| abstract |
A nonpasteurized blended full-fat or reduced fat cheese composition having the taste, texture, and consistence similar to the taste, texture, and consistency of the full fat ripened natural cheese. An unripened cheese and a paste containing protein particles are mixed and heated. The heating is conducted at below pasteurization temperatures to ensure bacterial culture's survival. The presence of live bacterial culture allows for further ripening of the cheese; although further ripening is not needed, it is possible if desired. |