| abstract |
A natural cheese analog which closely resembles natural cheese is prepared by adding a dry casein product and calcium hydroxide to whey to form a mixture containing dissolved casein and having a pH between 6.8 and 7.3, acidifying the mixture, adding a coagulating enzyme to the acidified mixture, holding the mixture under conditions to form a continuous coagulum, cutting the continuous coagulum to form curd particles, heating the curd particles to expel whey, separating whey from the curd particles and processing the curd particles by conventional cheese making methods to obtain a natural cheese analog. Fat may be added to the mixture of casein product and whey to produce a fat-containing cheese analog. |