Methods for making heat-treated cheeses
Disclosed are methods for producing cheeses having the desirable properties of process cheese, using phospholipase enzyme(s), without the addition of emulsifying salts to produce such cheeses. The methods of the invention allow a cheese processor to produce a reduced-sodium process-type cheese without losing the recognized meltability and texture of processed cheese.
1. A method for making a heat-treated cheese, the method comprising admixing with at least one shredded natural cheese a composition comprising at least one phospholipase, and heat-treating the shredded natural cheese and at least one phospholipase at a temperature of from about 165 degrees Fahrenheit to about 185 degrees Fahrenheit to produce a heat-treated cheese.
2. The method of claim 1 wherein the method for making a heat-treated cheese further comprises adding a calcium composition to the at least one shredded natural cheese.
3. The method of claim 2 wherein the calcium composition is selected from the group consisting of inorganic minerals, at least one milk mineral composition, at least an algal mineral composition, at least one plant mineral composition, and combinations thereof.
4. The method of claim 1 further comprising the step of adding to the shredded natural cheese at least one phospholipase-treated milk product.
5. The method of claim 4 wherein the at least one phospholipase-treated milk product is selected from the group consisting of milk powder, buttermilk powder, milk concentrate, milk permeate, powdered cream, cream permeate, concentrated cream, and combinations thereof.
6. The method of claim 1 wherein the natural cheese is selected from the group consisting of cheese curds, fresh cheese, aged cheese, and combinations thereof.
7. The method of claim 1 wherein the step of heat-treating is performed until the cheese is melted to a uniform molten consistency.
8. A method for making a heat-treated cheese, the method comprising preheating at least one phospholipase-treated shredded cheese at a temperature of from about 75 degrees Fahrenheit to about 120 degrees Fahrenheit, followed by heat-treating the cheese at a temperature of from about 165 degrees Fahrenheit to about 185 degrees Fahrenheit.
9. The method of claim 8 wherein the step of preheating is performed for at least about 5 minutes.
10. A method for making a heat-treated cheese, the method comprising of the steps of
preheating at least one shredded cheese at a temperature of from about 75 degrees Fahrenheit to about 120 degrees Fahrenheit;
heat-treating the cheese at a temperature of from about 155 degrees Fahrenheit to about 185 degrees Fahrenheit with constant agitation until a uniform molten consistency is produced, to produce a heat-treated cheese; and
packaging and cooling the heat-treated cheese.
11. The method of claim 10 wherein the heat-treating step can be performed by direct or indirect steam injection into a kettle-type cooker.
12. The method of claim 10 wherein the preheating step is performed for at least about 5 minutes.