Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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Technical Description of the Invention
The present invention relates to a cheese product con-
taining a partially soluble modified whey solids product. As used
herein the term "cheese product" is meant to include pasteurized
process cheese, pasteurized process cheese food and spread, and
imitation cheese spread products which are all well known in the
art, e.g., see Webb et al, Fundamentals of Dairy Chemistry,
Chapter 2, AVI Publishing Co., Westport, Conn. (1965).
Pasteurized process cheese contains a blend of fresh
and aged natural cheeses and up to about 3% cheese emulsifier.
The blend is pasteurized at about 155-160F., is packaged and is
cooled, after which no further ripening occurs. If desired, a
number of optional ingredients including coloring, salt, and
preservatives can be added. A typical composition will have a
minimum fat content, based upon total solids, of about 47% by
; weight and a maximum moisture content of about 40% by weight. The
minimum pH will be about 5.3. A recent U. S. patent which further
describes this type of cheese is U. S. Patent No. 3,697,292 to
R. M. Lauck.
Pasteurized process cheese food is prepared much the
same way as the pasteurized process cheese except that it contains
less cheese with either non-fat dry milk solids and/or whey solids,
and added water. The processing temperature is from about 170
to about 180 F., and a typical product has a maximum moisture con-
tent of about 44% by weight, a minimum fat content of about 23%,
by weight, based on the weight of the final cheese, and a minimum
pH of about 5Ø This product is generally sold in sliced form.
Pasteurized process cheese spread is made in much the
same manner as the pasteurized process cheese food but it generally
contains more moisture and has a lower milk fat content. A sta-
bilizer such as carob bean gum or sodium alginate is used in the
preparation of this product to prevent separation of ingredients.
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It is usually processed at about 185 to about 195F., has a
moisture content of about 44-60%, by weight, a minimum fat content
of about 20~, by weight, based on the weight of the final product,
and a minimum pH of about 4Ø It is generally sold in loaf form.
Imitation cheese spread generally comprises about 5-30%
vegetable oil, ~about 35-60% protein and about 2.5-70% water. An
example of such a product is described in U. S. Patent No.
3,310,406.
It has been found that the above cheese products can
have added to them the partially soluble modified whey solids
product, which will be described in greater detail below, to
yield a product having improved physical properties. The amount
of modified whey solids products should be between about 1% and
12%, by weight of the cheese product, as either a partial replace-
ment for the expensive non-fat dry milk solids or as a total re-
placement for the conventional whey products used in the pasteur-
ized process cheese food or spread. A preferred range for partial
replacement of the non-fat dry milk is from about 1/2 to about 2/3
of the amount of non-fat dry milk normally used. When the desired
product is an imitation cheese, the amount of whey product to be
used in this invention can range from about 1% to about 20% by
weight of the product.
The partially soluble modified whey solids product
suitable for use in the present invention can be formed by either
the process described in U. S. Patent No. 3,560,219 to J. M.
Attebery or the process described in copending No. 192,513 filed
of D. A. Crindstaff. This product will have the following typical
analysis: Lactose: 23-54% by weight; Minerals: 24-60% by weight;
Protein (Nx6.38) 15-27% by weight; Moisture: 3-6% by weight;
30 Lactate: about 2-4% by weight; Citrate: about 2-3.5% by weight;
and Fat: about 0.5-1.5% by weight. A typical mineral or ash
content~ by weight, is 3 to 6% phosphorus, 6 to 12% calcium;
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1.5 to 2% potassium; 1.3 to 1.5% sodium; and 0.2 to 0.4~ magnesium.
The product contains a calcium phosphate-protein complex and is
available from Stauffer Chemical Co., Food Ingredients Division,
Westport, Connecticut.
The process for forming this product by means of the
above-mentioned Attebery patent comprises adding an effective
amount of a divalent metal ion, such as calcium, to a cheese whey
solution and adjusting the pH to a value between about 6 and about
8.5 at a temperature below about 140F. to produce the desired
product as a precipitate.
The process for formin~ the product used in the present
invention by means of the above-mentioned copending Grindstaff
application comprises adjusting the pH of raw cheese whey contain-
ing at least 20% acid cheese whey to a value of between about 6.0
and about 8.0 by the addition of base to cause precipitation of
the desired product.
The above-described modified whey solids product can be
used with any of the well-known emulsifiers for the cheese products
described herein in an effective amount for emulsification. The
amount should be from about 1% to 3% by weight, and those emul-
sifiers which can be used are at least from one of the following
group: monosodium phosphate, disodium phosphate, dipotassium
phosphate, trisodium phosphate, sodium acid pyrophosphate, tetra-
sodium pyrophosphate, sodium metaphosphate (sodium hexametaphos-
phate), sodium aluminum phosphate (kasal ~ ), sodium citrate,
potassium citrate, calcium citrate and sodium potassium tartrate.
An especially preferred emulsifier is a mixture of sodium aluminum
phosphate, basicj and one of the above-named citrate emulsifiers,
especially sodium citrate, in a weight ratio of from about 5 : 1
to about 1 : 5.
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Thus, in accordance with the present teachings, a cheese
product is provided which comprises a cheese, a cheese emulsifier
and about 1% to about 20% by weight of a partially soluble
modified whey solid product derived from a process selected from
the group consisting of
1) adding a divalent metal ion to a cheese whey solution
and adjusting the pH to a value between about 6 and about 8.5
at a temperature of below about 140F. to cause precipitation
of the modified whey solids product and
2) adjusting the pH of a raw cheese whey containing at least
20% acid cheese whey to a value of between about 6.0 and about 8.0
to cause precipitation of the modified whey solids product,
the product comprises about 23% to 54% lactose, about 24% to 60%
minerals and about 15% to 27% protein, by weight.
The following Examples illustrate certain preferred
embodiments of the invention. All samples of the partially
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soluble modified whey solids product were formed according to the
procedure set forth in the copending Grindstaff application that
was mentioned above.
Example 1
Two cheese food batches were made having the following
ingredients:
Table 1
% %
Ingredient Formula IFormula II
Cheddar Cheese (6 mos. old) -- 19.4
Cheddar Cheese (2-3 weeks old) 69 51.5
Non-Fat Dry Milk Solids (NFDM) 10 ----
Whey Solids (Krafen ~ , sold
by Kraft Co.) --- 6.7
Insoluble sodium metaphosphate:
trisodium phosphate emulsifier
(60:40)- KasometTM 11 1.8 1.8
Sodium aluminum_phosphate,
basic (kasal ~) 1.2 1.2
Salt 0-5 0 9
Heavy Cream 0.13 2.1
Citric Acid 0.03 0.02
Potassium Sorbate 0.02 0.01
Water 17.32 16.37
The cheddar cheese, emulsifiers, dissolved whey solids,
non-fat dry milk solids and heavy cream in water, and then citric
acid and potassium sorbate were added to the bowl of a Brabender
Plastograph ~ which had been preheated to 190F. The water was
added (16-17%) to reach a moisture content of about 44~. About
5% of the water was added as steam during the entire process
period. The mixing was at 150 envelopes/min. for 3 min., and the
product had a final temperature of about 173F. The cheese was
then sheeted inside saran wrap into 2/10 inch slices and was
cooled and stored in a refrigerator at 50C. Both showed a slight
amount of fat loss.
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Two other formulations, called IA and IIA, were made
exactly as outlined above except for the use of a partially soluble
modified whey solids product as a replacement for the NFDM and whey
solids product. The pre-dissolving of the partially soluble modi-
fied whey solids product in water enhanced the dispersability in
cheese of the modified whey solids during processing thereby
giving a product having better emulsification properties. Neither
showed any fat loss.
Example 2
The same basic formulation described in Example 1 was
made with variations in the protein fraction (NFDM or the whey
product for use with this invention) and in the % content of emul-
sifier, i.e. a 40:60 weight ratio of kasal and Kasomet 11. The
Table sets forth the results:
Table 2
Fat
Protein (10%) Total Emulsifier~ Stabilization***
NFDM* 3 2
NFDM* 2.5 2
Modified whey solids 3 5
20 Modified whey solids 2.5 5
Modified whey solids 2.0 5
Modified whey solids 1.0 1.5
Modified ~hey solids/
ENR-EX ~ **~50:50) 3 5
*Control~
**ENR-EX ~Y is commercially available from Stauffer Chemical
Company and is the low molecular weight fraction derived from
processing cheese whey by a molecular sieve resin in accor-
dance with U. S. Reissue Patent No. 27,806. It comprises
about 40-50~ lactose, 25-35% minerals, and 15-20% protein
(N x 6.38)
***Ascertained by visual inspection. 5-no fat loss; 4-trace fat
loss; 3=very slight fat loss; 2_slight fat loss; l-:moderate
fat loss; O~appreciable fat loss
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Example 3
Another cheese formulation was formed as described in
Example 1 containing the following ingredients.
Table 3
Ingredients Amoun* (%)
Cheddar cheese (2-3 weeks old) 69
NFDM* 10
Sodium aluminum phosphate 2.5
Sodium citrate 0.5
10 Salt 0~5
Heavy Cream 0.13
; Citric acid 0.17-0.34
Potassium sorbate 0.02
Water 17
*control in the Table given below. To be replaced with other
protein products.
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~ 1090195
The above Examples illustrate certain preferred embodi-
ments of the present invention. The appended claims set forth in
the protection that is requested.
