Cheese compositions and related methods

Patent metadata

Field	Value
Publication number	US-12471606-B2
Application number	US-202318388268-A
Country	US
Kind code	B2
Filing date	Nov 9, 2023
Priority date	Nov 30, 2012
Publication date	Nov 18, 2025
Grant date	Nov 18, 2025

Abstract

Described are cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions, wherein the cheese compositions may include combinations of casein protein, fiber, non-casein protein, non-pregelatinized, modified starch, and a fat component.

First claim

The invention claimed is:

1 . A cheese composition comprising:
from 20 to 30 weight percent fat having
a Solid Fat Content in a range from 30 to 50 weight percent at 10 degrees Celsius and less than 10 weight percent at 37.8 degrees Celsius, and
a melting point in a range from 120 to 145° F.;
casein protein in an amount of not greater than 20 weight percent; emulsifying salt; and from 25 to 50 weight percent water.

2 . A cheese composition according to claim 1 , comprising, at least one of:
a. from 1 to 5 weight percent non-casein protein, b. from 1 to 6 weight percent starch, and c. from 1 to 5 weight percent fiber.

3 . A cheese composition according to claim 2 , comprising:
from 1 to 5 weight percent non-casein protein, and from 1 to 6 weight percent starch.

4 . A cheese composition according to claim 1 , wherein the fat contains not more than about 5 weight percent trans-fat, based on the total weight of the fat.

5 . A cheese composition according to claim 1 , further comprising non-pregelatinized, modified starch.

6 . A cheese composition according to claim 5 , wherein the non-pregelatinized, modified starch has a viscosity value, according to the Starch Viscosity Test using 5% dry starch solids, in a range from 100-1200 Brabender units at the beginning of a 95° C. hold period and in a range from 200-1400 Brabender units after 15 minutes from the beginning of the hold period.

7 . A cheese composition according to claim 1 , wherein the cheese composition has a Melt Test Value greater than or equal to 3.5.

8 . A cheese composition according to claim 1 , wherein the cheese composition has a Stretch Test Value of at least 15 inches.

9 . A cheese composition according to claim 1 , wherein the cheese composition has a Crumble Test Value in the range from 1.0 to 2.5.

10 . A cheese composition according to claim 1 , wherein the cheese composition has a Melt Test Value greater than or equal to 3.5, a Stretch Test Value of at least 15 inches and a Crumble Test Value in the range from 1.0 to 2.5.

11 . A cheese composition according to claim 1 , wherein the cheese composition further comprises fiber.

12 . A cheese composition according to claim 11 , wherein the fiber is at least 97 percent insoluble fiber.

13 . A cheese composition according to claim 12 , wherein the fiber constitutes from 1 to 5 weight percent of the cheese composition.

14 . A cheese composition according to claim 11 , wherein the fiber consists of oat fiber having a particle size in a range from 20 to 40 microns.

15 . A cheese composition according to claim 1 , wherein the composition is devoid of starch.

16 . A cheese composition comprising:
from 20 to 30 weight percent fat having
a Solid Fat Content in a range from 30 to 50 weight percent at 10 degrees Celsius and less than 10 weight percent at 37.9 degrees Celsius, and
a melting point in a range from 120 to 145° F., wherein at least 80% of the fat is interesterified fat;
casein protein in an amount of not greater than 20 weight percent; emulsifying salt; and from 25 to 50 weight percent water.

17 . A cheese composition according to claim 16 , comprising at least one of:
a. from 1 to 5 weight percent non-casein protein, b. from 1 to 6 weight percent starch, and c. from 1 to 5 weight percent fiber.

18 . A cheese composition according to claim 16 wherein the interesterified fat has a Solid Fat Content value in a range from
22-34 weight percent at 10° C.,
18-27 weight percent at 21.1° C.,
10-18 weight percent at 26.7° C.,
8-17 weight percent at 33.3° C., and
6-15 weight percent at 40.0° C.

19 . A cheese composition according to claim 16 , wherein the melting point of the interesterified fat is in the range from 125 to 140° F.

20 . A cheese composition according to claim 16 , wherein the interesterified fat comprises soybean oil and hydrogenated soybean oil.

Assignees

• Gen Mills Inc

Inventors

• Frazier Amelia E
• Morris Nathan S
• Wlaschin Aaron P

Classifications

• A23C19/09

  Other cheese preparations; Mixtures of cheese with other foodstuffs · CPC title

• A23C19/082 Primary

  Adding substances to the curd before or during melting; Melting salts · CPC title

• A23C20/00

  Cheese substitutes (A23C19/055, A23C19/093 take precedence; preservation of cheese substitutes A23B11/70) · CPC title

• A23C19/093

  Addition of non-milk fats or non-milk proteins · CPC title

• A23C19/00 Primary

  Cheese; Cheese preparations; Making thereof (cheese substitutes A23C20/00; preservation of cheese or cheese preparations A23B11/60) · CPC title