Bk Ladenburg Gmbh

Bk Ladenburg Gmbh Gesellschaft Fuer Chemische Erzeugnisse

Guenter Scheurer

Karl Merkenich

Andrea Maurer-Rothmann

Edgar Walter

Henning Klostermeyer

Richard Taenzler

Use of acidic sodium polyphosphates for the production of cheese

The present invention provides a processed cheese preparation containing cheese, fat, processing salts, water and conventional additives, such as emulsifiers, binding agents, thickeners, curds, milk protein and aroma materials in the usual amounts, wherein trisodium citrate and/or sodium phosphate are used as processing salts in an amount of from 1.5 to 3% by weight and the mixture contains a modified starch with a high amylopectin and a low amylose content and/or highly esterified pectin, in an amount of from 0.25 to 2% by weight.

Processed cheese preparations and method of making

Composition and method of making a processed cheese preparation containing cheese, fat, processing salts, water and conventional additives, such as emulsifiers, binding agents, thickeners, curds, milk protein and aroma materials in the usual amounts, wherein trisodium citrate and/or sodium phosphate are used as processing salts in an amount of from 1.5 to 3% by weight and the mixture contains a glycerol or saccharose ester with one citric acid residue and one edible fatty acid residue or with two edible fatty acid residues in an amount of from 0.5 to 2% by weight.

Composition and method of making processed cheese

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Hasloch, Germany

Guenter Scheurer