A method for preparing a coated cheese product, includes: a) injecting a cheese material in the viscous state between two coating films, the films being malleable at the storage temperature of the coated cheese product, and each including, on the outer face, at least one external layer of a coating composition C1 in the gelled state, the coating composition including at least one hydrophobic polymer, and b) shaping at least a coated cheese product by pressure on the outer face of each coating film to obtain a coated cheese product including a cheese core including the material and a coating that is malleable at the storage temperature of the coated cheese product and sealed against moisture and microorganisms, and completely surrounds the core at its periphery, the coating being formed by assembly by pressure of the two coating films including at least an outer layer of the coating composition C1.

Emulsifying salt-free processed cheese products as well as methods of preparing emulsifying salt-free processed cheese products are provided. The emulsifying salt-free processed cheese products are prepared with modified starch containing amylopectin and substantially no amylase and without emulsifying salts. The emulsifying salt-free processed cheese products are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture and flavor, without using emulsifying salts.

Emulsifying salt-free processed cheese products as well as methods of preparing emulsifying salt-free processed cheese products are provided. The emulsifying salt-free processed cheese products are prepared with modified starch containing amylopectin and substantially no amylase and without emulsifying salts. The emulsifying salt-free processed cheese products are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture and flavor, without using emulsifying salts.

Food products and systems and methods for their production involve subjecting pasteurized milk to a concentration process thereby forming liquid concentrated milk, then fermenting the liquid concentrated milk to form a fermented concentrated milk product. The fermented concentrated milk product is combined with a liquid emulsifying agent, thereby forming a food product. The food product is formed without the fermented concentrated milk product and the food product reaching a temperature of 145 F.

Food products and systems and methods for their production involve subjecting pasteurized milk to a concentration process thereby forming liquid concentrated milk, then fermenting the liquid concentrated milk to form a fermented concentrated milk product. The fermented concentrated milk product is combined with a liquid emulsifying agent, thereby forming a food product. The food product is formed without the fermented concentrated milk product and the food product reaching a temperature of 145 F.

Disclosed are methods for producing cheeses having the desirable properties of process cheese, using phospholipase enzyme(s), without the addition of emulsifying salts to produce such cheeses. The methods of the invention allow a cheese processor to produce a reduced-sodium process-type cheese without losing the recognized meltability and texture of processed cheese.

Disclosed are methods for producing cheeses having the desirable properties of process cheese, using phospholipase enzyme(s), without the addition of emulsifying salts to produce such cheeses. The methods of the invention allow a cheese processor to produce a reduced-sodium process-type cheese without losing the recognized meltability and texture of processed cheese.

Dairy products are produced by subjecting a starting dairy material to nanofiltration to remove monovalent ions to produce an ion-depleted dairy permeate; passing the ion-depleted dairy permeate through an ion exchange column and subsequently with a sodium-containing eluting solution to produce sodium phosphate and sodium citrate derived from the starting material; concentrating the sodium phosphate and sodium citrate; and combining the concentrated sodium phosphate and sodium citrate with dairy components. The dairy product contains an amount of the concentrated sodium phosphate and sodium citrate sufficient to cause fat in the dairy product to be emulsified and protein in the dairy product to be hydrated. In addition or alternatively, a dairy by-product stream may be subjected to ion exchange to remove calcium therefrom; concentrated, and combined with dairy materials naturally containing phosphate and citrate in order to adjust the citrate+phosphate-to-calcium ratio to reach an emulsified dairy product.

Dairy products are produced by subjecting a starting dairy material to nanofiltration to remove monovalent ions to produce an ion-depleted dairy permeate; passing the ion-depleted dairy permeate through an ion exchange column and subsequently with a sodium-containing eluting solution to produce sodium phosphate and sodium citrate derived from the starting material; concentrating the sodium phosphate and sodium citrate; and combining the concentrated sodium phosphate and sodium citrate with dairy components. The dairy product contains an amount of the concentrated sodium phosphate and sodium citrate sufficient to cause fat in the dairy product to be emulsified and protein in the dairy product to be hydrated. In addition or alternatively, a dairy by-product stream may be subjected to ion exchange to remove calcium therefrom; concentrated, and combined with dairy materials naturally containing phosphate and citrate in order to adjust the citrate+phosphate-to-calcium ratio to reach an emulsified dairy product.

A process cheese produced by a combination of an acid curd and a concentrated milk protein at specific ratios is disclosed. The process cheese is produced without an emulsifying salt. A method of producing the process cheese is disclosed. The method includes preparing a volume of concentrated milk protein and a volume of acid curd. The method further includes producing a volume of process cheese product by combining the volume of the concentrated milk protein and the volume of acid curd. The ratio of protein in the acid curd to the protein in the concentrated milk protein ranges from 1.35:1 to 3.35:1.