California Polytechnic State University Foundation

California Polytechnic State University Corporation

Nana Y Farkye

B Bhanu Prasad

Daniel Best

Frank Lee

A method of making melt-controlled cheese and a melt-controlled cheese are described. The method includes mixing a curd produced by adding acid to hot milk and a curd product by rennet coagulation. A cheese with taste and texture similar to natural cheese but with desirable melting properties is produced.

Melt-controlled cheese and process of making

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

Nana Y Farkye