Abstract: Shelf stable cheeses, especially shredded cheeses, and the manufacture thereof. Cheeses of the invention have good melting properties, are microbiologically safe and resistant to the growth of mold and pathogens when stored at room temperature, and can maintain physical integrity when subjected to temperature abuse. The cheese may be comprised of a mixture of salts (e.g., sodium chloride, disodium phosphate, sodium hexametophosphate, sodium alginate, titanium dioxide, sorbic acid, and the like), starch (e.g., waxy maize and the like), water, cheese, and cheese for manufacture.

Abstract: The present invention is directed to non-standard cheese products and their methods of manufacture. More particularly, this invention is directed to the manufacture of cheese products by blending a cheese analog or a cream cheese substitute, a standard cheese having the desired flavor profile, and an acidified dairy slurry. The non-standard cheese products of the present invention have functional and organoleptic properties similar to standard cheese products in spite of reduced levels of cholesterol and saturated fats. The non-standard cheese products of the present invention are soft and easily blended with other food ingredients, making them ideally suited for use as ingredients in industrial food applications (e.g., baked products, dessert fillings, icings, and the like). Especially preferred non-standard cheese products of this invention include soft cheeses such as, for example, cream cheese and Neufchatel cheese.

Abstract: The present invention provides a method for preparing cheese products, and process cheese bases for use in the production of process cheese. The method generally includes mixing one or more concentrated powders derived from milk with sodium chloride, milk fat, water, and, optionally, an edible acid and/or a preservative for a period of time sufficient to produce a well-mixed, homogeneous product, and cooling the resulting mixture for a time and at a temperature which is sufficient to allow the mixture to form a solid matrix. The solid matrix can be consumed, or can be used as a substitute for natural cheese and ground by a cheese grinding system during the production of process cheese. The present invention also provides cheese products and process cheese bases prepared according to this method, and to process cheeses produced with the process cheese bases.

Abstract: The present invention is directed to non-standard cheese products and their methods of manufacture. More particularly, this invention is directed to the manufacture of cheese products by blending a cheese analog or a cream cheese substitute, a standard cheese having the desired flavor profile, and an acidified dairy slurry. The non-standard cheese products of the present invention have functional and organoleptic properties similar to standard cheese products in spite of reduced levels of cholesterol and saturated fats. The non-standard cheese products of the present invention are soft and easily blended with other food ingredients, making them ideally suited for use as ingredients in industrial food applications (e.g., baked products, dessert fillings, icings, and the like). Especially preferred non-standard cheese products of this invention include soft cheeses such as, for example, cream cheese and Neufchatel cheese.

Abstract: The present invention provides a method for preparing cheese products, and process cheese bases for use in the production of process cheese. The method generally comprises mixing one or more concentrated powders derived from milk with sodium chloride, milk fat, water, and, optionally, an edible acid and/or a preservative for a period of time sufficient to produce a well-mixed, homogeneous product, and cooling the resulting mixture for a time and at a temperature which is sufficient to allow the mixture to form a solid matrix. The solid matrix can be consumed, or can be used as a substitute for natural cheese and ground by a cheese grinding system during the production of process cheese. The present invention also provides cheese products and process cheese bases prepared according to this method, and to process cheeses produced with the process cheese bases.