A packaged cheese spread is prepared by mixing a natural, soft-to-medium cheese with an edible fat, a stabilizer and water. During mixing the temperature is brought to a temperature of about 125° to 130°C at which temperature the mixing is continued for about 2 to about 10 minutes. The mixture is then cooled to about 75° to 85°C, homogenized and packaged in sealed containers. Cheese spreads prepared in this way have good shelf life and retain the original flavour of the natural cheese.

Dans ce procédé, on soumet des matières premières, telles que le lait entier, le lait écrémé, le lactosérum, le babeurre, le fromage et des concentrés protéiques, à un échange d'ions pour abaisser leur concentration en cations divalents qui sont remplacés par des cations monovalents tels que K⁺, Na^-, NH₄^-, ou H^-, le cation divalent est notamment le calcium et l'échange d'ions est réalisé soit par percolation de la matière première sur une colonne contenant une résine échangeuse de cations, soit dans une cuve contenant une resine en discontinu. dans des conditions de temperature et de pH souhaitees

La presente invention est particulièrement utile pour fournir un procédé de préparation de produits laitiers destinés à la fabrication de fromages fondus, leur introduction dans ces fromages permettant d'abaisser ou de supprimer l'addition de sels de fonte.

The present invention relates to a method of making cheese comprising the following steps:

(a) supplying water, fat and powders containing whey protein and lactose-reduced dairy protein concentrates into a solid-liquid mixer,

(b) emulsifying and homogenising the content of the solid-liquid mixer,

(c) applying low-pressure or vacuum to the inner space of the mixer,



wherein step (b) and/or step (c) are performed until a paste-like emulsified homogenous pre-cheese mixture is obtained,

wherein step (b) and/or step (c) are performed until a phase conversion of the content of the solid-liquid mixer takes place.

Cooked and homogenized cheese products and methods, using supplemental phospholipids to provide reduced melt restriction and modulate oiling-off, One embodiment provides a cooked cheese product having at least one natural cheese in the range of 20 to 92 percent weight; a protein supplement in the range of 0.25 to 30 percent weight; and a phospholipid supplement in the range of about 0.1 to 1 percent weight; wherein cooked cheese product is homogeneous does not contain significant levels of emulsifying salts. The phospholipid supplement can be in the range of about 0.25 to 1 percent weight, and preferably 0.4 percent weight. Homogenizing the cooked cheese product can be by a pressure in the range of about 70 to 246 Kg/cm.