Abstract: A natural cheese analog is produced by coagulating a cheese-like curd from a mixture of conditioned liquid cheese whey and a dry casein material to form a substantially fat-free cheese analog. The fat-free cheese analog is comminuted; further processed by adding a selected fat, preferably in the form of vegetable oils, and adding emulsifiers and other ingredients; and then heated to a temperature in the range of 155.degree.-205.degree. F. until it forms a fluent mass which is subsequently cast into any desired shape. The resultant product is a process cheese analog having any desired flavor, texture and fat content.
Type:
Grant
Filed:
November 20, 1981
Date of Patent:
July 10, 1984
Assignee:
A. M. Swanson & Associates, Inc.
Inventors:
Arthur M. Swanson, Edwin E. Wohlt, Robert J. Swanson