Processed cheese without emulsifying salts
View Patent ↗The present invention is directed to process cheese type products prepared with calcium-reduced ingredients but without emulsifying salts and methods of producing such process cheese type products without emulsifying salts. The process cheeses of the present invention are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture, without using emulsifying salts. The process cheeses of the present invention are also lower in sodium than conventional produces cheese products.
1. A process cheese product comprising:
about 20 to about 87 percent natural cheese or a mixture of natural cheeses obtained from curdled milk and one of rennet, rennet substitutes, acidification, and combinations thereof, the natural cheese or the mixture of natural cheeses providing an amount of non-calcium reduced casein;
about 0.8 to about 25 percent (solid basis) of a calcium reduced casein source providing an amount of calcium reduced casein having calcium but not more than about 350 ppm calcium per percent of casein;
a total amount of casein provided from the non-calcium reduced casein in the natural cheese or a mixture of natural cheeses and the calcium reduced casein in the calcium reduced casein source;
wherein the process cheese product contains less than about 350 mg sodium per ounce;
wherein the total amount of casein includes more of the casein from the non-calcium reduced casein than the casein from the calcium reduced casein;
wherein the process cheese product is homogenous; and
wherein the process cheese product does not contain significant levels of emulsifying salts.
2. The process cheese product of claim 1 , wherein the process cheese product contains about 30 to about 50 percent natural cheese or mixture of natural cheeses, and about 5 to about 20 percent calcium reduced casein source (solid basis).
3. The process cheese product of claim 1 , wherein the process cheese product contains about 20 to about 60 percent natural cheese or mixture of natural cheeses, and about 2.5 to about 20 percent calcium reduced casein source (solid basis).
4. The process cheese product of claim 1 , wherein the process cheese product can be heated up to 160° F. without substantial separation.
5. The process cheese product of claim 2 , wherein the process cheese product can be heated up to 190° F. without substantial separation.
6. The process cheese product of claim 1 , wherein the process cheese product is pasteurized.
7. The process cheese product of claim 1 further comprising at least one ingredient from the group comprising anhydrous milk fat, whey protein, sodium chloride, and sorbic acid.
8. The process cheese product of claim 1 , wherein the process cheese product is any of the group consisting of a cheese dip, a cheese spread, a cheese block, a cheese slice, and a shredded cheese.
9. The process cheese product of claim 1 , wherein the calcium reduced casein source is produced by a process selected from the group consisting of ultrafiltration, diafiltration, cation exchange, acidification, dialysis, and chelation.
10. A process cheese product comprising:
about 20 to about 87 percent natural cheese or a mixture of natural cheeses obtained from curdled milk and one of rennet, rennet substitutes, acidification, and combinations thereof, the natural cheese or the mixture of natural cheeses providing an amount of non-calcium reduced casein;
a source of whey protein in the range of 0 to about 20 percent (solid basis);
about 0.8 to about 25 percent (solid basis) of a calcium reduced casein source providing an amount of calcium-reduced casein having calcium but not more than about 350 ppm calcium per percent of casein;
a total amount of casein provided from the non-calcium reduced casein in the natural cheese or a mixture of natural cheeses and the calcium reduced casein in the calcium reduced casein source;
wherein the process cheese product contains less than about 350 mg sodium per ounce;
wherein the total amount of casein includes more of the casein from the non-calcium reduced casein than the casein from the calcium reduced casein;
wherein the process cheese product is homogenous;
wherein the process cheese product can be heated to 160° F. without substantial separation;
and wherein the process cheese product does not contain significant levels of emulsifying salts.
11. The process cheese product of claim 10 , wherein the process cheese product can be heated to 190° F. without substantial separation.
12. The process cheese product of claim 10 , wherein the process cheese product is pasteurized.
13. The process cheese product of claim 10 further comprising at least one ingredient from the group comprising anhydrous milk fat, sodium chloride, and sorbic acid.
14. The process cheese product of claim 10 , wherein the process cheese product is any of the group consisting of a cheese dip, a cheese spread, a cheese block, a cheese slice, and a shredded cheese.
15. The process cheese product of claim 10 , wherein the calcium reduced casein source is produced by a process selected from the group consisting of ultrafiltration, diafiltration, cation exchange, acidification, dialysis, and chelation.
16. The process cheese product of claim 10 , wherein the process cheese product contains about 30 to about 60 percent natural cheese or mixture of natural cheeses, about 5 to about 15 percent (solid basis) whey protein source, and about 2.5 to about 20 percent (solid basis) calcium reduced casein source.
17. The process cheese product of claim 1 , wherein the calcium reduced casein has less than about 200 ppm of calcium per percent of casein.
18. The process cheese product of claim 1 , wherein the calcium reduced casein has less than about 175 ppm of calcium per percent of casein.
19. The process cheese product of claim 1 , wherein the process cheese product contains about 0.8 to about 9% (solid basis) calcium reduced casein source.
20. The process cheese product of claim 10 , wherein the process cheese product contains about 0.8 to about 9% (solid basis) calcium reduced casein source.
21. The process cheese product of claim 1 , wherein the natural cheese provides only casein that is non-calcium reduced.
22. The process cheese product of claim 1 , wherein the process cheese product contains less than about 0.5% added emulsifiers.
23. The process cheese product of claim 22 , wherein the process cheese product contains about 0.8 to about 9% (solid basis) calcium reduced casein source.
24. The process cheese product of claim 10 , wherein the process cheese product contains less than about 0.5% emulsifying salts.
25. The process cheese product of claim 24 , wherein the process cheese product contains about 0.8 to about 9% (solid basis) calcium reduced casein source.