Direct-set cheese
Process: providing concentrated milk composition including milk protein; providing plant fat composition including plant fat; combining first amount of concentrated milk composition together with second amount of plant fat composition, forming concentrated milk-plant fat composition having initial pH and having concentration by weight of water being within range of between about 49% and about 57%; combining concentrated milk-plant fat composition together with amount of edible acid, and directly setting concentrated milk-plant fat composition by adjusting initial pH to reduced pH being within range of between about 4.9 and about 4.5; thereby forming uniform non-separating direct-set milk-plant fat product substantially retaining the milk protein. Process also includes providing concentrated milk composition and plant fat composition respectively at first and second temperatures being at least about 20° F. above melting points of respective compositions. Composition: uniform non-separating direct-set milk-plant fat product.
1. A process, comprising:
providing a concentrated milk composition including milk protein, at a first temperature being at least about 20 degrees Fahrenheit (° F.) above a melting point of the concentrated milk composition;
providing a plant fat composition including plant fat, at a second temperature being at least about 20° F. above a melting point of the plant fat composition;
combining a first amount of the concentrated milk composition together with a second amount of the plant fat composition, forming a composition that includes concentrated milk, and that includes plant fat, and that has an initial pH, and that has a concentration by weight of water being within a range of between about 49% and about 57%; and
combining the composition that includes the concentrated milk and the plant fat together with an amount of an edible acid, and directly setting the composition that includes the concentrated milk and the plant fat, by adjusting the initial pH to a reduced pH being within a range of between about 4.9 and about 4.5;
thereby forming a uniform non-separating direct-set product that substantially retains the milk protein, wherein the product includes a concentrated milk composition, a plant fat composition, and an edible acid.
2. The process of claim 1 , wherein the providing the concentrated milk composition includes providing the concentrated milk composition as having a concentration by weight of milk fat being less than about 1%.
3. The process of claim 1 , wherein the forming the direct-set product includes forming the direct-set product as being substantially free of lactic acid.
4. The process of claim 1 , wherein the forming the composition that includes the concentrated milk and the plant fat includes carrying out the combining of the first amount of the concentrated milk composition together with the second amount of the plant fat composition with a difference between the first and second temperatures being about 5° F. or less.
5. The process of claim 1 , wherein the providing the plant fat composition includes providing the plant fat composition at the second temperature as being within a range of between a pasteurization temperature and a temperature being about 20° F. above the melting point of the plant fat composition.
6. The process of claim 1 , wherein the providing the plant fat composition includes: providing the plant fat composition as containing palm oil having a melting point being within a range of between about 91° F. and about 102° F.; and providing the second amount of the plant fat composition at the second temperature as being within a range of between about 125° F. and about 130° F.
7. The process of claim 1 , wherein the forming the direct-set product includes forming the direct-set product without any culturing of lactic acid-producing bacteria.
8. The process of claim 1 , wherein the forming the composition that includes the concentrated milk and the plant fat includes selecting the second amount of the plant fat composition as being less than or equal to about 60% by weight of the composition that includes the concentrated milk and the plant fat.
9. A uniform non-separating direct-set product, comprising:
a concentrated milk composition, a plant fat composition, and an edible acid;
the uniform non-separating direct-set product being made according to a process that includes:
providing a concentrated milk composition including milk protein, at a first temperature being at least about 20 degree Fahrenheit (° F.) above a melting point of the concentrated milk composition;
providing a plant fat composition including plant fat, at a second temperature being at least about 20° F. above a melting point of the plant fat composition;
combining a first amount of the concentrated milk composition together with a second amount of the plant fat composition, forming a composition that includes concentrated milk, and that includes plant fat, and that has an initial pH, and that has a concentration by weight of water being within a range of between about 49% and about 57%; and
combining the composition that includes the concentrated milk and the plant fat together with an amount of an edible acid, and directly setting the composition that includes the concentrated milk and the plant fat, by adjusting the initial pH to a reduced pH being within a range of between about 4.9 and about 4.5;
thereby forming a uniform non-separating direct-set product that substantially retains the milk protein;
wherein the product has a concentration by weight of milk protein being within a range of between about 5% and about 3%; and
wherein the product has a concentration by weight of plant fat being within a range of between about 33% and about 16%.
10. The uniform non-separating direct-set product of claim 9 , wherein the forming the composition that includes the concentrated milk and the plant fat includes selecting the second amount of the plant fat composition as being less than or equal to about 60% by weight of the composition that includes the concentrated milk and the plant fat.
11. The uniform non-separating direct-set product of claim 9 , wherein the product has a concentration by weight of milk fat being less than 1%.
12. The uniform non-separating direct-set product of claim 9 , wherein the plant fat is derived from seeds or fruit of: soy, corn, canola, sunflower, safflower, olive, peanut, cottonseed, sesame, almond, apricot, avocado, coconut, flax, grapeseed, hazelnut, palm, palm kernel, pine, poppy, pumpkin, rice bran, tea, walnut, wheat, hemp, acai, cashew, chia, pecan, or hazelnut.
13. The uniform non-separating direct-set product of claim 9 , wherein the product is substantially free of lactic acid-producing bacteria.
14. The uniform non-separating direct-set product of claim 9 , wherein the product is substantially free of lactic acid.
15. The uniform non-separating direct-set product of claim 9 , wherein the product includes a stabilizer.
16. The uniform non-separating direct-set product of claim 9 , wherein the combining the first amount of concentrated milk composition together with the second amount of the plant fat composition includes forming the composition that includes the concentrated milk and the plant fat as having the concentration by weight of water being within a range of between about 50% and about 55%.
17. The uniform non-separating direct-set product of claim 9 , wherein the product has a pH being within a range of between about 4.9 and about 4.5.
18. The uniform non-separating direct-set product of claim 9 , wherein the product has a pH being within a range of between about 4.7 and about 4.6.
19. The uniform non-separating direct-set product of claim 9 , wherein the providing the concentrated milk composition includes providing the concentrated milk composition as including a concentrated milk protein source, wherein the concentrated milk protein source includes: aqueous nonfat milk; condensed nonfat milk; dry nonfat milk (“NFDM”); or reconstituted nonfat milk.
20. The uniform non-separating direct-set product of claim 9 , wherein the providing the concentrated milk composition includes combining the concentrated milk composition together with a stabilizer.
21. The uniform non-separating direct-set product of claim 9 , wherein the forming the composition that includes the concentrated milk and the plant fat includes carrying out the combining of the first amount of the concentrated milk composition together with the second amount of the plant fat composition with a difference between the first and second temperatures being about 5° F. or less.
22. The uniform non-separating direct-set product of claim 9 , wherein the providing the plant fat composition includes providing the plant fat composition at the second temperature as being within a range of between a pasteurization temperature and a temperature being about 20° F. above the melting point of the plant fat composition.
23. The uniform non-separating direct-set product of claim 9 , wherein the providing the plant fat composition includes: providing the plant fat composition as containing palm oil having a melting point being within a range of between about 91° F. and about 102° F.; and providing the second amount of the plant fat composition at the second temperature as being within a range of between about 125° F. and about 130° F.
24. The uniform non-separating direct-set product of claim 9 , wherein the forming the direct-set product includes forming the direct-set product without any separating, into a curd and a whey, of the composition that includes the concentrated milk and the plant fat.
25. The uniform non-separating direct-set product of claim 9 , wherein the forming the direct-set product includes forming the direct-set product without any culturing of lactic acid-producing bacteria.