Process for producing cheddar type cheese containing polyunsaturated fat

Claim 1

A PROCESS FOR MAKING A CHEDDAR CHEESE PRODUCT WITHOUT SATURATED FATS, COMPRISING THE STEPS OF (A) MAKING A SUBTITUTED MILK CONTAINING SKIM MILK SOLIDS AND POLYUNSATURATED FATS, IN ABOUT THE SAME PROPORTIONS AS IN WHOLE MILK, WITH ADDED CITRIC ACID IN AN AMOUNT ONE-EIGHT OF ONE PERCENT BY WEIGHT OF THE SUBSTITUTED MILK, (B) ADDING THERETO STARTER MICROOGANISMS THAT HAVE BEEN GROWN BY FIRST INJECTING CHEDDAR CHEESE STATER MICROOGANISMS INTO A FIRST BATCH OF SUBSTITUTED MILK SUBSTANTIALLY INDENTICAL TO THAT (A) AND CULTURING IT THERE, INJECTING THE RESULTING GROWTH OF MICROORGANISM INTO ANOTHER BATCH OF SUBSTITUTED MILK SUBSTANTIALLY IDENTICAL TO THE FIRST, CULTURING IT, AND CONTINUING SAID INJECTION AND CULTURE UNTIL A MICROORGANISM ACCUSTOMED TO THE ENVIRONMENT OF (A) IS OBTAINED, (C) ADDING RENNET, AND (D) THEN COMPLETING THE PROCESS AS FOR CHEDDAR CHEESE.