Process cheese containing a modified whey solids

Claim 1

A cheese product which comprises, in admixture, a cheese composition selected from the group consisting of process cheese, process cheese food, process cheese spread, and imitation process cheese spread; a cheese emulsifier in an amount ranging from about 1% to about 3%, by weight, of the cheese product, said emulsifier consisting essentially of a mixture of sodium aluminum phosphate and a citrate selected from the group consisting of sodium citrate, potassium citrate, and calcium citrate in a weight ratio of sodium aluminum phosphate to citrate ranging between about 5:1 and about 1:5; and a partially soluble modified whey solids product derived from a process selected from the group consisting of (1) adding a divalent metal ion to a cheese whey solution and adjusting the pH to a value between about 6 and about 8.5 at a temperature of below 140° F. to cause precipitation of the modified whey solids product and (2) adjusting the pH of a raw cheese whey containing at least 20% acid cheese whey to a value of between about 6.0 and about 8.0 to cause precipitation of the modified whey solids product, said whey product comprising from about 1% to about 20%, by weight, of said cheese product said modified whey solids product comprising about 23-54% lactose, about 24-60% minerals, about 15-27% protein, about 3-6% moisture, about 2-4% lactate, 2-3.5% citrate and 0.5-1.5% of fat wherein said minerals includes about 3-6% phosphorus, about 6-12% calcium, about 1.5-2% potassium, about 1.3-1.5% sodium and about 0.2-0.4% magnesium by weight.

Claim 6

A method for preparing a cheese product comprising, in admixture, a cheese composition selected from the group consisting of process cheese, process cheese food, process cheese spread, and imitation process cheese spread; and a partially soluble modified whey solids product derived from a process selected from the group consisting of (1) adding a divalent metal ion to a cheese whey solution and adjusting the pH to a value between about 6 and about 8.5 at a temperature of below about 140° F. to cause precipitation of the modified whey solids product and (2) adjusting the pH of a raw cheese whey containing at least 20% acid cheese whey to a value of between about 6.0 and about 8.0 to cause precipitation of the modified whey solids product, said whey product comprising from about 1% to about 20%, by weight, of said cheese product, said modified whey solids product comprising about 23-54% lactose, about 24-60% minerals, about 15-27% protein, about 3-6% moisture, about 2- 4% lactate, 2-3.5% citrate, and 0.5-1.5% fat wherein said minerals includes about 3-6% phosphorus, about 6-12% calcium, about 1.5-2% potassium, about 1.3-1.5% sodium and about 0.2-0.4% magnesium by weight, said method comprising emulsifying said cheese composition and said modified whey solids with an emulsifyingly effective amount of a cheese emulsifier consisting essentially of a mixture of sodium aluminum phosphate, basic, and a citrate, selected from the group consisting of sodium citrate, potassium citrate and calcium citrate wherein the weight ratio of said aluminum phosphate, basic, to said citrate ranges between about 5:1 to 1:5.

Claim 7

A method for preparing a cheese product comprising, in admixture, a cheese composition selected from the group consisting of process cheese, process cheese food, process cheese spread, and imitation process cheese spread; and a partially soluble modified whey solids product derived from a process selected from the group consisting of (1) adding a divalent metal ion to a cheese whey solution and adjusting the pH to a value between about 6 and about 8.5 at a temperature of below about 140° F. to cause precipitation of the modified whey solids product and (2) adjusting the pH of a raw cheese whey containing at least 20% acid cheese whey to a value of between about 6.0 and about 8.0 to cause precipitation of the modified whey solids product, said whey product comprising from about 1% to about 20%, by weight, of said cheese product, said modified whey solids product comprising about 23-54% lactose, about 24-60% minerals, about 15-27% protein, about 3-6% moisture, about 2- 4% lactate, 2-3.5% citrate, and 0.5-1.5% fat wherein said minerals includes about 3-6% phosphorus, about 6-12% calcium, about 1.5-2% potassium, about 1.3-1.5% sodium and about 0.2-0.4% magnesium by weight, said method comprising emulsifying said cheese composition and said modified whey solids with an emulsifyingly effective amount of a cheese emulsifier consisting essentially of a mixture of sodium aluminum phosphate, basic, and a citrate, selected from the group consisting of sodium citrate, potassium citrate and calcium citrate wherein the weight ratio of said aluminum phosphate, basic, to said citrate ranges between about 5:1 to 1:5.