Note: Descriptions are shown in the official language in which they were submitted.
~ WO95/01729 2 1 '~ 4 6, 2 PCT~S94/07410
REDUCEDFATCHEESEAND METHODFOR MAKING~
This invention relates to foodstuffs having a reduced fat content, and
more particularly to natural cheese and process cheese product of reduced
5 fat content.
Methods for preparing low fat cheese are known to the art. For
example, US. 5,080,913 relates to a process for preparing natural cheese
having a low fat content. This process is carried out by dissolving a
0 Cdl I d9tlC:1 Idn with liquid miik having a fat content of 0-0.3~/0, adding a lactic
acid producing culture thereto, and p, ucess;ng the resulting cheese
formulation with clotting enzymes, heating the curd and whey1 and
Sepdl dLil ~g the whey and ripening the curd. While this process su~cec~rully
produces low fat natural cheese, the low fat cheese does not possess all of
15 the u, ydl lole,uLic properties of full fat natural cheese.
U.S. 4,476,143 discloses a method of producing lowfat natural cheese
using a culture of I iqrtn~flri"~s ~ulgaricus and S~ .cocuus l/,er,,,ùp~''us
and with a culture of I r-i - '- 'lus casei in addition to a normal cheese
starter culture. The use of such a cu",i,i, Idliun of cultures is said to
20 enhance flavor, provide rapid re""en IdLiUI I of lactose, and assist in the
hydrolysis of protein.
U.S. 5,192,56g discloses the use of microcrystalline ceilulose intimately
admixed with a gd6.,Lu" ~d"~ Idl I gum such as guar gum as a fat substitute for
foods such as salad dressings, dairy products such as frozen desserts, e.g.,
25 ice cream, and the like.
A number of p~ s that discuss low fat natural cheese and other
dairy products include the following: "Second Thoughts," Dairv Field, p41-
45 (Jan. 1 9g3); Center for Dairy Research, Lowfat Cheddar Seminar,
November 7, 1 9g1; "Light Cheese Products: Chdl d~ l iali~ and
30 Economics," Food Technoloov. pg3-g6 ~Oct. 19gO); Carol Chen, "Reduced
Fat Cheeses," Wisconsin Cheese Course, University of Wisconsin, Sept.
23, 19g2; and Reisfield, R.A. and Harper, W.J., 1955, A Low-fat Soft
Ripening Cheese, Milk Products J. 46(2):24.
The present invention relates to a process for the pl Updl dLioll of
reduced fat natural cheese, and to the natural cheese which can be
~'0 95/01729 PCT/US941U741~
21 ~. ')72
- 2 -
produced by the process. The natural cheese of the invention po~7~sses
excellent o, ucl ~OIe:pli-, properties, very similar to the flavor, mouthfeel, and
consi~l~"cy of full fat natural cheese. Low fat natural cheeses known to the
art rarely combine the flavor, mouthfeel, and cu, Isi~l~ncy of fuil fat natural
5 cheese, being more or less deficient in one or more of these important
1..1 Idl dLIlOl iatiLS.
In a process of this invention, a cheese is made using a reduced fat
milk having ",i~., u~ Licles of a microcrystalline cellulose dispersed therein.
The millc may optionally contain a gelling polysa~.~.hal ide.
In another process of this invention, the reduced fat natural cheese is
used to make a },lucessed cheese.
The following definitions of cheese, as used herein, conform to those
found in the United States, Nutrition Labeling Education Act (NLEA):
15 Cheese is defined as a food for which at least 50~0 of its calories come fromfat and which is commonly consumed in small quantities. For the dt~il ,iliul ,~
provided here, the reference amount is 30 grams, and the small serving size
is 50 grams.
The following definitions, as used herein~ conform to those promulgated
20 by the National Cheese Institute~
The term "Pasteurized Process Cheese Product" denotes a process
cheese product vvhich contains at least 45~/O of natural cheese as a base for
the pasteurized process cheese product; any natural cheese can be used.
The term "Low fat" denotes a cheese having ~ 3 grams of fat for both
25 the reference amount and the small serving size.
The equivalent tenms "Fat Free" and "Non-Fat" denote a cheese having
< 0.5 grams of fat per reference amount.
Other than in the operating examples, or where otherwise indicated, all
numbers t:~p, t,s"i, ~u quantities of i~ ~u~ l:dit:, Itci or reaction condilions used
30 herein are to be ul Id~l ~k,od as modified in all instances by the term "about".
A reduced fat, especially low fat and non-fat cheese, and process
cheese product, can be produced using the process of this invention.
One way of making a reduced fat cheese according to this process is by
using a reduced fat milk having ",i~,",~,a,li~.les of microcrystalline cellulose35 or of a microcrystalline celluloselgum aggregate dispersed therein.
~WO 95/01729 ? ! 1 4 I J 7 ~ PCTIUS94/07410
--3 -
Another way of making a reduced fat cheese according to this process
is to addiLol .a"y including a gelling polysac~, ha ide in the milk.
A reduced fat cheese can be made according to this process by
I) dia~ i"g into liquid milk having a buKerfat content of from 0.05
to 1.5%, preferably from 0.5 to 1 5D~o, more preferably from 0.75 to
1.25%, and most preferably 1.0 i 0.1 ~/c,
a) from 0.05 to 0.5%, preferably from 0.1 to 0.3% by weight of
u~Jcl lil,les that are an aggregate of from 60 to 99%,
preferably from 70 to 95% by weight of microcrystalline
cellulose and from 40 to 1%, preferably from 30 to 5% by
weight of a gum, preferably a ydlduiu~ ~ ,c, " ,dn, and
b) optionally from 0.0075 to 0.2%, preferably from 0.01 to
0.03% by weight of a gelling pOl~ac-,-,hc~ ide, provided that if
the gelling polysac.;l ,c, ide is ;~.-Udl I dy~UI ~all it has a
relatively low molecular weight; wherein the above
p~ 11Id9135 by weight of " ,i~ U,Udl li..les and the gelling
poiysa~l Idl ide are based on the weight of the liquid milk;
Il) heating the above milk dispersion at a temperature and for a time
sufficient to pasteurize the milk;
1ll) adding at least one cheese culture to the milk dispersion and
incubating as needed to achieve ,u, ul~agdliul, of the culture,
IV adding rennet or another clotting enzyme to the milk ui:~pel aiOn tO
form a coagulum; and
V) p, u~esail lg the coagulum to obtain a reduced fat natural cheese.
The ",i~,, U~.ldl Li~.lea~ used in step 1 of the present process, is best
~,hcl culw i~d as an aggregate, a microcrystalline cellulose that is
~soci~ d with a gcla~lu~c~ all gum, which aggregate is prepared by
Cu,ul ucesaiug these two i"~u~ t~di~l lla to form the ",i-,, u,uc, li-,les according to
the process of U.S. 5,192,569. The term "cyyl ~gclc," as used herein,
denotes a stable, substantially physical mixture of two or more cu,,,uo, ,e, llain its wet or dry state, which Cul, I,UUnel Iia, although more firmly bound to
each other when dried, remain intact if reconstituted in water under typical
food p, uuessil ,g conditions. A simple mixture of microcrystalline cellulose
and a uclaulu,, ICI 11 Idl I does not behave in the same manner, because, in a
simple mixture, the microcrystalline cellulose and the gala-,lu,,,d,,,,c,, are
~YO 95/01729 PCT/U594107410 ~
71 94672
--4 -
not ~csu~ .t,llw~l Other gums besides galduLull lal " Idl, can be used. The
gluw,,,a-,l,a,,s are also usable.
The microcrystalline cellulose, used in making the ",i-,, updl U~ s has a
pârticle size of from 0.1 to 250 microns, preferably from 0.1 to 100 microns,
5 more preferably from 5 to 15 microns. The ~aldUlUI I Idl 1~ Idl I gum, used inmaking the " ,i.,, UUdl li-,les, is preferably guar gum, although other
carbohydrate poiymers containing galactose and mannose, such as locust
bean gum, can also be used. Moreover, as disclosed in U.S. 5,192,569, the
I l li~.l U~Jdl licles are preferably, but not necessd, ily, substantially a,u he, uldal in
10 shape, and can optionaily be coated with a hydrophiiic material such as
sodiurn caseinate, whey, egg albumin, or vegetable protein. The
u~al Liclus are formed by intimately mixing the microcrystalline cellulose
with the gald~,lullldlllldll gum in an aqueous medium, foliowed by spray-
dryingtoformthel,,i.;ruud,Liclesintheabovesizerange. Alle",dli~rcly,
15 other gums that are w~ duble with microcrystalline cellulose can be usedin this manner to produce a ,,u~,,u~,a~:,ed microcrystalline cellulose/gum.
These include any of the polysac"l Idl idl3$ listed below.
The gelling poly~.dc,l Idl il~l'3 Culll,uOI)l::l IL which is used either to make a
co,u, ucessed microcrystalline cellulose/gum or a separate co" ,pl,"en~ that
20 can be used in conjunction with microcrystalline cellulose or with
cou, uue:,sed microcrystalline cellulose/gum can be any gelling
polysa~hdl id~. A gelling poly~d~l1dl i.le that is believed to bind protein
can be used. A gelling polysacL,hàl ide, such as guar gum, an alginate, an
agar, a pectin, a konjac, locust bean gum, caluOxy~uLl~yl cellulose,
25 L, dyacd"U~, acacia, furcellaran, gum arabic, Cdl I a9e~ al I or any other
gelling h)~dlu~ulluid can be used. Taste, texture, and melt properties of the
cheese may vary depundi"g on the gelling hydrocolloid used.
The gelling polysdc-,l Idl idt: can be used as â powder or it can be
premixed with water, milk, or other suitable liquid. This CC~ JOndl lL is
30 effective at a low use level. At a high use level it interferes with the cheese
making process through dramatic viscosity increases. ~ased on the weight
of the milk, less than 0.ûû75 percent gelling polysa~l,d,ide can be
effective. Generaily, from O.Oûû75 to 0.2~~ is effective.
Cd~ I dUe'al Idn, when it is used as the gelling polysac~,hdl ide, is in the
35 form of a powder, and can be 1~-, A-, i-, or any mixture of these
Cdl I d9eel lal ,s, and will depend in part on the end product cheese selected.
i 7 2
~WO 95101729 PCTIUS94/0~410
However, where A-Cdl Idyt:t/ndl I is employed, either alone or in a mixture
with other r,d, ~ dgee"a"~, it should be of relatively low molecular weight, i.e.
a 1.5 wt. ~/0 .;once,,L,d~iu,, of ~dlldy~elldll in water should have a viscositybetween 5û and 200 mPas at 167~F ~75~C).
The liquid milk ,,u"",u"e"l is a liquid milk having the butterfat content
set forth above. Whole milk can be employed with excess butterfat being
removed. Various low fat milks can be used, to provide lower fat content
cheese. Skim milk can be used optionally with the addition of cream or
whole milk to adjust the butterfat content into the desired range.
The " ,i-,, UlJdl li-,les and ~,dl I dyeel Idl I are dispersed into the milk by
stirring, e.g. at ambient temperature. Preferably, in order to prevent
clumping of the ca" d~el1dn, a dry blend of the ",iu, Updl Li,,les and the
Cdl I d9eel Idl I is formed and this dry blend is then dispersed with stirring into
the milk. Sources for the Illi~.lu,ud~ .les include Novagel~)RCN-10, a spray-
dried,,~i.,,u,ud,li.,leofmicrocrystallinecelluloseandguargum(90:1ûweight
ratio), and NOVAGEL~RCN-15, a spray dried ",i.,,upd,licle of micro-
crystalline cellulose with guar gum (85:15 weight ratio~. A suitable dry blend
is NOVAGEL~)NC 200, a dry blend of a spray-dried ~iuro,udlLil,le of
microcrystalline cellulose and guar gum. (85:15 weight ratio) blended with
Cdl I d~eenan. NOVAGEL is a trademark of FMC Co"uo, dLion for products
UCII ILdi~ 1;l 19 Illi~ U,Udl Licles of a microcrystalline cellulose that has been co-
,c~u~,essed with a ~dlauLullldlllldll by spray drying.
In addition to the ",i~;,u~d,licles and the gelling polysac,,l,dride, non-fat
dry milk can also be added in a quantity of from û.1 to 1.0, preferably 0.4 to
û.6% by weight, based on the weight of the liquid milk. While the addition
of non-fat dry milk is optionai, it is preferred since it acts as a di;,~.e, 5dl IL for
the ~"i~,, U~ldl Licles and the gelling polysa,,.,l Idl id6, and also increases the
casein level of the di~,uel~iul1. At this stage, cheese flavoring agents, such
as lipase enzymes, can be added or they can be added during or following
step ll. Also, various ions, e.g. K+, NH4+ and Mg++ can be added to
control or adjust the texture of the finished cheese. Other additives such as
casein stabilizers and vegetable colors such as annatto seed extract or beta
carotene can also be added as desired.
In step ll the milk dispersion is heated to a temperature of from 162 to
190~F (72.2-87.8~C) to pasteurize the milk. The heating time will depend on
the temperature selected. With a preferred temperature range of 1 8û-1 85~F
wo 95fOI72g ~ 5 7 2 PCT/US9410741~1~
(82.2-85~C), a heating time of 16 seconds is optimum. The heating time is
not critical, provided sufficient time is allowed to complete the pasteurizationprocess. The above temperature ranges are higher than the usual
pasteurization temperature of about 161~F ~71 .7~C). Although the usual
5 pasteurization temperatures can be used, the use of higher temperatures
has been found to provide better and faster dissolution of the gelling
h~ 1, dispersion of the ",i-,, U,I.)dl 1i11es, and denaturing of the whey
proteins.
Following step 11, from û 01 to û.02~~c, preferably û.02~/, by weight,
10 based on the weight of liquid milk, of calcium chloride is then optionally
added. The addition of calcium chloride, while not essential to the present
process, is highly desirable since it provides additional caicium and also
assists in achieving an i, 11ul d~.liOn between the gelling hydl u~,olluida, if any
occurs, and milk proteins, and provides a firmer curd stnucture.
In step 111, a cheese culture or cultures is/are added to the milk
di~,uel aiU~ 1. Preferred cheese cultures depend in part on the end product
cheese desired. For example, for a reduced fat cheddar cheese,
t~coc~ s /actis subsp. cremoris, strain SKII or i ~rt~ occlls ~actis subsp.
diacefy/acfis, strain JVI or a mixture of the two are preferred. Other cultures
20 that can be employed for reduced fat natural cheeses include Str~rtocncrlts
lactis, S(rr~ cOc~ ~15 cremoris, si,t,pococe(ls thermophilus, I ~lrtclb~fl~ Is
helveticus, I Ar~nhAril/us bulgancLIs, and I Rcft~b~ .C casei. Pure strains of
these bacteria cultures can be obtained cu"""._,. ;ally. The milk dispersion
co, lldil ,i"g the culture or cultures is incubated as needed to achieve
25 p, u~agd1i.." of the culture throughout the milk di~ ai-~l 1. The incubation
temperature and incubation time are dul.el)del ,l on the culture or cultures
used. Generally, a temperature of 80-1 00~F (26.7-37.8~C) for an hour is
sd1i~ra.,1ury, provided the temperature chosen does not inactivate or
interfere with the ~, upa~~dliul ~ of the bacteria. It is highly preferred in the
30 practice of this in~ention to add the cheese culture in a quantity
d~ul u~ lalely double that normally used for the culture and the natural
cheese being manufactured. It was discovered that when such double
quantities are used, the incubation period can usually be .~li"~i, Idled, or at
least substantially reduced. Following incubation, if employed, the milk
35 ~lia,ue",i.", is " Idil lldil ,ed at a temperature of about 90~F (32.2~C~.
~W095/01729 7 1 ~ 72 PCTIUS9410~410
Step IV is carried out by adding to the milk di~-u~ aiOI I from 125 to 165
ml, preferably from 130 to 150 ml of pure liquid rennet per 1000 Ibs. (373.2
kg) of milk ui~uel aiO17. If double strength rennet is used, or if another
clotting enzyme is employed, the quantity thereof is preferably adjusted to
be equivaient in coagulating activity to the above single strength rennet.
Upon addition of the rennet or other clotting enzyme, the milk dial~el aiOI l iSallowed to stand until cr~g~ tion occurs, usually within 30 to 35 minutes.
The above quantity of rennet is greater than quantities normally used in
cheese manufacture, and is employed in the present process to provide firm
curd clotting in relatively short periods of time, i.e. within a 15 to 35 minutetime frame, in order to entrap the l~ U,Udl Li~les unifonmly within the curd
structure before they can settle to the bottom of the p, ucessi"g vat.
In step V the coagulum is processed to obtain the reduced fat natural
cheese. This step can be carried out by techniques well known to the art of
cheese manufacture, and such techniques do not comprise part of the
present invention. The following standard technique has proven to be
useful in plu~iua~illy the coagulum:
1. the coagulum (curd~ is cut into 1/4 inch (0.63 cm) cubes and
allowed to heal for from 3 to 5 minutes.
2. the cubed curd is cooked by raising the temperature to 100~F
(37.8~C) over a period of at least 30 minutes with agitation, and then
held at 10û~F (37.8~C) for 45 minutes.
3. the curd is allowed to settle and the whey is drained off.
4. the curd is then matted and cut into slabs.
5. the curd is next milled with acidifying agents and salt.
6. the milled cheese is hooped and pressed for 16 hours.
The reduced fat natural cheese product which can be produced by the
process of the invention is acLu, dil rally a ripened curd from a pasteurized
clotted cheese formulation ~,u, ILdil lil 19
A) a liquid milk having a butterfat content of from 0.5 to 1.5~h;
B) ,,,i~u,ud-Licles consisting essentially of an aggregate of from
about 60 to about 99~h by weight of microcrystalline cellulose and
from about 40 to about 1 % by weight of a galdulu~ I Idl 11 lal 1 gum;
C) at least one gelling hydl ucolloid, and
D~ at least one cheese culture.
, . _ _ _ _ _ _ . .
WO 9~/0172~ J ~ 7 ~ PCTIUS94107410~
, . . ..- .
- 8 -
Quantities of cor",uù"e"ls in the cheese formulation are as set forth
above in the des~,, iutiul, of the process of the invention.
The process of the invention can be used to prepare any type of
reduced fat or non-fat natural cheese, including cheddar cheese, blue
5 cheese, Parmesan cheese, Romano cheese, Camembert cheese, Gouda
cheese, Jack cheese, Muenster cheese, Colby cheese, and .'~ tlla
cheese.
Tho excellent u, ycnole,ulic properties of the reduced fat and non-fat
natural cheeses of the invention arise at least in part from the presence of
10 the l, ,i~ U,udl Li~,ulates, which have been found to disrupt the casein
microstructure and hence 5iyl li~iL~I Illy and unexpectedly enhance the
texture of the natural cheese product, as well as its mouthfeel. The
resuiting porous casein microstructure is very similar to that observed in full-fat cheese. In addition, the presence of the gelling poly:~dc~,hdl i.le is
15 important. One or more Cdl, dytt:"d"~, alginates or other gelling
hydl ul,ol,ok~:, that produce a desirable alteration of the milk proteins, can be
employed. The Cdl I dgetl lal ,~, for instance, have been found to react with
Ic-casein micelles. The resulting c~,Idge~ ll casein complex also
enhances the melting properties of the natural cheese since this complex is
20 lht~ a'.j reversible.
Hence, the reduced fat natural cheese, as well as the non-fat natural
cheese, of the invention is softer, with a more easily dt~u~ dble texture, and
with enhanced meltability compared to other reduced fat natural cheeses
having the same or similar ptl ~,tl lld!je fat reduction.
25 A process cheese product may be made from a reduced fat, including a
non-fat natural cheese of this invention, produced as described herein. The
reduced fat (non-fat), pasteurized process cheese product can be made by
" ,e.,l ,ani-,dlly reducing the reduced fat (non-fat) natural cheese to a uniform
mixture of fine particles, and then dry blending with a blend of app, upridLe
30 functional process cheese constituents, such as an emulsifying agent
(sodiumorpotassiumcitrate, pho~,ulldla, pylu,uhûs~lldlt, aluminum
phos,uhcllt, or tartrate, and other known emulsifying agents), a preservative
(salt, sorbic acid), gelling agent (kappa, lambda, or iota ~,CI I dget"~", aloneor in cu, "bil lcliun, carob bean gum, gum karaya, gum ll cgacd, llh, guar gum,
35 gelatin, cellulose gum, oat gum, algin, xanthan gum), a protein source
(non-fat milk soiids, sweet dairy whey), a swe~tenel ~corn syrup, corn syrup
--,
~o 9~/01729 .~ PcTnJss4l074l0
soiids, other common ~ve~,'ai ,e, ~, sugar, dextrose, corn sugar, glucose
syrup, glucose syrup solids, maltose, malt syrup, and hydrolyzed lactose),
moisture content control agent (water), and acidifying agent (lactic acid,
acetic acid, citric acid, and pllo~l.hul i-, acid); and optionally, a preservative
(the sodium or calcium salts of proprionic acid and sorbic acid, and nisin), a
colorant ~annatto seed extract or any other harmless artiFlcial colorant), and
a flaYorant (any flavoring that simulates the taste of cheese of any age or
variety). The resultant mixture is then pasteurized, preferably at a
temperature greater than 73.9~C (165~F). The cheese when pasteurized is
1 û in a molten form that can be poured into a mold or into slice forming
equipment, and cooled to provide a firm process cheese product that is
sliceable at room temperature.
The finished pasteurized process cheese product conforms to the
National Cheese Institute guidelines for pasteurized process cheese
product. These guidelines do not expressly mention non-Fat cheese,
because non-fat cheese was not available at the time the 9~ ,es were
draflted; however, the cheese made according to this invention f ts within the
guidelines.
According to these guidelines the pasteurized process cheese product
has more than 45~JO base cheese for certain cheese mixtures, more than
51 ~/O base cheese for all others; not more than 3~/O emulsifying agents; not
more than 0.8% gelling agent; a final product pH >4; between 44-60%
moisture; 0.1 to 0.3~fO preservative. Protein can be added to modify the
texture, form, and structure of the cheese.
Process cheese which varies from these 9~ ~ -' ' ,es can also be made
on the basis of the disclosure made herein. Broadly speaking, a process
cheese product, whether or not it conforms to the published guidelines can
be made using: at least 42% base cheese, preferably at least 45~fO base
cheese, more preferably at least 51 ~/0 base cheese, most preferably 42 to
70~/O base cheese; 0.1 to 5~/O emulsiFying agent, preferably 0.1 to 0.3%
emulsifying agent, and most preferably 0.2 to 0.3 ~f0 emulsifying agent; 0.05
to 0.8 % gelling agent, preferablyfrom 0.1 to 3~/O gelling agent, and most
preferably from 0.2 to 0.3~/O gelling agent; from O to 6% preserYative,
preferably from 0.1 to 0.3~/O preservative, and most preferably from 0.2 to
0.3 ~/0 preservative; and from 40 to 70~fO total moisture, preferably from 40 to60% total moisture. Typically, during the process of making the process
~ _ _, _ _ _ _ _ _ _ . _ _ _ .. .. . . .. . . ..... . .
WO 95101729 PCTIUS94/07410~
21 7A~67~
- 10 -
cheese productl 0 to 70 weight percent water, preferably 20 tc 60 weight
percent water, and most preferably 40 to 60 weight ,oercent water, based on
the weight of the ingredient mixture, will be added to produce a process
cheese product having the desired moisture content, it being u".le,atuod
that the original base cheese has from 35 to 70 percent moisture.
In another e",bo.,i",~"i, a reduced fat natural cheese can be made
using r~k,,upd~ti.,les, the aggregate of microcrystalline cellulose and a
9a6UtU"~d""d", such as guar gum; no gelling polysac,,l ,d, idc:, need be
used. However, generally, the gelling polysal,~,halide, if used, will improve
the o, ydl IGle,uli~;l and melt properties of the cheese.
Such a natural cheese, made without the gelling polysauul Idl idel
generally has from 0.05 to 1.5%, preFerably from 0.5 to 1.0 ~h, and most
preferably from 0.75 to 1.25% by weight of lld~upd~ti~le3 consisting
essentlally of an aggregate of from 60 to 99~iO, preferably from 70 to 95~/O by
weight of microcrystalline cellulose and From 40 to 1%, preferably from 30 to
5~~ by weight of a ~ala,,lu,, dl 1~ ~dn gum, based on the weight of the milk
used to make the cheese.
A reduced fat process cheese product, including a non-fat process
cheese product can be made using any reduced Faf, and or non-fat, natural
cheese produced product, described herein, or made according to any
process described herein.
The invention is illustrated by the following examples.
EXAMPLES
ExamPle 1
Manufacture of cheddar cheese havinq a fat content reduced bv 67~,6
comsared to full-fat cheddar cheese.
1000 Lbs. (373.2 kg) of raw whole milk was obtained and its fat content
reduced to 1% butterfat. 2.2 Lbs. (0.82 kg) of a dry blend of 0.2 Ibs. (0.075
kg) of l-I d~ld9t~ dll and 2.0 Ibs. (0.75 kg) of spray-dried ,,,iuupd,ti-,les ofmicrocrystalline cellulose and guar gum (~5:15 weight ratio) (NoVAGEL@~
RCN-15, a product of FMC Corporation, Philc~del,ul ~ia, PA) was prepared
and added with st;rring to the reduced fat milk, together with 5 Ibs. (1.~7 kg)
of non-fat dry milk. The resulting dispersion was pasteurized at a
temperahlre of 180-185DF (82.2-85OC) for 16 seconds. 0.2 Lbs. (0.075 kg1
,~WO gS/01729 ,~J ~ S 7 2 PCTIUS94/07410
- 1 1 -
of calcium chloride was then added, followed by the addition of a cheese
culture of I ~rt~coccus lactis subsp. cremons, strain SKII. 150 Ml of liquid
single strength rennet was added and affer the mixture stood for 35
minutes, the resulting coagulum ~curd~ was removed from the whey and cut
into 1/4 inch (Q.63 cm) cubes and heated for 4 minutes. The cubes were
heated to 100~F (37.8CC) over a period of 30 minutes with agitation and
held at 1 00~F (37.8~C) for 45 minutes. The cubes were allowed to settle
and the whey drained off. The cubes were matted and cut into slabs,
followed by cheddar flipping every 15 minutes. Milling at 0.45~h - 0.50%
titratable acidity was carried out, followed by the addition of 2 Ibs. (0.75 kg)of salt. The cheese mixture was then hooped and pressed for 16 hours.
The resulting low fat cheddar cheese had a soft smooth texture, a
uniform color, and a flavor and mouthfeel sUU~idl ILidlly indistinguishable
from the full-fat cheddar cheese of Comparative Example 2 below.
comParative ExamPle 1
Reduced fat cheddar cheese without the addition of l-Cdl I dUe!~l Idl I and
sPraY-dried " ,i~,, U,Udl Ik,ulates.
The process of Example 1 was repeated except that no t-Cdl Id!3e6'ndl I
or spray-dried l"i-,, Updl liculates were added.
The resulting iGW fat cheddar cheese had a firm texture and an
e~ le mouthfeel.
Comparative ExamPle 2
Full-fat cheddar cheese.
A full-fat cheddar cheese was prepared according to the process of
Example 1 except that whole milk was used without any reduction in
butterfat content, and without the addition of l~dl I dge~l ICI I and spray-dried
,ni~ U,Udl li-,ulates.
This full-fat natural cheddar cheese had a soft smooth texture, uniform
color and an excellent flavor and mouthfeel.
Examole 2
Manufacture of Monterey cheese having reduced fat content.
1000 Lbs. (373.2 kg) of sweet, high quality whole milk is :lldl Iddl di~ed
to a O.9Ch butterfat content. 2.2 Lbs. (0.82 k~) of a dry blend of 0.2 Ibs.
,, ... _ . . _ . ..... ...
WO 9~101729 PCT/U~i94/07410 ~
2 ~ 7 2
(0.075 kg) oF ~ " c9e~l ,an and 2.0 Ibs. (0.75 kg) of spray-dried
Illi~.l u~ il,les of microcrystalline cellulose and guar gum (85: 15 weight
ratio) ~NOVAGEL~3) RCN-15, a product of FMC Corporation, Philadelphia,
FA) is prepared and added with stirring to the reduced fat milk, together with
5 5 Ibs.11.87 kg) of non-fat dry milk. The resulting. dispul ~iu" is pasteurizedat a temperature of 180~F (82.2~C) for 16 seconds. The milk di ,I,er~iL," is
cooled to 90~F (32.2~C) and pumped into a cheese vat 0 2 Lbs. (0.075 kg)
of calcium chloride is then added, followed by the addition of 2.0% by
weight of a mixture of equal parts of I ~r~nbA~-7~s casei and / ~ b~ s
10 he/ve~lcus. 25 h~l of annatto cheese color are added. 4.5 Oz. (0.10 kg~ of
single strength rennet extract, diluted 1.40 with tap water, is added, and the
milk ii;"Jt:l ~iun is stirred For 5 minutes. The vat is then covered, and a curdforms in about 30 minutes.
The solid curd is cut with 5/8" (1.59 cm) wire knives The cut curds are
15 allowed to remain in the whey for about 5 minutes, u~ith occas;onc,l agitation.
The curd-whey mixture is then heated to 102~F ~38.9~C) in about 30
minutes, using steam in the vat jacket, with continued gentle stirring to avoid
matting. During the first 10 minutes of heating the temperature is raised
only 2~F ~1.1~C). When the temperature of 102~F (38.3~C) i5 obtained, the
20 curds are gently stirred until the titratable acidity of the whey has increased
0.02%. vVhen the curd cubes are firm, with oniy a few showing soft centers,
they are allowed to settle and pushed back gently with a rake through the
whey to the end of the vat. The whey is drained through a metal sieve in
the vat gate so that one inch of whey remains above the curds. Enough
25 clean cold water is added to reduce the temperature of the curds to 86~F
(3Q~C). The curds are allowed to soak at this temperature for 5 minutes,
followed by draining oF all of the watered whey through a metal sieve. The
curd is next trenched in the vat. 2.5 Lbs. (0.53 kg~ of salt i5 added per 100
Ibs. (37.32 kg) of curd using 2 or 3 scattering d,u~;;C~iliul ls. The dry curds
30 are stirred for 30 minutes to ll I-,UI ,UCI ut~ the salt uniformly. The salted curds
are then placed on previously steriiized muslin cloths, which are then
gathered and tied with 8 string. Each bag is shaped by hand into a very
firm, round ball. The bags are placed in a vertical plate press and light to
medium pressure applied for 24 hours. The cloths are then removed from
35 the round, flat cheese, and the cheese is then dried in a drying room at 70~/O
~WO gS/01~29 ~ l 9 f~ f'! 7 2 PCTIUS94/07410
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relative humidity at about 60~F (15.56~C). After drying, the cheese wheels
are immersed in hot paraffin at 245~F (118.3~C) and stored.
ExamPle 3
Manufacture of reduced fat Brick cheese.
1000 Lbs. (373.2 kg) of sweet, high quality whole milk is ::ldl Iddl ~ d
to a 0.85% butterfat content. 2.2 Lbs. (0.82 kg) of a dry blend of 0.2 Ibs.
(0.075 kg) of ic~dllageel1dl, and 2.0 Ibs. (0.75 kg) of spray-dried
I l li~.l U,~Jdl li~.les of microcrystalline cellulose and guar gum (90:10 weight
ratio) (NOVAGEL~) RCN-10, a product of FMC COI ,oul dliUn, Pl ,;ladel~.hia,
PA) is prepared and added with stirring to the reduced fat milk, together with
5 Ibs. (1.87 kg) of non-fat dry milk. The resulting di~j,e,~iu" is pasteurized
at a temperature of 180~F (82.2~C) for 16 seconds. The milk ii~e,~ion is
cooled to 90~F (32.2~C) and pumped into a cheese vat. 0.2 Lbs. (0.075 kg)
of calcium chloride is then added, followed by the addition of 0.5% by
weight of Sfl~rh ~o.)"c~,s /actis. 25 Mi of beta carotene is added. 4.5 0z
(0.10 kg) of single strength rennet extract, diluted 1 :40 with tap water, is
added, and the milk dispersion is stirred for 3 minutes. The vat is then
covered, with a curd forming in about 30 minutes.
The solid but slightly soft curd is cut with 5/8" (1.59 cm) wire knives.
The cut curds are allowed to remain in the whey for about 10 minutes, with
occd~ional gentle agitation. The curd-whey mixture is then slowly heated to
96~F (35.6~C) in about 30 minutes at a rate of 1 ~F (0.55~C) rise every 5
minutes, using steam in the vat jacket with continued gentle stirring to avoid
matting. When the temperature of 96~F (35.6~C) is reached, the steam is
turned off, and the curds are allowed to settle. The curds are next pushed
back gently with a rake through the whey to the end of the vat. The whey is
drained through a metal sieve in the vat gate so that one inch of whey
remains above the curds. Enough clean cold water is added to reduce the
temperature of the curds to 96~F (35.6~C). The curds are allowed to soak at
this temperature for 15 minutes. The watered whey level is reduced by
draining until one inch remains above the curd bed.
The curds are ladled from the vat and added to open-ended,
rectangular, ,~e, ~u, dlt:d metal forms which rest on heat-sterilized bamboo or
nylon draining mats. A metal plate or follower is applied to the cheese
surface, and a clean, glazed brick weight is placed on each plate. Every 30
_ _ . _ _ , . , , . . . . . _ . . . . _ _ _ _ _ _ _
wo 9~101729 2 ~ ~ 4 6 7 Z PCT~S~4/07410 ~
minutes the weights and plates are removed, the rectan3ular forms are
tumed over, and the weights and plates reapplied to the upper sur~aces of
the cheese. After a total oF four such turnings, the cheese is kept in the
forms, weighted down with the plates and glazed bricks, overnight at about
75~F (23.9~C). The cheese curd blocks are removed from the forms with a
spatuia, and the blocks placed in 23% NaCI brine at 50~F (10CC) for24
hours. Dry salt is then sprinkled on the surfaces of the floating cheese.
The salted curd blocks are set on their edges or short widths on wooden
shelves in a curing room. The wooden sheives are previously wiped with a
nutrient broth suspension of B. Iinens. The curd blocks are arranged so that
the flat side of each block touches its neighbor. The c~ ~ring room is
l Idil Itt~il ,ad at 60~F (15.6~C) and 95~/0 relative humidity. Each day for 11 or
12 days the flat sides of the cheese blocks are wetted with 5~/O warm salt
solution. The cheese blocks are then t~d"~rt"~d to a deaning area, the
surfaces washed with warm dilute salt solution, and dried for 24 hours in a
drying room l"di,.i~i"ed at 60~F (15.6~C) and 70C/o or lower relative
humidity. The dried cheese is dipped in paraffin wax at 245~F ~118.3~C)
and stwed.
ExamPle 4
Fi tUCl ~ltiUn of reduced fat Edam-tv~e cheese.
1000 Lbs. (373.2 kg) of sweet, high quality whole milk is SL~Ilddl~.li ed
to 0.70~h butterfat content. 2.2 Lbs. (0.82 kg) of a dry blend of 0.2 Ibs.
(0.075 kg) of K--,dll~ l Idl I and ~0 Ibs. (0.75 kg) of spray-dried
" ,i~., U~dl ~i.,les of microcrystalline cellulose and suar gum (90: 10 weight
ratio) (NovAGEL(!~ RCN-10~ a product of FMC Corporation, Pl ,iladelphia,
PA) is prepared and added with stirring to the reduced fat milk, together with
5 Ibs. (1.84 kg) of non-fat dry milk. The resulting, ;~,uel ~;ùn~ is pasteurizedat a temperature of 180~F (82.2~C~ for 16 seconds. The milk u~ )n is
cooled to 90~F (32.2~C) and pumped into a cheese vat. 0.2 Lbs. (0.075 kg)
of calcium chloride is then added, followed by the addition of 1.0~h by
weight of a mixture of equal parts of I ~ntncocclls lacfis subsp. cremoris,
strain SKII and I ~rtnrnncrllc lacfis subsp. dlacetylacfis, strain JVI. 80 Ml ofbeta carotene is added. 192 Ml of single strength rennet extract, diluted
1 :4û with tap water, is added, and the milk is stirred for 3 minutes~ The vat
is then covered, with a curd forming in about 15 minutes. The curd is
~VO 95/01729 PCTIUS94107410
' 6 ~7 2
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CUI laiJel dbly softer than the curd of Cheddar cheese. The solid curd is cut
with 5/8" (1.53 cm) wire knives. The cut curds are allowed to remain in the
whey for about 5 minutes. The curd-whey mixture is then slowly heated to
95~F (35~C) in about 15 minutes, at a rate of 1.5~F (0.83~C) increase every
minute. The curds are stirred at 95~F (35~C) until they firm up in body
without getting rubbery (usually about 30 minutes). The whey is drained
through a metal strainer f Ked into the exit gate of the vat until the remainingwhey is just at the upper level of the curd bed. The warm curds and whey
are rapidly ladled into metal molds lined with ~,I ,eesecluU, which were
previously warmed in hot water. The temperature is Illdil lldil led above 86~F
(30~C). The heavy top lids of the molds are ftted into position and allowed
to press down on the curds to force out the whey. The molds are then
placed under light pressure for 30 minutes. The balls of curd are removed
from the forms, washed in sweet whey at 70~F (21.1 ~C), wrapped in
uI ,eesecluU~ and replaced in the molds. The curds are pressed for 8-12
hours at about 5-10 psi (3515-7031 kgm2) using weights. The cheese is
removed from the molds and cloths and immersed in 23% saturated brine
solution at about 50~F (10~C) for 8-10 days, with daiiy tuming and sprinkling
with coarse salt. The cheese is removed from the brine solution, washed,
dried, and placed on clean wooden shelves or cradles in a room at 60~F
(15.6~C) and 90~/0 relative humidity. Each wheel of cheese is turned and
lightly salted each day for two weeks and twice weekly thereafter for an
additional three weeks. The cheese is then waxed and ripened.
ExamDle 5
PI~lJdrdliolt of Gouda-tvce reduced fat cheese.
The process of Example 4 is followed except for the following changes:
The whole milk is set.
Flat wheel shapes rather than spherical shapes are formed.
The curd is cut into small, wheat grain size pieces with 3/16l'
knives.
The curd is held in saturated brine for 2 days.
The wheels of cheese are placed on cheese shelving, no salt is
applied, but the wheels are turned and washed with a wet cloth daily.
The cheese is ripened for 3 months at 59~F (15~C).
The ripened cheese is coated with a yellow or orange wax.
_,, _ _ _ , _ _ . . , .. . .. . . .. _ . _ .. ..... . .. . .... ....
WO 95101729 l'CTlU~i94~07410 ~
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Examole 6
Pl t~lJdl c~liOIl of a fat-free ColbY cheese:
1000 Ibs. of a sweet, high quality, liquid, starting milk is :~ldl Iddl di,ed to5 <0.1% butterfat with the addition of a dry blend 2.0 Ibs. of illiLI U,UCI Liules of
CUUI uw~ d microcrystalline cellulose and guar gum (85:15 weight ratio)
having a particle size range of 10~0 microns (Novagel F~CN 15, a product
of FMC Corporation, Pl,iladel~,hia, PAj and 0.5 Ibs of ~;-carrageenan is
prepared and added with agitation to the starting milk, together with 5 Ibs. of
10 non fat dry milk. The resulting dispersion is pasteurized at a temperature of72.2~C (162~F) for 16 seconds. The milk dis~er~iol1 is cooled to 32.2~C
(99~F) and pumpsd into a cheese vat. 0.2 ibs. of calcium chloride is then
added, followed by 2.0~h by weight addition of cheess culture I ~-~.f~cocr~s
lactis subsp. a~mons, strain SKII with I Affnoo~5 lact~s, subspecie
15 diac~ylactis, strain JVI in a 10:1 ratio with 0.05% by weight of I ~ t - " ~s
casei cells. Four and one-half ounces of a single-strength rennet extract,
diluted 1:40 with tap water, is added and the milk ~ iu, ~ is stirred for 5
minutes. The vat is then covered and the solid curd which forms in about 30
minutes, is cut using 3/8" wire knives. The cut curds are allowed to remain
in the whey for about 5 minutes with o ,I,d~ional agitation. The curd whey
mixture is then heatedl with continuous stirring, to avoid matting using
steam in the vat jacket, to 38.8~C (1 02~F) in about 30 minutes. During the
first 10 minutes of heating, the temperature rises only 2 degrees. When the
temperature reaches 38.8~C (102~F), the curds are gently stirred until the
25 titratable acidity of the whey has increased 0.02~~. When the curd cubes
are flrm with only a few showing soff centers~ they are allowed to settle and
pushed back by a rake to the end of the vat. The whey is drained at 0.14%
titratable acidity to a point where only 1 in. of whey covers the curds.
Enough cleanr cold water is added to reduce the temperature of the curds to
30 21.1 ~C (70~F) where they are allowed to soak for 10 minutes, followed by
draining of all watered whey through a metal sieve. The curd is formed into
trenches alons the vat sides. Two pounds of salt is added per 1000 Ibs. of
milk during 3 scattering a,u~ iul ,s. The salted curds are then placed in
fabric-lined, stainless steel boxes with ~"apcihle ends that ars placed in a
35 horizontal hydraulic press (20 psi) for 16 hours. Upon removal from the
press, the blocks of cO~ aed curd are taken out of the steel boxes then
~WO 95/0l72g 2 ~ 9 4' ~$ ~ 2 PCT~US94107410
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vacuum-sealed in plastic film wrap. The cheese is aged for 30-60 days at a
storage temperature of 7.2-15.5~C (45-60~E).
Exam~le 7
5 Plt~udl dliOn of a fat-free Dasteurized process cheese product:
To make 1000 ibs. of fat-free pasteurized process cheese product,
grind 510 Ibs. of a Colby cheese, co, lldil ~il l9 butterfat and ~ 56~~ moisture,
made as described in Example 6, to produce a uniform mixture of fine
particles. The cheese is added to a steam-injected lay-down cooker
10 wherein it is moved from front to back in a circular motion by an auger
agitator. A dry blend, comprised of 18 Ibs. sodium citrate, 5 Ibs disodium
phus~l,dlt,, 10 Ibs salt, 1.5 Ibs sorbic acid, 6 Ibs Kw~ld9eend"~ 47 Ibs non-
fat milk solids, 47 Ibs sweet dairy whey and 15 Ibs of corn syrup solids, is
added to the cookerwith about 210 Ibs water (allowing for 10% additionai
15 water from condcl l::~dlt:). Add 25 Ibs of a 10% lactic acid solution. Add
preservative, color and flawr as preferred. The mixture is heated to a
sufficient temperature for pasteurization, 73~8-82.2~C (165-180~F), then
filled into waxed paper-lined boxes or slice-forming equipment. The molten
cheese then solidifies upon cooling. The process cheese, made by the
20 above method, has a firm, sliceable structure at room temperature.
Shredded pieces maintain shape and do not remat under light pressure.
The cheese melts into a uniform mass upon cooking at 232.2~C (450~F) for
5 minutes in a conventional oven.
25 ExamRle 8
P~ Jdl dLiUI I of a fat-free Colbv cheese:
1000 Ibs. of a sweet, high quality, liquid, starting milk is ~ dl Iddl di~t: d to
co 1% butterfat with the addition of a dry blend 2.0 Ibs. of ~ updl LiCles of a
co,ul ucessed microcrystalline cellulose and guar gum (85: 15 weight ratio)
30 having a particle size range of 1û-6û microns (Novagel RCN 15, a product
of FMC Co"~o, dliUI 1, Philadelphia, PA); then 0.25 Ibs of one of gums shown
in Table 1 is added with agitation to the starting milk, together with 5 Ibs. ofnon fat dry milk. The resulting di5p~l~iOI~ iS pasteurized at a temperature of
72.2~C (162~F) for 16 seconds. The milk di~pelaion is cooled to 32.2~C
35 (90~F~ and pumped into a cheese vat. to which 0.2 Ibs. of calcium chloride
is then added, followed by 2.0~o by weight addition of cheese culture
_ _ _ _ . . .. . .. .. _ . .... . .. .. .. .
~40 s~/Qms pcTl~ss4~o74lo ~
2 ~ 7 2
- 18 -
/ ~ct~ cnce~ls lactis subsp. cremons strain SKII with I ~ cocc(ls lactisl ~
subspecie diac~ylacbs, strain JVI in a 10:1 ratio with 0.05~h by weight of
~ ~ctn~ ls casei cells. Four and one-half ounces of a single-strength
rennet extract, diluted 1:40 with tap water, is added and the milk dia,ue, :,ion5 is stirred for 5 minutes. The vat is then covered and the solid curd which
forms in about 30 minutes, is cut using 3/8" wire knives. The cut curds are
allowed to remain in the whey for about 5 minutes with oc-,asiollal agitation.
The curd whey mixture is then heated, with continuous stirring, to avoid
matting using steam in the vat jacket, to 38.8~C (102~F) in about 30
10 minutes. During the first 10 minutes of heating, the temperature rises only 2 degrees. When the temperature reaches 38.8~C (102~F), the curds are
gently stirred until tne titratable acidity of the whey has increased 0.02%.
When the curd cubes are firm with only a few showing soft centers, they are
allowed to settle and pushed back by a rake to the end of the vat. The whey
15 is drained at 0.14~h titratable acidity to a point where only 1 in. of whey
covers the curds. Enough clean, cold water is added to reduce the
temperature of the curds to 21.1 ~C (70~F) where they are allowed to soak
for 10 minutes, followed by draining of all watered whey through a metal
sieve. The curd is formed into trenches along the vat sides. Two pounds of
salt is added per 1000 Ibs. of milk during 3 scattering ~,UUIiCdliul Ib. The
salted curds are then placed in fabric-lined, stainless steel boxes with
~c"~psihle ends that are piaced in a horizontal hydraulic press (20 psi) for
16 hûurs. Upon removal from the press, the blocks of cul "u, t~:~a~C curd are
taken out of the steel boxes then vacuum-sealed in plastic film wrap. This
cheese is aged for 30-60 days at a storage temperature of 7.2-1 5.5~C (45-
60~F).
~iVO9~101729 2 1 94 ~'72 PCTf~S94/07410
- 1 9 -
~ Table 1
Skim milk Cheese with Various Hvdrocolloids
Sample VariableMoisture Solids Yield H2O
% o~o o/O 0,~
Increase
Control None 54.3 45.7 7.2
B Sodium 55.84 44.16 7.7 2.8
Alginate
C Agar 55.17 44.83 7.6 1.6
D LM Pectin155.15 44.85 7.4 1.7
E Konjac 55.22 44.78 7.5 1.6
5 1 LM Pectin = Low methyl Pectin
The natural cheese made as described in this example, including the
co-,." ucessed microcrystalline cellulose/guar control, are softer than any
natural cheese made without these i"- ," e-liel lla.
1û
Example 9
Fl el)dl dliOIl of a fat-free Colbv cheese:
100û Ibs. of a sweet, high quality, liquid, starting milk is sld"ddlf ~i~ed to
~0.1 % butterfat with the addition of a dry blend 2.û Ibs. of " ,i.,, U,Ud~ Liules of
15 microcrystalline cellulose having a particle size range of 1û-6û microns and
û.5 Ibs of K-Cdl I dyf enall is prepared and added with agitation to the starting
milk, together with 5 Ibs. of non fat dry milk. The resulting f ,'ia,ue, ~iu,, is
pasteurized at a temperature of 72.2CC ~162~F) for 16 seconds. The milk
li ,pe, aion is cooled to 32.2~C (90~F) and pumped into a cheese vat. 0.2
20 Ibs. of calcium chloride is ther, added, followed by 2.0% by weight addition
of cheese culture LArfncc~crrrs lacfis subsp. cremoris, strain SKII with
LArtncorrllc lactis, sl Ihsperie diacfylactis, strain JVI in a 10:1 ratio with
0.05~/0 by weight of I ;~rtrh~Ar~ rs casei cells. Four and one-half ounces of a
single-strength rennet extract, diluted 1 :40 with tap water, is added and the
25 milk di~p~ iun is stirred for 5 minutes. The vat is then covered and the
solid curd which forms in about 30 minutes, is cut using 3/8" wire knives.
The cut curds are allowed to remain in the whey for about 5 minutes with
_ _ , , . _ .. . . . .... _ .... . .
WO 95/01729 ~CTIU~4107410 ~
21 q~ ,72
-20-
occasiol1al agitation. The curd whey mixture is then heated, with
continuous stirring, to avoid matting using steam in the vat jacket, to 38.8~C
(102~F) in about 30 minutes. During the first 10 minutes of heating, the
temperature rises only 2 degrees. When the temperature reaches 38.8~C
5 (102~F), the curds are gently stirred until the titratable acidity of the whey has increased 0.02~h. When the curd cubes are firm with only a few
showing soft centers, they are allowsd to settle and pushed back by a rake
to the end of the vat. The whey is drained at 0.14~/0 titratable acidity to a
point where only 1 in. of whey covers the curds. Enough clean, cold water
10 is added to reduce the temperature of the curds to 21.1 ~C (70~F) where they
are allowed to soak for 10 minutes, followed by draining of all watered whey
through a metal sieve. The curd is formed into trenches along the vat sides.
Two pounds of salt is added per 1000 Ibs. of miik during 3 scattering
Iicdlio,)s. The salted curds are then placed in fabric-lined, stainless
15 steei boxes with co" ~ le ends that are placed in a horizontal hydraulic
press (20 pSi) for 16 hours. Upon removal from the press, the blocks of
Cuil ",, c:~:,ed curd are taken out of the steel boxes then vacuum-sealed in
plastic film wrap. The cheese i5 aged for 30~0 days at a storage
temperature of 7.2-15.5~C (45~U~F).
ExamPIe 10
Pl ~pdl 5tiOIl of a fat-free pasteurized process cheese oroduct:
To make 1000 Ibs. of fzt-free pasteurized process cheese product,
grind 510 Ibs. of a Colby cheese, wul,,i"i"9 butterfat and ~ 56% moisture,
25 made as described in Example 6, to produce a uniform mixture of fine
particles. The cheese is added to a steam-injected lay-down cooker
wherein it is moved from front to back in a circular motion by an auger
agitator. A dry blend, comprised of 18 Ibs. sodium citrate, 5 Ibs disodium
phualJhdle, 10 Ibs salt, 1.5 Ibs sorbic acid, 6 Ibs K-carrageenan, 47 Ibs non-
30 fat milk solids, 47 Ibs sweet dairy whey and 15 Ibs of corn syrup solids, isadded to the cooker with about 210 Ibs water (allowing for 10% additional
water from con dl3n5dit~). Add 25 Ibs of a 10% lactic acid solution. Add
preservative, color and flavor as preferred. The mixture is heated to a
sufficient temperature for pasteurization, 73.8-82.2~C (165-180~F), then
35 filled into waxed paper-lined boxes or slice-forming equipment. The molten
cheese then solidifies upon cooling. The process cheese, made by the
~ WO9~/01729 2 1 9 4 ~ 7 2 PCTnJS94107410
-21-
above method, has a firm, sliceable structure at room temperature.
Shredded pieces maintain shape and do not remat under light pressure.
The cheese melts into a uniform mass upon cooking at 232.2~C (450~F) for
5 minutes in a conventional oven.
