PLANT-BASED CHEESE PRODUCT AND METHOD OF MAKING A PLANT-BASED CHEESE PRODUCT

• Main Authors: MARANGONI, Alejandro G, MOCA, Judith Gulten, KARAKAPLAN, Isin, DOBSON, Stacie Lynn, HIBNICK, Allison M
• Format: Patent
• Language: English
• Published: 02.05.2024
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Provided are plant-based cheese products having a protein content comparable to dairy-based cheeses. Plant-based cheese products are also provided having characteristics consistent with consumer expectations for a dairy-based cheese, such as melting and stretching at cooking temperatures. The plant-based cheese products include a combination of a plantbased protein in an amount of about 10 wt% to about 25 wt% crude protein, a waxy starch, and a fat. The waxy starch is at least partially gelatinized in the plant-based cheese product.