Cheese sauce products including phospholipid emulsifiers exhibit delayed, reduced or eliminated formation of a surface film upon prolonged exposure to air. The cheese sauce products include a cheese composition that is non-solid at room temperature, a liquid, and a phospholipid emulsifier composition. The cheese sauce products are clean label due to the absence of disodium and/or trisodium phosphates therein. Methods of preventing the formation of a surface film on a cheese sauce product involve mixing a cheese sauce composition with a liquid to form a cheese sauce, and admixing a phospholipid emulsifier composition to the cheese sauce. The phospholipid emulsifier composition constitutes about 0.5 wt % to about 5 wt % of the cheese sauce product.

Cheese sauce products including phospholipid emulsifiers exhibit delayed, reduced or eliminated formation of a surface film upon prolonged exposure to air. The cheese sauce products include a cheese composition that is non-solid at room temperature, a liquid, and a phospholipid emulsifier composition. The cheese sauce products are clean label due to the absence of disodium and/or trisodium phosphates therein. Methods of preventing the formation of a surface film on a cheese sauce product involve mixing a cheese sauce composition with a liquid to form a cheese sauce, and admixing a phospholipid emulsifier composition to the cheese sauce. The phospholipid emulsifier composition constitutes about 0.5 wt % to about 5 wt % of the cheese sauce product.

A method of making cheese comprising the steps of preparing a paste-like emulsified homogenous pre-cheese mixture, heat treating the pre-cheese mixture of step cooling the pre-cheese mixture of step renneting and filling the pre-cheese mixture of step, characterised in that in step and/or step the pre-cheese mixture is cooled down to a temperature of 41 to 60 C. A related cheese making apparatus, a method of filling and portioning, and pre-cheese mixtures are also disclosed.

The present disclosure pertains to a novel cheese composition and the method for its preparation, wherein the cheese product is characterized by its shelf-stability, squeezability, and spreadability, while being entirely comprised of natural ingredients and electrolytes. These electrolytes are essential for maintaining hydration and supporting overall health, making the product not only a flavorful choice but also a beneficial one for consumers. This disclosure addresses the inherent challenges with cheese preservation, which typically hinge on the use of refrigeration or the addition of artificial preservatives to prevent spoilage of taste or quality. This disclosure discusses achieving this preservation through the acidification process, a critical element in ensuring the shelf stability of the cheese product.