Modified whey protein for low casein processed cheese

• Main Authors: SCHMIDT, GAVIN MATTHEW, LINDSTROM, TED RILEY, MA, YINQING
• Format: Patent
• Language: English
• Published: 24.12.2008
• Edition: 7

Disclosed is a method of forming a processed cheese, the method comprising: thermally treating whey having a protein concentration from about 4 to about 7.5 percent and a pH from about 6 to about 7.6 to form a modified whey with modified whey protein; concentrating the modified whey to form a concentrated modified whey; blending the concentrated modified whey with a milk: protein to form a slurry; heating the slurry for a time and temperature sufficient to form the processed cheese; wherein the processed cheese comprises between about 14 to about 16 percent protein, the protein including casein protein and whey protein; about 45 to about 50 percent moisture; and a ratio of casein protein to whey protein about 60:40; and wherein the processed cheese further comprises about 3 to about 6.3 percent modified whey protein and has a firmness greater than about 1400 Pa with a generally smooth texture.