DRY BLEND FOR MAKING EXTENDED CHEESE PRODUCT

1 . A pre-filled cheese extender package having a dry blend comprising

a. 40%-70% food starch;

b. 3%-18% whey;

c. 5%-25% emulsifiers; and

d. 0%-8% gums,

wherein said dry blend comprises less than 15% casein and is homogenously blended and filled into said pre-filled package.

2 . The pre-filled cheese extender package having a dry blend as recited in claim 1 , comprising

a. 45%-65% modified food starch;

b. 5%-16% whey;

c. 8%-22% emulsifiers; and

d. 0%-8% gums.

3 . The pre-filled cheese extender package having a dry blend as recited in claim 2 , comprising

a. 50%-60% modified food starch;

b. 13%-16% whey;

c. 9%-20% emulsifiers; and

d. 2%-6% gums.

4 . The dry blend as recited in claim 1 , wherein said blend further comprises 0%-5% of an acidulant.

5 . The dry blend as recited in claim 4 , wherein said acidulant is chosen from acetic acid, citric acid, fumaric acid, lactic acid, malic acid, phosphoric acid, and tartaric acid.

6 . The dry blend as recited in claim 5 , wherein said acidulant is chosen from citric acid, lactic acid, and acetic acid.

7 . The dry blend as recited in claim 1 , wherein said blend is substantially free of casein.

8 . The dry blend as recited in claim 7 , wherein said is free of casein.

9 . The dry blend as recited in claim 1 , wherein said blend further comprises a native food starch.

10 . The dry blend as recited in claim 1 , wherein said blend further comprises gelatin.

11 . The dry blend as recited in claim 1 , wherein said emulsifier is chosen from Alkaline Sodium Aluminum Phosphate, sodium citrate, trisodium phosphate, and disodium phosphate.

12 . The dry blend as recited in claim 11 , wherein at least half of said emulsifier is Alkaline Sodium Aluminum Phosphate.

13 . The dry blend as recited in claim 1 , wherein said blend contains less than 10% water.

14 . The dry blend as recited in claim 13 , wherein said blend contains less than 5% water.

15 . An extended cheese product comprising the dry blend as recited in claim 1 , a fat, water, and cheese and/or cheese curds.

16 . An extended cheese product comprising the dry blend as recited in claim 2 , a fat, water, and cheese curds.

17 . An extended cheese product comprising the dry blend as recited in claim 3 , a fat, water, and cheese curds.

18 . A method of making an analogue cheese comprising: combining a dry blend as recited in claim 1 , a fat, water, and cheese and/or cheese curds; mixing the ingredients to form a mixture; and heating and cooling the mixture to provide an analogue cheese.

19 . The method as recited in claim 18 , wherein said cheese and or cheese curds are chosen from cheddar, Monterey jack, Colby, Swiss, Gouda, Manchego, and pepper jack.

20 . The method as recited in claim 18 , wherein said cheese and or cheese curds comprise between about 10% and about 50% by weight of said mixture.

21 . An extended cheese product comprising

a. 3%-21% of a dry blend comprising:

i. 40%-70% food starch;

ii. 3%-18% whey;

iii. 5%-25% emulsifiers; and

iv. 0%-8% gums;

b. 3%-21% of a fat;

c. 4%-28% water; and

d. 30%-90% cheese and/or cheese curds, and wherein at least 90% of the casein found in said extended cheese product is derived from said cheese and/or cheese curds

22 . An extended cheese product comprising

a. 3%-21% of a dry blend comprising:

i. 45%-65% modified food starch;

ii. 5%-16% whey;

iii. 8%-22% emulsifiers; and

iv. 0%-8% gums;

b. 3%-21% of a fat;

c. 4%-28% water; and

d. 30%-90% cheese and/or cheese curds, and wherein at least 90% of the casein found in said extended cheese product is derived from said cheese and/or cheese curds.

23 . An extended cheese product comprising

a. 3%-21% of a dry blend comprising:

i. 50%-60% modified food starch;

ii. 13%-16% whey;

iii. 9%-20% emulsifiers; and

iv. 2%-6% gums;

b. 3%-21% of a fat;

c. 4%-28% water; and

d. 30%-90% cheese and/or cheese curds, and wherein at least 90% of the casein found in said extended cheese product is derived from said cheese and/or cheese curds.

24 . The extended cheese product as recited in claim 21 , wherein said cheese and/or cheese curds comprises at least 45% of the extended cheese product.

25 . The extended cheese product as recited in claim 21 , wherein said extended cheese product is chosen from cheddar, Monterey jack, Colby, Swiss, Gouda, Manchego, and pepper jack.

26 . A method of making an extended cheese product comprising:

a. combining a melted fat, water, and a dry blend comprising:

i. 40%-70% food starch;

ii. 3%-18% whey;

iii. 5%-25% emulsifiers; and

iv. 0%-8% gums;

b. mixing the components;

c. adding casein and/or cheese and/or cheese curds;

d. cooking the mixture to at least 150-155° F.;

e. add additional water if needed;

f. cooking the resulting mixture to 160-170° F.; and

g. forming the extended cheese product and cooling it.

27 . The method as recited in claim 26 wherein optional replacement of cheese protein with native casein improves the stretchability of the finished product.