Manufacture of cheese products with polyol polyester fat substitutes
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United States of America Patent
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Jan 3, 1995
Grant Date -
N/A
app pub date -
Dec 30, 1993
filing date -
Dec 30, 1993
priority date (Note) -
Expired
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Abstract
The present invention is directed to a method for the manufacture of a natural cheese. In the method, moisture, salts and lactose are removed from skim milk by ultrafiltration and diafiltration to provide a retentate having between about 60% and about 85% moisture, between about 0.7% and about 2.5% salts, and less than about 1.8% lactose. A lactic acid producing cheese culture is then added to the retentate and the retentate is fermented to a pH of between about 4.8 and about 5.6. The fermentation is effected without coagulating the retentate. An emulsion is then prepared by homogenizing a mixture of an aqueous material and a fat. The emulsion contains from about 10% to about 70% fat. The fat comprises from about 25% to 100% of a polyol fatty acid polyester with the balance being a triglyceride fat. The fermented retentate and the emulsion are then blended together. A milk clotting enzyme is added to the blend and the blend is immediately subjected to evaporation. Moisture is evaporated from the blend to provide a pre-cheese having from about 45% to about 60% solids. The pre-cheese is then cured to provide a natural cheese having a fat level of from about 7% to about 45%.
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