Emulsifying salt-free cheese and method of making thereof having a blend of sheared and non-sheared fat
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United States of America Patent
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Dec 5, 2017
Grant Date -
Aug 11, 2016
app pub date -
Apr 20, 2016
filing date -
Mar 7, 2013
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Abstract
Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique bimodal particle size distribution. The methods and cheese achieve fat-to-protein stabilities in a processed cheese that offers both good meltability and low oiling-off during heating without emulsifying salts.
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