Process for preparing a food product

Claim 2

A process for preparing a processed cheese product in the form of a mousse without the use of jellifiers or thickeners comprising mixing a cheese composition containing cheese as the principal ingredient and polyphosphates to which is added at least one ingredient selected from the group consisting of powdered milk, cream, butter, casein and lactoserum at a temperature of 95°-100° C, cooling the mixture thus obtained and when the mixture is cooled to a temperature of 85°-75° C, whipping the mixture in an inert gas at a pressure of 0.5 to 1.5 kg/sq.cm., the amount of polyphosphates in said mixture being 1-3% based on the processed cheese and said mixture having at 95° C, before the whipping, a viscosity of 20-50 poises and after the whipping, a viscosity of 100-140 poises.

Claim 3

A process for preparing a processed cheese product in the form of a mousse without the use of jellifiers or thickeners comprising mixing a cheese composition containing cheese as the principal ingredient and polyphosphates to which is added at least one ingredient selected from the group consisting of powdered milk, cream, butter, casein and lactoserum at a temperature of 95°-100° C, and cooling the mixture thus obtained and when the mixture is cooled to a temperature of 85-75%, whipping the mixture in an inert gas at a pressure of 0.5 to 1.5 kg/sq.cm., the amount of polyphosphates in said mixture being 1.3% based on the processed cheese and said cheese composition having parameters chosen such that the representative point in a system of tridimensional coordinates having for coordinates the three parameters; dry extract, fatty material with respect to the dry extract and the content of the soluble nitrogen with respect to the total nitrogen is situated within a volume ABCD A'B'C'D' as shown in FIG. 1.

Claim 4

A process for preparing a processed cheese product in the form of a mousse without the use of jellifiers or thickeners comprising mixing a cheese composition containing cheese as the principal ingredient and polyphosphates to which is added at least one ingredient selected from the group consisting of powdered milk, cream, butter, casein and lactoserum at a temperature of 95°-100° C, and cooling the mixture thus obtained and when the mixture is cooled to a temperature of 85-75%, whipping the mixture in an inert gas at a pressure of 0.5 to 1.5 kg/sq.cm., the amount of polyphosphates in said mixture being 1.3% based on the processed cheese and said cheese composition having parameters chosen such that the representative point in a system of tridimensional coordinates having for coordinates the three parameters; dry extract, fatty material with respect to the dry extract and the content of the soluble nitrogen with respect to the total nitrogen is situated within a volume ABCD A'B'C'D' as shown in FIG. 1.

Claim 5

Process as claimed in claim 2 wherein the amount of water required for regulating the final dry extract of the composition to the desired value is added to the cheese composition containing polyphosphates before mixing the composition to a temperature of 95°-110° C.