California Polytechnic State University Foundation

B Bhanu Prasad

Nana Y Farkye

A heat-stable cheese is provided which comprises about 48-55% moisture, about 20-22% protein, about 300-600 milligrams calcium per 100 grams cheese, about 18-21% fat and having a pH of about 5.1-5.5. The cheese will not melt at temperatures below about 400.degree. F. It can be colored, flavored or both.

California cooking cheese

A process for making cheese including the addition of calcium chloride to milk, heating the milk slowly to about 85.degree. C., holding the milk at 85.degree. C. for about 30 minutes, adding hot food-grade organic acid to the milk to reduce pH to about 4.4 to form a curd, removing the whey and cooling curd rapidly to about 8.degree. C. The process lends to making Queso Blanco (white cheese).

Growing community of inventors

San Luis Obispo, CA, United States of America

B Bhanu Prasad