Modified whey protein for low casein processed cheese

Details Modified whey protein for low casein processed cheese Modified whey protein for low casein processed cheese

A - Human Necessities

23

C

A23C 19/08 (2006.01) A23C 21/06 (2006.01)

Patent

CA 2588333

A processed cheese and method of forming the processed cheese are provided. The processed cheese generally includes between about 14 to about 16 protein, about 45 to about 50 percent moisture; and a ratio of casein protein to whey protein at least about 60:40. The method of forming the processed cheese includes thermally treating a whey protein at a protein concentration and pH sufficient to form whey protein aggregates, blending the thermally treated whey protein with a milk protein concentrate to form a slurry; and heating the slurry for a time and temperature sufficient to form the processed cheese. In one form, the processed cheese includes about 3 to about 6.3 percent modified whey protein.

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