Note: Descriptions are shown in the official language in which they were submitted.
2119313
,
NEW FORM OF PROCESSED CHEESE PRODUCT
BACKGROUND OF THE INVENTION
The present invention relates generally to the conversion
of bacteria ripened hard cheese (for example, parmesan), soft,
semi-soft (for example, mozzarella), and firm cheese (for
example, cheddar) into a new and unique processed cheese
product capable of being granted or shredded.
Hard cheese is commonly viewed as cheese having a
moisture on a fat free basis content of less than 50%,
although this guideline is not rigid. Firm cheese is commonly
viewed as cheese having a moisture on a fat free basis content
of 50% or more and not more than 62%, although these
guidelines are also not rigid. Semi-soft cheese is commonly
viewed as cheese having a moisture on a fat free basis content
of more than 62% and not more than 67%, although these
guidelines are also not rigid. Finally, soft cheese is
commonly viewed as cheese having a moisture on fat free basis
of more than 67% and less than 80%, although these guidelines
are also not rigid.
Examples of such bacteria ripened hard cheeses used in
the process of the present invention are Parmesan, Romano,
Sardo, Padano, or other similar cheeses.
The term Parmesan cheese is the name used for a group of
hard cheeses which are typically used in a grated form and
sold in containers for direct use on salads and in soups, and
as a condiment and/or topping on a range of foods. Such
cheeses can be referred to as either grating cheese or hard
cheese. Such cheeses typically require long periods of
ripening before they can be utilized. For example, in the
United States, Parmesan cheese is cured for approximately ten
months.
It would therefore be desirous if one could produce a
processed cheese product that did not require a long ripening
or curing process yet still exhibit the taste, texture and
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_ 3 _ 2119313
consistency of the original bacteria ripened cheese, such as
Parmigiana or Reggiano cheeses.
The production of processed cheese product is an age-old
procedure. Improvements in the area of processed cheese
products have, however, generally focused on improved
processes of mechanization or packaging as found in United
States Patent 4,039,695. However, improvements are appearing
in providing new dairy-based foods with regards to low fat
content or new forms of cheese cured as found in United States
Patents 5,244,687 and 4,066,800 and Canadian Patent 1,261,197.
However, there does not appear to be any improvements that
focus on providing a new dairy-based foods with the same,
near, or better sensory properties as their analogous
bacterial ripened cheese. The present invention is based upon
research that ex~m;nes the feasibility of making new hard,
firm, and semi-soft processed cheese products by a process
adaptable to mechanization. An object of the present
invention is therefore directed towards a process of cooking
blends of hard, firm, semi-soft and soft cheeses with food
additives and flavours to yield a gratable processed cheese
product that resembles the analogous bacteria ripened cheese
but all at lowered costs.
More specifically, this invention is directed towards a
process for production of a dairy-based cheese product
comprising the steps of: (A) particlizing one or more
bacteria ripened hard, firm, or semi-soft cheeses and one or
more bacteria ripened semi-soft or soft cheese; (B) mixing
said cheeses; (C) introducing at least one of either
emulsifiers, preservatives, milk ingredients, and modified
milk ingredients and water and further mixing until a
homogeneous cheese mass is obtained; (D) cooking of said
cheese mass with further mixing introducing at least one of
flavouring, butter or water; (E) molding resulting cheese mass
into desired product shape; (F) shredding or cutting the
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product into desired size; and (G) directly packaging the
resulting processed cheese product.
~4
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211931~
-- 4
A further object of this invention is also directed
towards the resulting new processed cheese product arising
from this process. More specifically, the present invention
is directed towards an improved hard processed cheese product
such as a processed Parmesan or Romano cheese product that
closely resembles in taste, hardness, texture, and gratability
of the analogous bacteria ripened hard cheese. It is a
further object of this invention that this process be applied
to other bacteria ripened cheeses as well such as mozzarella
or cheddar.
These and other objects will become more apparent from
the following detailed description.
SUMMARY OF THE INVENTION
The present invention has several advantages over the
existing prior art. This invention involves a new dairy based
gratable processed cheese product that is prepared by a
process involving the blending of a particlizied hard, firm,
or semi-soft cheese with semi-soft or soft cheeses, along with
additives, emulsifies and preservatives, cooking said blend
with flavouring, water, and fats, and extruding resulting
blend into molds and then placed it into cooling chambers
prior to cutting and packaging. This process permits the
production of a processed cheese product that closely
resembles gratable bacteria ripened cheese but at a lower
cost. Moreover, the product may be placed in the final
package at the time of manufacture, eliminating the labour and
waste associated with repackaging, and the product can be sold
immediately thereafter eliminating the need for aging.
BRIEF DESCRIPTION OF THE DRAWINGS
The process portion of the invention is illustrated in
the accompanying drawings, which are a flow sheet showing
_ 5 _ 2119313
schematically the steps of a number of exemplary embodiment
of the process.
Figure 1 illustrates the process for the production of
a type of Parmesan Cheese Product.
Figure 2 illustrates the process for the production of
a type of Cheddar or Mozzarella Cheese Product.
Figure 3 illustrates the process for the production of
a type of a Hard Gratable Cheese Product.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
The processed cheese product embodied in this invention
is a smooth, homogenous plastic mass with qualities similar
to the original bacterial ripened cheese it emulates.
In the past, some processed cheeses have been produced
by procedures resembling the initial steps of the processes
described herein. However, the advantages of the present
invention over these processes will become evident in the
description to follow. Throughout the specification,
examples, and claims, all parts and percentages are by weight.
Generally, in accordance with various features of the
present invention, grating bacterial ripened cheese is
comminuted to provide a gratable processed cheese product.
The bacterial ripened cheese is initially particlized by means
of any suitable apparatus to provide grated cheese or is put
through a grinder. It is preferred that the particle size of
the grated cheese be in the range of from about .4 mm to about
10 mm. Less than about 50 percent of the cheese particle
should have their longest dimension less than about 20 mm.
It has also been determined that the cheese particles should
have a length to width ratio of less than about 2:1 and
preferably should have a length to width ratio in the range
of from about 1.2:1 to 1:1.
A hard, firm, or semi-soft cheese after grating is
preferably mixed with semi-soft or soft cheeses typically
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having varying fat and moisture contents. Some of the
possible choices for the hard, firm, semi-soft and soft
cheeses are found in Table 1 below (derived in part, from
Regulation B.08.033 of the Canadian Food and Drug Act R.S.C.
1985 c.F-27).
TABLE I
VARIETY OF TYPEMAXIMUM % MINIMUM % % MOISTURE
CHEESE MOISTURE FAT (FAT FREE
BASIS)
Asiago firm 40.0 30.0 57.1
Bra hard 36.0 26.0 48.7
Brick firm 42.0 29.0 59.2
Camembert soft 56.0 22.0 71.8
(Carré de l'est)
Canadian firm 42.0 29.0 59.2
Style Brick
Feta soft 55.0 22.0 70.5
Jack semi-soft 50.0 25.0 64.9
Monterey firm 44.0 28.0 61.1
(Monterey Jack)
Mozzarella semi-soft 52.0 20.0 65.0
(Scamorza)
Neufchâtel soft 60.0 20.0 75.0
Parmesan hard 32.0 22.0 41.0
Part Skim firm 52.0 15.0 61.2
Mozzarella
(Part Skim Scamorza)
Part Skim Pizza firm 48.0 15.0 56.5
Pizza firm 48.0 20.0 60.0
Romano hard 34.0 25.0 45.3
(Sardo)
Cheddar firm 39.0 31.0 56.5
Harzkase firm 55.0 3.0 56.7
(Harzer Kase,
Mainzer Kase)
Skim Milk firm 55.0 7.0 59.1
After the initial mixing, water is added, if required,
along with flavouring agents, or butter with possible
additions of acidulants, starches, milk products, modified
milk products, emulsifying agents within the same processing
vessel. In the process of this invention, the various cheeses
are melted by direct steam injection or indirect heat at an
_ 7 _ 2 11931~
elevated temperature at atmospheric pressure (or elevated
pressures) with sufficient water and agitation until a molten
mass is produced having no discernible particles present. The
agitation and mixture can be carried out in the presence of
emulsifying agents and at a temperature of about 65C. to
about 90C., preferably at about 75C. to about 80C.
Emulsifying agents are not, however, always necessary. The
time period required is that necessary to hydrate the mix and
pasteurize the product. Typically, smooth homogeneous plastic
cheese product mass is obtained in about 7 to about 20
minutes. Heating is preferably accomplished by steam
injection heating of the mass to above 75C. Steam injection
ends when the proper temperature has been reached. Mixing
continues, however, until the process cheese mass becomes
smooth, plastic and sufficiently pasteurized. This generally
takes about 3 to 5 minutes after steam injection terminates.
Prem;x;ng of the aforementioned ingredients is not essential
and all or only a portion of the above ingredients (the
cheeses must be included) can be blended together in the
mixer-cooker. However, it is important to agitate the mixture
during heating. Severity of agitation during processing can
also be used to adjust the body of the final processed cheese
product. Cheddar, mozzarella, skim milk cheeses are
commercially available cheeses made from milk using a lactic
acid culture to form a smooth, acidic curd. Other suitable
cheeses can be raquelet, emmenthal, mozzarella, brick, colby,
monterey, and other semi-soft cheeses. Typically, the dairy
products used in this process exhibit moisture and fat
content, by % weight, as listed in Table II.
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TABLE II
TYPICAL MOISTURE AND FAT CONTENT OF
COMMONLY USED DIARY PRODUCTS
PRODUCT MOISTURE FAT
(by % weight) (by % weight)
skim milk cheese 55.0 7.0
mozzarella cheese 42-52 15-29
cheddar cheese 39.0 31.0
milk protein 10.0 1.5
parmesan style firm 38-42 20-29
cheese
whey powder 5 1.2
buttermilk powder 5 2-12
15 skim milk powder 5 1.2
coloured rework 46 23
skim milk rework 56 7
sermia cheese 50 20
The produced processed cheese product can then be cast
into loaves, sliced, or shaped into other packaging
configurations as required. The finished product can also be
cut into blocks, more specifically into block with the
dimensions of 11/8 inches by 11/8 inches by 2~ inches. The
product can also be grated or shredded by hand or machine
prior to packaging. Furthermore, the packaging of the product
can involve packing said product in sealed containers that
have been flushed with an inert gas just prior to sealing.
An example of such an inert gas nitrogen (N2). The container
can be any form of vessel in which to store the product.
However, it is preferred to be a sealed container more
specifically a plastic pouch capable of holding one, two, or
more of the above said blocks and/or shredded product.
More specifically, the invention comprises mixing about
5% to about 60% of a soft or semi-soft cheese, such as
mozzarella cheese, with about 20% to about 75% of hard, firm
or semi-soft cheeses, with about 0% to about 4% of an edible
emulsifying salt and sufficient quantities of flavouring
agents such as enzyme modified cheeses and acidulants to
impart desired flavour and pH to the cheese analog with about
9 ~119313
35% to 48% water control. The mixture is blended under
agitation conditions for a time sufficient to provide for
pasteurization and a plastic homogeneous body being
substantially free of unhydrated particles, said edible
emulsifying salt being present at about 0% to about 4% by
weight, said emulsifying agent being selected from the group
consisting of alkali metal phosphate salts, citrate salts and
mixtures thereof. The mixing/cooking time (will vary
depending upon the volume of cheese and the capacity of the
equipment) is generally about 12 minutes.
The term "hydrated" as used herein and in the appended
claims characterizes bacteria ripened cheese that has been
hydrated at an elevated temperature and dispersed in an
aqueous system as a solution or a gel.
If the emulsifying agent content is less than about 1%,
and in the absence of mechanical emulsification, incomplete
hydration and excessive syneresis will occur. On the other
hand, an emulsifying agent content in excess of about 4%
produces no additional benefits.
At a relatively high emulsifying agent concentration of
about 2% to about 3.5%, hydration provides a homogenous
plastic mass that is smooth and has a uniform body of process
cheese product that can flow at elevated temperatures.
It has been determined that suitable phosphate-cont~;n;ng
emulsifying agents include edible salts such as the alkali
metal phosphates; examples of this are disodium phosphate,
trisodium phosphate, sodium tripolyphosphate, sodium
hexametaphosphate, tetrasodium pyrophosphate, monosodium
diphosphate, disodium diphosphate, trisodium diphosphate,
tetrasodium diphosphate, the sodium aluminum phosphates, and
mixtures thereof. The preferred emulsifying agents for the
production of the processed cheese product include: sodium
citrate, calcium phosphate dibasic, potassium phosphate
dibasic, sodium acid pyrophosphate, sodium aluminum phosphate,
sodium hexametaphosphate, sodium phosphate dibasic, sodium
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lo- ~119313
phosphate monobasic, sodium phosphate tribasic, sodium
pyrophosphate tetrabasic, calcium citrate, potassium citrate,
sodium citrate, sodium potassium tartrate, sodium tartrate,
sodium gluconate, sodium carboxymethyl cellulose
(carboxymenthly cellulose, cellulose gum, sodium cellulose
glycolate), lecithin, monoglycerides, mono and diglycerides
or a mixture thereof. Suitable citrate-cont~;n;ng emulsifying
agents could include monosodium citrate, disodium citrate,
trisodium citrate, and the like.
It has further been determined that suitable
preservatives are propionic acid, calcium propionate, sodium
propionate, sorbic acid, calcium sorbate, potassium sorbate,
or sodium sorbate. All preservatives discussed herewithin are
% weight and based on weights in their anhydrous state.
It has further been determined that suitable flavouring
are one or more of enzyme modified cheeses, any other natural
or artificial cheese flavourings. All flavouring discussed
herewithin are in % weight.
It has also been determined that suitable fats are one
or more of cream, butter oil, milk fat, butter, whey butter,
or whey cream. All fats discussed herewithin are of % weight.
Suitable colouring where required has been determined to
preferably be annatto or beta-carotene.
Water generally constitutes about 35% to about 48% by
weight of the process cheese product, depending upon the
desired consistency. Water can be added during either the
premixing or cooking stages of the manufacturing process (to
adjust the moisture content of the final product) of this
invention. The water that is present serves, of course, to
hydrate and control consistency of the hydrated mass. If too
much water is added, the hydrated mass becomes too fluid and
begins to no longer resemble the body of a cheese. A desired
water content of the final cheese product is 35 - 48%.
While not essential, a thickener can be added such as
modified starch or cellulose. A suitable starch is modified
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corn starch at a level of between about 2% to about 15%,
preferably at about 3% to about 6%. Such starches are
commonly characterized by low viscosities at cooking
temperatures but relatively high gel strength at or below
room temperatures. In addition to starches, glycerin can be
added as a carrier or dispersing agent for lipophilic
ingredients such as flavours and colours (at level of about
1.0%, preferably at 0.2% to 0.5%).
During the mixing steps, food substances such as table
salt, colouring, cheese flavours, emulsifiers, stabilizers and
preservatives, and the like, are added depending on the final
cheese product desired. The produced smooth mass cont~;n;ng
all hydrated cheeses is then removed from the mixer-cooker and
molded into the desired product shape. It can then be
packaged and/or cooled in either sliced or loaf form according
to practice. The resulting product has good texture and
flavour, resembling a bacteria ripened cheese. When bacteria
ripened parmesan cheese is the hard cheese used in the
mixture, the resulting processed cheese product is not unlike
parmesan cheese. For a product of this composition, a yield
range of about 105% to about 180% is expected (i.e. 100
kilograms product per 95 kilograms soft and hard cheese, to
87 kilograms product per 47 kilograms soft and hard cheese).
Finally, it is preferred that the packaging material be
impervious to gas. It is also preferred to use a packaging
material that can be sealed to provide a gas tight package.
It is further preferred that the product in such packaging be
under an inert gas.
The cheese of the present invention is shelf stable under
refrigeration conditions for a substantial period of time and
can be easily shredded or cut into blocks.
Therefore, the present invention has resulted on a
relatively simple, but economical and superior advance in the
art of process cheese product products and their formulations.
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The following Examples further illustrate various
features of the present invention. However, they are intended
to in no way limit the scope of the invention which is defined
in the appended claims. For all the examples, the following
terms are defined as:
'Wet Dom Parm~ means fresh Canadian parmesan but use of
any imported parmesan or parmesan-type cheese is acceptable.
'Aged Dom Parm' means aged Canadian parmesan but use of
any imported parmesan or parmesan-type cheese is acceptable,
and more specifically, where AGED DOM PARM #1 means a firm
ripened parmesan style cheese, and AGED DOM PARM #2 means
another type of firm ripened parmesan style cheese.
'Pizza Mozz' means skimmed milk mozzarella cheese but
could use any other mozzarella or similar type of cheese.
'Rework' means process cheese or process cheese product
reused from prior manufacture.
'Sermia' means a partially skimmed milk cheese which
would include cheeses such as swiss or similar type cheeses.
'Parm EMC' means enzyme modified cheese parmesan,
flavouring.
'EMC~ means enzyme modified cheese flavour from other
types of cheese as well.
'Cheddar' means cheddar cheese blocks or trim or any
other similar type of cheese such as brick, colby, emmenthal,
etc.
'Cheddar Trim' means cheddar cheese trimmings or any
other similar type of cheese such as brick, colby, emmenthal,
etc.
'Skim Cheese' means skimmed milk cheese and is obvious
to one skilled in the art but other firm texture of cheese can
also be used.
'Skim milk powder' or 'Buttermilk Powder' means any of
the following in liquid, concentrated, dry, frozen or
reconstituted form: buttermilk, milk, party skimmed milk,
skim milk, calcium-reduced skim milk, casein, caseinates,
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2119313
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cultured milk productsl milk serum proteins, or ultrafiltered
milk, whey.
'Casein' or 'Milk Protein' means a commercially available
phosphoprotein being the principle protein in milk and the
basis of curd and of cheese.
'Sodium citrate' is obvious to one skilled in the art but
can also mean calcium phosphate dibasic, potassium phosphate
dibasic, sodium acid pyrophosphate, sodium aluminum phosphate,
sodium hexametaphosphate, sodium phosphate dibasic, sodium
phosphate monobasic, sodium phosphate tribasic, sodium
pyrophosphate tetrabasic, calcium citrate, potassium citrate,
sodium gluconate, sodium potassium tartrate, sodium tartrate,
or sodium carboxymethyl cellulose (carboxymenthyl cellulose,
cellulose gum, sodium cellulose glycolate).
'Sorbic acid~ means any of calcium sorbate, potassium
sorbate, propianic acid, calcium propionate, sodium
propionate, or sodium sorbate.
'Butter' means any of a cream, butter oil, milk fat, whey
butter, or whey cream.
'Salt' means any of NaCl, KC1 or other similar common
edible salts.
'Citric acid' means either acetic acid, calcium
carbonate, lactic acid, malic acid, phosphoric acid, potassium
bicarbonate, sodium bicarbonate, sodium carbonate, or tartaric
acid.
'Colour' means annatto, beta-carotene, chlorophyll,
paprika, riboflavin, tumeric, beta-apo-8'-carotenal, ethyl
beta-apo-8'-carotenoate.
In spite of the significant variations shown in these
examples, all products produced by them are homogenous and
stable processed cheese product.
The various bacteria ripened cheeses differ in water and
fat content. Therefore, as a particular type of such cheeses
(e.g. Parmesan) can vary from batch to batch, their use
requires that slight variations be implemented in any
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processes used in manufacturing the product. For example, the
moisture contents of Parmigiana or Reggiano cheeses varies
from between 30% and 32% by weight and the fat content is
between 22% and 32% by weight. It is therefore apparent that
a great number of modifications and/or variations of this
invention set out hereinbefore can be made to the process
without departing from the invention's scope or spirit.
EXAMPLE 1
PREPARATION OF A PROCESSED PARMESAN CHEESE PRODUCT
The following processed cheese formulation was employed.
INGREDIENTS% MOISTURE BY WEIGHT % BY WEIGHT IN
IN INGREDIENT FINAL PRODUCT*
WET DOM PARM 38.1 22
SKIM CHEESE 50.0 05
PIZZA MOZZ 53.2 14
20 SKIM MILK POWDER 3.0 10
CHEDDAR TRIM 38.1 14
MILK PROTEIN 8.0 01
AGED DOM PARM 40.3 01
AGED DOM PARM 44.7 10
PARM EMC 46.0 03
SODIUM CITRATE 10.0 02
SORBIC ACID - .2
BUTTER 18.0 10
SALT - 02
30 CITRIC ACID - 01
WATER 100 00
STEAM 100 05
* Summation of all % may exceed 100% due to rounding up of %,
in some cases.
The various cheeses were comminuted and listed
ingredients were mixed and blended together in a mechanical
blending vessel. The resulting mixture was blended until a
homogenous mass was obtained. It was then mixed with water
and injected with steam under agitation conditions, and cooked
until the temperature reached about 75C and held for about 3
minutes.
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A smooth fluid mass was obtained which was then filled
into the containers and cooled to about 4C. The edible
processed parmesan cheese product had an appearance, taste,
texture, and eating quality similar to a parmesan cheese. The
fat content of the product was about 25% and the moisture
content was about 37%.
EXAMPLE 2
PREPARATION OF A PROCESSED PARMESAN CHEESE PRODUCT
The following processed cheese formulation was employed.
INGREDIENTS% MOISTURE BY WEIGHT % BY WEIGHT IN
IN INGREDIENT FINAL PRODUCT*
WET DOM PARM 38.1 34
PIZZA MOZZ 50.7 14
SKIM MILK POWDER 3.0 01
CHEDDAR 3 7.1 14
MILK PROTEIN 8.0 03
20 BUTTERMILK POWDER 4.0 08
PARM EMC 46.0 0 3
SODIUM CITRATE 10.0 02
SORBIC ACID - .2
BUTTER 18.0 09
25 SALT - 01
AGED DOM PARM 42.2 06
CITRIC ACID - .5
STEAM 100 05
* Summation of all % may exceed 100% due to rounding up of %,
in some cases.
The various cheeses were comminuted and listed
ingredients were mixed and blended together in a mechanical
blending vessel. The resulting admixture was admixed until
a homogenous mass was obtained. It was then mixed with water
and injected with steam under agitation conditions, and cooked
until the temperature reached about 75C and held for about 3
minutes.
A smooth fluid mass was obtained which was then filled
into the containers and cooled to about 4C. The edible
processed parmesan cheese product had an appearance, taste,
- 16 - ~119313
texture, and eating quality similar to a parmesan cheese. The
fat content of the product was about 25% and the moisture
content was about 37%.
EXAMPLE 3
PREPARATION OF A PROCESSED COLOURED CHEDDAR FOOD
The following processed cheese formulation was employed.
INGREDIENTS % MOISTURE BY WEIGHT % BY WEIGHT IN
IN INGREDIENT FINAL PRODUCT*
CHEDDAR TRIM 38.1 33
PIZZA MOZZ 50.7 06
- PIZZA MOZZ 53.2 11
COLOURED REWORK 46.0 11
BUTTERMILK POWDER 4.0 10
SODIUM CITRATE 10.0 02
SORBIC ACID - . 2
CITRIC ACID - .5
20 MILK PROTEIN 8.0 04
SALT - 01
BUTTER 10.0 09
COLOUR 100 varies
WATER 100 09
STEAM 100 05
* Summation of all % may exceed 100% due to rounding up of %,
in some cases.
The various cheeses were comminuted and listed
ingredients were mixed and blended together in a mechanical
blending vessel. The resulting admixture was admixed until
a homogenous mass was obtained. It was then mixed with water
and injected with steam under agitation conditions, and cooked
until the temperature reached about 75C and held for about 3
minutes.
A smooth fluid mass was obtained which was then filled
into the containers and cooled to about 4C. The edible
processed cheddar cheese product had an appearance, taste,
texture, and eating quality similar to a cheddar cheese but
with characteristics necessary to permit shredding of this
cheese and conserved in a gas flushed package. The fat
17 211931~
content of the product was about 23% and the moisture content
was about 46%.
EXAMPLE 4
PIZZA PROCESSED MOZZARELLA CHEESE
The following processed cheese formulation was employed.
INGREDIENTS% MOISTURE BY WEIGHT % BY WEIGHT IN
IN INGREDIENT FINAL PRODUCT*
SKIM CHEESE 51.0 08
PIZZA MOZZ 53.0 49
SKIM REWORK 50.0 08
BUTTER 18.0 10
SKIM POWDER 3.0 04
CASIEN 8.0 07
TETRASODIUM PYROPHOSPHATE - 01
DISODIUM PHOSPHATE - 01
20 SALT - 01
CITRIC ACID - .5
SORBIC ACID - . 2
WATER 100 07
STEAM 100 05
* Summation of all % may exceed 100% due to rounding up of %,
in some cases.
The various cheeses were comminuted and listed
ingredients were mixed and blended together in a mechanical
blending vessel. The resulting admixture was admixed until
a homogenous mass was obtained. It was then mixed with water
and injected with steam under agitation conditions, and cooked
until the temperature reached about 75C and held for about 3
minutes.
A smooth fluid mass was obtained which was then filled
into the containers and cooled to about 4C. The edible
processed mozzarella cheese product had an appearance, taste,
texture, and eating quality similar to a mozzarella cheese but
with characteristics necessary to permit shredding of this
cheese and conserved in a gas flushed package. The fat
- 18 _ 2119313
content of the product was about 16% and the moisture content
was about 49%.
EXAMPLE 5
PIZZA PROCESSED MOZZARELLA CHEESE
The following processed cheese formulation was employed.
INGREDIENTS% MOISTURE BY WEIGHT % BY WEIGHT IN
IN INGREDIENT FINAL PRODUCT*
SERMIA 51.0 14
PIZZA MOZZ 50.0 72
SODIUM CITRATE10.0 01
SORBIC ACID - .2
15 MILK PROTEIN 8.0 06
SKIM MILK POWDER 3.0 02
STEAM 100 05
* Summation of all % may exceed 100% due to rounding up of %,
in some cases.
The various cheeses were comminuted and listed
ingredients were mixed and blended together in a mechanical
blending vessel. The resulting admixture was admixed until
a homogenous mass was obtained. It was then mixed with water
and injected with steam under agitation conditions, and cooked
until the temperature reached about 75C and held for about 3
minutes.
A smooth fluid mass was obtained which was then filled
into the containers and cooled to about 4C. The edible
processed mozzarella cheese product had an appearance, taste,
texture, and eating quality similar to a mozzarella cheese but
with characteristics necessary to permit shredding of this
cheese and conserved in a gas flushed package. The fat
content of the product was about 16% and the moisture content
was about 49%.
19 2119313
EXAMPLE 6
HARD GRATING PROCESS CHEESE PRODUCT
The following processed cheese formulation was employed.
5 INGREDIENTS% MOISTURE BY WEIGHT % BY WEIGHT IN
IN INGREDIENT FINAL PRODUCT*
SERMIA 48.0 59
WHEY POWDER 4.0 02
CHEDDAR TRIM 40.0 32
MILK PROTEIN 8.0 02
AGED PARM 41.0 02
PIZZA MOZZ 50.0 02
* Summation of all % may exceed 100% due to rounding up of %,
in some cases.
No chemical emulsifiers were used in this embodiment.
All emulsification was performed by mechanical means.
The various cheeses were comminuted and listed
ingredients were mixed and blended together in a mechanical
blending vessel (water may be added to adjust the moisture of
the final product). The resulting admixture was admixed until
a homogenous mass was obtained. It was then heated in a
jacketed vessel under agitation conditions, and cooked until
the temperature reached about 75C and held for about 3
minutes.
A smooth fluid mass was obtained which was then filled
into the containers and cooled to about 4C. The edible hard
grating processed cheese product had an appearance, taste,
texture, and eating quality similar to a hard grating cheese.
The fat content of the product was about 15% to 20% and the
moisture content about 44%.
