PROCESS CHEESE CONTAINING INCREASED LEVELS OF WHEY PROTEIN

• Main Authors: HAVLIK, STEVEN, DOLANDE, JORDAN, DIAZ-CASTILLO, OMAR, LOWRY, LESLIE, ZWOLFER, MATTHEW, LINDSTROM, TED RILEY, RUEDA, VLADIMIR, MEI, FU-I, LAYE, ISABELLE
• Format: Patent
• Language: English; French
• Published: 15.12.2002
• Edition: 7
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention provides process cheeses comprising casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further comprises an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited...