Method for controlling melting properties of process cheese
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United States of America Patent
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-
Dec 5, 1989
Grant Date -
N/A
app pub date -
Oct 19, 1988
filing date -
Oct 19, 1988
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
In accordance with the present invention, the meltability of processed cheese is controlled to provide a desired degree of meltability by incorporating whey proteins in the process cheese mix and processing the process cheese mix under conditions of temperature and time so as to denature the whey proteins sufficiently to provide a predeterminted level of cross-linked beta-lactoglobulin and provide the desired level of meltability. The whey protein provided in the process cheese blend is selected to limit the lactose in the final product to a predetermined level. The method of the present invention avoids the need for the use of sodium hexametaphosphate and consequently permits, in process cheese manufacture greater flexibility in handling holdover cheese.
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