice
of cheese product and 4 slices of thin sliced turkey were placed n two slices of
bread and heated for two minutes on each side on an electric griddle set to 3500 F.
Based upon a self-administered questionnaire more respondents rated a mild
cheddar cheese product containing 3% cream cheese powder higher than the control
cheese in terms of cheese creaminess in a melted sandwich. More specifically, a
significantly greater number of respondents rated the cheese product with 3% cream
cheese powder as having melted better and having better in-mouth texture.
Additionally, a greater number of respondents rated the cheese product with 3% cream
cheese powder as being more smooth in the mouth.
Those skilled in the art will recognize that a Wide variety of modifications,
alterations, and combinations can be made with respect to the above described
embodiments without departing from the spirit and scope of the invention, and that
such modifications, alterations, and combinations are to be viewed as being Within the
ambit of the inventive concept.
Claims (22)
1. A method of making a cheese product, the method comprising the steps of: preparing a natural cheese curd other than a cream cheese curd; adding cream cheese to the natural cheese curd at a temperature of less than 100°F and stirring the natural cheese curd and the cream cheese together to obtain a e including cream cheese in an amount of about 1% to about 15% of total weight; and pressing the mixture to form the cheese product.
2. The method of claim 1, wherein the adding of the cream cheese includes adding a cream cheese powder including cream cheese in an amount of about 50% to about 90% of total weight.
3. The method of claim 1 or claim 2, wherein the adding of the cream cheese es adding a cream cheese powder including from about 60% to about 70% total fat, from about 8% to about 10% total protein, from about 13% to about 16% total carbohydrates, and a moisture content of up to about 10%.
4. The method of claim 1, wherein the adding of the cream cheese includes adding a non—powder cream cheese including from about 33% to about 45% total fat, from about 4% to about 8% n, and from about 45% to about 55% moisture content.
5. The method of any one of claims 1 to 4, wherein the adding of the cream cheese includes adding the cream cheese to the natural cheese curd being at a temperature of from about 72°F to about 90°F.
6. The method of claim 1, wherein the adding of the cream cheese to the natural cheese curd includes adding the cream cheese to the natural cheese curd in an amount of about 1.5% to about 6% of total weight.
7. The method of any one of claims 1 to 6, wherein the stirring of the natural cheese curd and the cream cheese together to obtain a uniform e includes stirring until the cream cheese is not e on an exterior surface of the natural cheese curd.
8. The method of any one of claims 1 to 7, further comprising salting the l cheese curd after the adding of the cream cheese to the natural cheese curd.
9. The method of any one of claims 1 to 8, n the pressing of the mixture to form the cheese product further includes vacuuming the mixture.
10. The method of any one of claims 1 to 9, wherein the cream cheese is selected from a group consisting of cream cheese, cream cheese curd, cream cheese powder, and combinations thereof.
11. A cheese product comprising a mixture of natural cheese other than cream cheese and cream cheese powder in an amount of about 1% to about 15% by weight of the cheese product, the cream cheese powder including from about 60% to about 70% total fat, from about 8% to about 10% n, from about 13% to about 16% total carbohydrates, and a moisture content of up to about 10%, wherein the cream cheese powder is incorporated into a physical structure of the natural cheese and is not visible on an exterior surface of the natural cheese.
12. The cheese product of claim 11, wherein the cheese product includes the cream cheese powder in an amount of about 1.5% to about 6% by weight.
13 The cheese product of claim 11 or claim 12, wherein the cream cheese powder includes from about 50% to 95% cream cheese.
14. The cheese product of any one of claims 11 to 13, wherein the cream cheese powder includes nonfat mill: in an amount of up to 5% of total .
15. The cheese product of any one of claims 11 to 14, wherein the cream cheese powder includes sodium ate in an amount of up to 5% of total weight.
16. A cheese product comprising a mixture of natural cheese other than cream cheese and a non—powder cream cheese in an amount of about 1% to about 15% by weight of the cheese product, the non-powder cream cheese including from about 33% to about 45% total fat, and from about 4% to about 8% protein, wherein the non—powder cream cheese is incorporated into a al structure of the natural cheese and is not visible on an exterior surface of the natural cheese.
17. The cheese product of claim 16, wherein the cheese product includes the non— powder cream cheese in an amount of about 1.5% to about 6% by weight.
18. The cheese product of claim 16 or claim 17, wherein the wder cream cheese includes from about 45% to about 55% moisture.
19. The cheese t of any one of claims 16 to 18, wherein the non-powder cream cheese includes nonfat milk in an amount of up to 5% of total weight.
20. The cheese product of any one of claims 16 to 19, wherein the non-powder cream cheese includes sodium phosphate in an amount of less than 5% of total weight.
21. The method of any one of claims 1 to 10, substantially as herein bed.
22. The method of claim 1, substantially as herein bed with reference to
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201161527848P | 2011-08-26 | 2011-08-26 | |
US61/527,848 | 2011-08-26 |
Publications (2)
Publication Number | Publication Date |
---|---|
NZ602026A NZ602026A (en) | 2013-12-20 |
NZ602026B true NZ602026B (en) | 2014-03-21 |
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