Blended cheeses and methods for making such cheeses

This invention describes a way to create a blended cheese by combining a special liquid mixture, called a slurry, with a mass of heated regular cheese. The slurry is specifically formulated with a protein source, a fat not derived from milk, and a sequestrant, heated to a precise temperature range. The claims narrow the invention to a slurry that has virtually no starch and a specific water content.

Why it matters: Since 2005, the variety and quality of non-milk fats and protein sources have significantly improved. This enables more diverse and appealing blended cheese formulations, aligning with modern dietary trends.

Status: Not in forceListed as no longer active. The specific reason is not in the record we hold.
How hard to build: ModerateIndustrial mixing, heating, and temperature control equipment.

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