Processed cheese with cultured dairy components and method of manufacturing

The present disclosure relates to processed cheese compositions, and methods of making the processed cheese compositions, which have a prolonged shelf life and/or increased microbiological stability. The processed cheese compositions disclosed herein include natural cheese, dairy materials and a cul...

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Bibliographische Detailangaben
Hauptverfasser:	Chinwalla, Ammar N, Reddy, Divya Shree, Marcus-Johnson, Christine D, Zheng, Zuoxing
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present disclosure relates to processed cheese compositions, and methods of making the processed cheese compositions, which have a prolonged shelf life and/or increased microbiological stability. The processed cheese compositions disclosed herein include natural cheese, dairy materials and a cultured dairy component. In this regard, the raw cheese is provided in a range of about 10 to about 90 weight %. The dairy materials are provided in a range of about 5 to about 50 weight % and include at least one of the group consisting of milk protein concentrate, whey protein concentrate, whey, milkfat and cream. The cultured dairy component is provided in a range of about 1 to about 20 weight % and includes nisin and/or nisin-producing bacterial culture in combination with an exopolysaccharide and/or an exopolysaccharide producing culture.