Kraft, Inc.

Steven M Neunaber

Mark S Miller

John J Strandholm

Lawrence E Woodford

Robert R Prochnow

In accordance with the present invention, the meltability of processed cheese is controlled to provide a desired degree of meltability by incorporating whey proteins in the process cheese mix and processing the process cheese mix under conditions of temperature and time so as to denature the whey proteins sufficiently to provide a predeterminted level of cross-linked beta-lactoglobulin and provide the desired level of meltability. The whey protein provided in the process cheese blend is selected to limit the lactose in the final product to a predetermined level. The method of the present invention avoids the need for the use of sodium hexametaphosphate and consequently permits, in process cheese manufacture greater flexibility in handling holdover cheese.

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Morton Grove, IL, United States of America

Steven M Neunaber