Physically stable liquefied cheese composition and process for making it

Abstract

The present invention relates to a physically stable cheese composition comprising 55-75 wt % soft cheese and 25-45 wt % water; wherein the cheese composition has a viscosity from 2,000 to 4,500 cP at 10° C., and a pH from 4.0 to 4.8; and wherein particles comprised in the cheese composition have a median particle size distribution of 0.6 to 10 micro-meter, preferably of 0.9 to 7 micro-meter. The invention further pertains to a process for making the cheese composition.

1 - 15 . (canceled) 
     
     
         16 . A physically stable cheese composition comprising:
 55-75 wt % soft cheese, and   25-45 wt % water;   the cheese composition has a viscosity from 2,000 to 4,500 cP at 10° C., and a pH from 4.0 to 4.8; and   particles comprised in the cheese composition have a median particle size distribution of 0.6 to 10 micro-meter.   
     
     
         17 . The cheese composition according to  claim 16 , having a viscosity from 2,400 to 4,300 cP at 10° C. 
     
     
         18 . The cheese composition according to  claim 16 , having a pH from 4.4 to 4.6. 
     
     
         19 . The cheese composition according to  claim 16 , wherein the soft cheese is selected from the group consisting of goat cheese, Gorgonzola cheese, blue cheese, fresh cheese, Camembert cheese, Brie cheese, cottage cheese, cream cheese, feta cheese, ricotta cheese and mozzarella cheese, and combinations thereof. 
     
     
         20 . The cheese composition according to  claim 19 , wherein the soft cheese is a combination of at least two cheeses. 
     
     
         21 . The cheese composition according to  claim 16 , wherein the total solids composition of the cheese composition is from 25-42%. 
     
     
         22 . The cheese composition according to  claim 16 , comprising herbs and/or spices. 
     
     
         23 . The cheese composition according to  claim 16 , not comprising an added emulsifier, stabilizer and/or binder. 
     
     
         24 . A food product made with a cheese composition comprising: 55-75 wt % soft cheese, and 25-45 wt % water; the cheese composition has a viscosity from 2,000 to 4,500 cP at 10° C., and a pH from 4.0 to 4.8; and particles comprised in the cheese composition have a median particle size distribution of 0.6 to 10 micro-meter. 
     
     
         25 . The food product of  claim 24  which is in a form selected from the group consisting of a pizza, a hot-pocket sandwich and a prepared dish.