Non-cultured simulated cheese containing rennet casein

Abstract

A cheese-like product is derived from dry rennet casein and generally exhibits the body, texture and eating quality of cheese. The cheese-like product is a substantially homogeneous mass (of predetermined consistency and contains all least about 25 percent by weight of previously dry but solvated edible rennet casein as the principal protein source, a solvation agent and water. A bland edible oil or fat and a suitable flavoring agent (or agents) can be present in quantities sufficient to impart to the product the characteristic fat content and flavor of the desired cheese analog. A coloring agent may also be present. The cheese-like product is produced by the direct conversion of dry, particulate rennet casein to a substantially homogeneous mass of cheese-like consistency at an elevated temperature.

We claim: 
     
       1. A substantially homogeneous, aqueous, edible mass . .which comprises.!. .Iadd.consisting of .Iaddend.solvated edible rennet casein . .as the principal protein source.!. prepared by solvation of dry particulate rennet casein in water in the presence of an edible solvation agent at a temperature of about 190° F. to about 205° F. and under high shearing agitation at the temperature of solvation for a time period of about 2 minutes to about 4 minutes to provide a plastic body to said edible mass, said particulate rennet casein constituting at least 25 percent by weight of said edible mass, water, and said edible solvation agent being present in an amount of about 2 to about 12 percent by weight of the particulate rennet casein.Iadd., .Iaddend.said edible solvation agent being selected from the group consisting of disodium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, the sodium aluminum phosphates, dipotassium phosphate, monosodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, monosodium citrate, disodium citrate, trisodium citrate and mixtures thereof, said edible mass being substantially free of discernible rennet casein particles. 
     
     
       2. The edible mass in accordance with claim 1 wherein the rennet casein is present in an amount of about 25 percent to about 65 percent by weight. 
     
     
       3. A substantially homogeneous, aqueous, edible mass . .which comprises.!. .Iadd.consisting of .Iaddend.solvated edible rennet casein . .as the principal protein source.!. prepared by solvation of dry particulate rennet casein in water in the presence of an edible solvation agent at a temperature of about 190° F. to about 205° F. and under high shearing agitation at the temperature of solvation for a time period of about 2 minutes to about 4 minutes to provide a plastic body to said edible mass, said particulate rennet casein constituting about 30 percent to about 45 percent by weight of said edible mass, water, and said edible solvation agent being present in an amount of about 2 to about 12 percent by weight of the particulate rennet casein, said edible solvation agent being selected from the group consisting of disodium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, the sodium aluminum phosphates, dipotassium phosphate, monosodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, monosodium citrate, disodium citrate, trisodium citrate and mixtures thereof said edible mass being substantially free of discernible rennet casein particles. 
     
     
       4. A non-cultured simulated cheese .Iadd.food .Iaddend.product having generally the texture, body and eating quality of cheese which is a substantially homogeneous mass comprising solvated edible rennet casein as the principal protein source, said solvated edible rennet casein having been prepared by solvation of dry particulate rennet casein in water in the presence of an edible solvation agent at a temperature of about 190° F. to about 205° F. and under high shearing agitation at the temperature of solvation for a period of time of about . .2.!. .Iadd.3 .Iaddend.minutes . .to about 4 minutes.!. to provide plastic body to said food product, said particulate rennet casein constituting about 30 percent to about 45 percent by weight of said simulated cheese, said edible solvation agent being selected from the group consisting of disodium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, the sodium aluminum phosphates, dipotassium phosphate, monosodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, monosodium citrate, disodium citrate, trisodium citrate and mixtures thereof, and being present in an amount of about 2 to about 12 percent by weight of said particulate rennet casein, water, a bland, edible lipid material selected from the group consisting of oil and fat, and sufficient quantities of suitable flavoring agents to impart the desired flavor, said food product being substantially free of unsolvated rennet casein particles. 
     
     
       5. A simulated, non-cultured food product having a body, texture and eating quality substantially that of process cheese which food product comprises solvated edible rennet casein as the principal protein source, said solvated edible rennet casein having been prepared by solvation of dry particulate rennet casein in water in the presence of an edible solvation agent at a temperature of about 190° F. to about 205° F. and under high shearing agitation for a time period of about . .2.!. .Iadd.3 .Iaddend.minutes . .to about 4 minutes.!. to provide a plastic body to said food product, said particulate rennet casein constituting about 25 percent to about . .65.!. .Iadd.60 .Iaddend.percent by weight of said food product, about 7 percent to about 55 percent by weight of an edible oil having a melting point of about 50° F. to about 100° F., said edible solvation agent being selected from the group consisting of disodium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, the sodium aluminum phosphates, dipotassium phosphate, monosodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, monosodium citrate, disodium citrate, trisodium citrate and mixtures thereof, and being present in an amount of about 8 percent to about 12 percent by weight of said particulate rennet casein, about 0.3 percent to about 0.5 percent by weight of starter distillate, about 30 percent to about 60 percent by weight of water, and sufficient acidulant to provide a pH of about 5.5 to about 5.8 in the food product, said food product being substantially free of unsolvated rennet casein particles. 
     
     
       6. The food product of claim 5 wherein said edible oil is a hydrogenated vegetable oil having a solid fat index at 92° F. of less than about 6. 
     
     
       7. The food product of claim 5 wherein said edible oil is an animal fat. 
     
     
       8. The food product of claim 5 wherein said edible oil is a bland hydrogenated vegetable oil selected from the group consisting of hydrogenated coconut oil, corn oil, palm oil, soybean oil, cottonseed oil, safflower oil, and mixtures thereof. 
     
     
       9. The food product of claim 5 wherein said vegetable oil melts in the range of about 80° F. to about 100° F. and has a solid fat index at 92° F. of about 0. 
     
     
       10. A simulated non-cultured food product having substantially the texture, body and eating quality of cheese that is prepared from dry, particulate rennet casein, said food product being prepared by mixing . .at least.!. about 25 percent .Iadd.to about 60 percent .Iaddend.by weight of said dry, particulate rennet casein as the principal protein source with water, an edible solvation agent in an amount of about 2 percent to about 12 percent by weight, based on said rennet casein, said solvation agent being selected from the group consisting of disodium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, the sodium aluminum . .phosphate.!. .Iadd.phosphates.Iaddend., dipotassium phosphate, monosodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, monosodium citrate, disodium citrate, trisodium citrate and mixtures thereof, with an edible lipid material selected from the group consisting of a fat and an oil, and with sufficient quantities of flavoring agents and acidulants to impart to said product the desired flavor and pH, the mixture so formed being agitated under high shear and heating at a temperature of about 190° F. to about 205° F., and being maintained with sufficient severity of shearing agitation at said temperature for a time period of about . .2.!. .Iadd.3 .Iaddend.minutes . .to about 4 minutes.!. to solvate the rennet casein that is present to provide a plastic body to said food product, said food product being substantially free of unsolvated rennet casein particles. . .11. The food product of claim 10 wherein said rennet casein is present 
     
     
        in an amount of about 25 to about 65 percent by weight..!.12. The food product of claim 10 wherein said edible lipid material is a hydrogenated vegetable oil present in an amount of at least about 7 percent by weight 
     
     
        of the composition. 13. The food product of claim 10 wherein said edible lipid material is a hydrogenated vegetable oil present in an amount of 
     
     
        about 7 percent to about 55 percent by weight of the composition. 14. The food product of claim 12 wherein said hydrogenated vegetable oil melts in the range of about 50° F. to about 100° F. and has a solid 
     
     
        fat index at 92° F. of less than about 6. 15. The food product of claim 10 wherein said edible lipid material is a hydrogenated vegetable oil selected from the group consisting of hydrogenated coconut oil, corn oil, palm oil, soybean oil, cottonseed oil, safflower oil and mixtures 
     
     
        thereof. 16. The food product of claim 10 wherein water is present in an amount of about 30 percent to about 60 percent by weight of the 
     
     
        composition. 17. The food product of claim 10 wherein the flavoring agent 
     
     
        is starter distillate. 18. The food product of claim 17 wherein said starter distillate is present in an amount of about 0.3 percent to about 
     
     
        0.5 percent by weight of said product. 19. The food product of claim . .17.!. .Iadd.36 .Iaddend.wherein the flavoring agent . .additionally.!. comprises .Iadd.a starter distillate and .Iaddend.an acidulant in sufficient quantities to provide a product having a pH of about 5.4 to 
     
     
        about 6.5. 20. The food product of claim 10 wherein the flavoring agent is solvated from the group consisting of starter distillate, a C 1   
     
     
        -C 8  carboxylic acid, and mixtures thereof. 21. The food product of claim 20 wherein said flavoring agent is present in an amount of about 10 
     
     
        to about 1500 parts per million parts of said product. 22. The food product of claim . .21.!. .Iadd.36 .Iaddend.wherein . .said.!. .Iadd.the .Iaddend.flavoring agent .Iadd.is selected from the group consisting of starter distillate, a C 1  -C 8  carboxylic acid and mixtures thereof, is present in an amount from about 10 to about 1500 parts per million parts of said product and .Iaddend.additionally comprises sufficient acidulant to provide a product having a pH of about 5.4 to 
     
     
        about 6.5. 23. The food product of claim 21 wherein said flavoring agent additionally comprises sufficient acidulant to provide a product having a 
     
     
        pH of about 5.5 to about 5.8. 24. The food product of claim 10 wherein said solvated rennet casein has a lactose content of about 0.1 percent to 
     
     
        about 0.3 percent by weight, and a particle size of about 30 mesh. 25. A simulated, non-cultured food product having substantially the texture, body and eating quality of cheese from dry, particulate rennet casein comprising an admixture of an edible mass with a bland, edible lipid material selected from the group consisting of fat and oil, and sufficient quantities of flavoring agents and acidulants to impart desired flavor and pH value to said admixture, said lipid material being present in an amount of about 7 to about 55 weight percent of said admixture, said food product being formed by heating said admixture to a temperature of about 150° F. to about 300° F. with agitation, and maintaining said admixture at said temperature with agitation, said edible mass being made by admixing dry, particulate rennet casein as the principal source of protein, water and an edible solvation agent in an amount of about 2 to about 12 percent by weight of said rennet casein, said solvation agent being selected from the group consisting of disodium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodinm phosphate, the sodium aluminum phosphates, dipotassium phosphate, monosodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, monosodium citrate, disodium citrate, trisodium citrate and mixtures thereof, said admixture being heated with high shearing agitation to a temperature of about 190° F. to about 205° F. and being maintained at said temperature and with sufficient severity of shearing agitation for a time period of about 2 minutes to about 4 minutes to solvate rennet casein and form said edible mass having a plastic body, said rennet casein comprising at least about 25 weight percent of said edible mass, and said edible mass being substantially free of discernible 
     
     
        rennet casein particles. 26. A process of preparing a substantially homogeneous, aqueous, edible mass . .which comprises.!. .Iadd.consisting of:.Iaddend. admixing dry, particulate edible rennet casein, water, and an edible solvation agent selected from the group consisting of disodium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, the sodium aluminum phosphates, dipotassium phosphate, monosodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, monosodium citrate, disodium citrate, trisodium citrate and mixtures thereof so as to produce a substantially uniform admixture containing at least about 25 percent rennet casein . .as the principal protein source.!., about 2 percent to about 12 percent by weight of the rennet casein of said edible solvation agent and water;   heating the resulting admixture, with high shearing agitation, to a temperature of about 190° F. to about 205° F.; and   maintaining said admixture at said temperature with a sufficient severity of shearing agitation for a time period of about 2 minutes to about 4 minutes to solvate the rennet casein and to provide a plastic body to said edible mass, said edible mass being substantially free of discernible   
     
     
        rennet casein particles. 27. The process in accordance with claim 26 wherein said admixture contains about 25 percent to about 65 percent of 
     
     
        edible rennet casein. 28. A process of preparing a substantially homogeneous.Iadd., .Iaddend.aqueous.Iadd., .Iaddend.edible mass . .which comprises.!. .Iadd.consisting of:.Iaddend. admixing dry, particulate edible rennet casein . .as the principal protein source.!., water, and an edible solvation agent selected from the group consisting of disodium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, the sodium aluminum phosphates, dipotassium phosphate, monosodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, monosodium citrate, disodium citrate, trisodium citrate and mixtures thereof so as to produce a substantially uniform admixture containing about 30 to about 45 percent of said edible rennet casein, about 2 percent to about 12 percent by weight of the rennet casein of said edible solvation agent, and water;   heating the resulting admixture, with high shearing agitation, to a temperature of about 190° F. to about 205° F.; and   maintaining said admixture at said temperature for a time period of about 2 minutes to about 4 minutes to solvate the rennet casein and to provide a plastic body to the edible mass, said edible mass being substantially free   
     
     
        of discernible rennet casein particles. 29. A process of preparing a simulated, non-cultured food product having substantially the texture, body and eating quality of cheese from dry, particulate rennet casein comprising admixing dry, particulate rennet casein as the principal source of protein, water, and an edible solvation agent in an amount of about 2 to about 12 percent by weight of said rennet casein, said solvation agent being selected from the group consisting of disodium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, the sodium aluminum phosphates, dipotassium phosphate, monosodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, monosodium citrate, disodium citrate, trisodium citrate and mixtures thereof, heating the resulting admixture with high shearing agitation to a temperature of about 190° F. to about 205° F. and maintaining said admixture at said temperature with sufficient severity of shearing agitation for a time period of about 2 minutes to about 4 minutes to solvate said rennet casein to form an edible mass having a plastic body, said rennet casein comprising at least about 25 weight percent of said edible mass, and said edible mass being substantially free of discernible rennet casein particles;   admixing with said edible mass a bland, edible lipid material selected from the group consisting of fat and oil and sufficient quantities of flavoring agents and acidulants to impart desired flavor and pH value to form a new admixture, said lipid material being present in an amount of about 7 to about 55 weight percent of said new admixture; and   heating said new admixture to a temperature of about 150° F. to about 300° F. with agitation, and maintaining said new admixture at   
     
     
        said temperature with agitation to produce said food product. 30. The process of claim 29 wherein said lipid material is a hydrogenated vegetable oil and is present at about 20 to about 30 weight percent of the 
     
     
        . .total compositions.!. .Iadd.new admixture.Iaddend.. 31. . .The.!. .Iadd.A .Iaddend.process of preparing a simulated.Iadd., .Iaddend.non-cultured food product having substantially the texture, body and eating quality of cheese from dry, particulate rennet casein, said process comprising mixing in water . .at least.!. about 25 percent .Iadd.to about 60 percent .Iaddend.by weight of said dry, particulate rennet casein as the principal protein source with an edible solvation agent in an amount of about 2 percent to about 12 percent by weight, based on said rennet casein, said solvation agent being selected from the group consisting of disodium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, the sodium aluminum phosphates, dipotassium phosphate, monosodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, monosodium citrate, disodium citrate, trisodium citrate and mixtures thereof, with an edible lipid material selected from the group consisting of a fat and an oil, and with sufficient quantities of flavoring agents and acidulants to impart to said product the desired flavor and pH, agitating under high shear and heating the produced mixture to a temperature of about 190° F. to about 205° F., and maintaining the mixture with sufficient severity of shearing agitation at such temperature for a time period of about . .2.!. .Iadd.3 .Iaddend.minutes . .to about 4 minutes.!. to solvate the rennet casein that is present to provide a plastic body to said food product, said food product being substantially free of unsolvated rennet casein particles. .Iadd.32. A substantially homogeneous, aqueous, edible mass which comprises solvated edible rennet casein as the principal protein source prepared by solvation of dry particulate rennet casein in water in the presence of an edible solvation agent at a temperature of about 190° F. to about 205° F. and under high shearing agitation at the temperature of solvation for a time period of about 2 minutes to about 4 minutes to provide a plastic body to said edible mass, said particulate rennet casein constituting at least 25 percent by weight of said edible mass, water, and said edible solvation agent being present in an amount of about 3 to about 6 percent by weight of the particulate rennet casein, said edible solvation agent being selected from the group consisting of disodium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, the sodium aluminum phosphates, dipotassium phosphate, monosodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, monosodium citrate, disodium citrate, trisodium citrate and mixtures thereof, said edible mass being substantially free of discernible rennet casein particles..Iaddend..Iadd.33. The edible mass in accordance with claim 32 wherein the rennet casein is present in an amount of about 25 percent to about 65 percent by weight..Iaddend..Iadd.34. A substantially homogeneous, aqueous, edible mass which comprises solvated edible rennet casein as the principal protein source prepared by solvation of dry particulate rennet casein in water in the presence of an edible solvation agent at a temperature of about 190° F. to about 205° F. and under high shearing agitation at the temperature of solvation for a time period of about 2 minutes to about 4 minutes to provide a plastic body to said edible mass, said particulate rennet casein constituting about 30 percent to about 45 percent by weight of said edible mass, water, and said edible solvation agent being present in an amount of about 3 to about 6 percent by weight of the particulate rennet casein, said edible solvation agent being selected from the group consisting of disodium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, the sodium aluminum phosphates, dipotassium phosphate, monosodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, monosodium citrate, disodium citrate, trisodium citrate and mixtures thereof, said edible mass being substantially free of discernible rennet casein particles..Iaddend..Iadd.35. A non-cultured simulated cheese product having generally the texture, body and eating quality of cheese which is a substantially homogeneous mass comprising solvated edible rennet casein as the principal protein source, said solvated edible rennet casein having been prepared by solvation of dry particulate rennet casein in water in the presence of an edible solvation agent at a temperature of about 190° F. to about 205° F. and under high shearing agitation at the temperature of solvation for a period of time of about 2 minutes to about 4 minutes to provide plastic body to said food product, said particulate rennet casein constituting about 30 percent to about 45 percent by weight of said simulated cheese, said edible solvation agent being selected from the group consisting of disodium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, the sodium aluminum phosphates, dipotassium phosphate, monosodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, monosodium citrate, disodium citrate, trisodium citrate and mixtures thereof, and being present in an amount of about 3 to about 6 percent by weight of said particulate rennet casein, water, a bland, edible lipid material selected from the group consisting of oil and fat, and sufficient quantities of suitable flavoring agents to impart the desired flavor, said food product being substantially free of unsolvated rennet casein particles..Iaddend..Iadd.36. A simulated non-cultured food product having substantially the texture, body and eating quality of cheese that is prepared from dry, particulate rennet casein, said food product being prepared by mixing at least about 25 percent by weight of said dry, particulate rennet casein as the principal protein source with water, an edible solvation agent in an amount of about 3 percent to about 6 percent by weight, based on said rennet casein, said solvation agent being selected from the group consisting of disodium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, the sodium aluminum phosphates, dipotassium phosphate, monosodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, monosodium citrate, disodium citrate, trisodium citrate and mixtures thereof, with an edible lipid material selected from the group consisting of a fat and an oil, and with sufficient quantities of flavoring agents and acidulants to impart to said product the desired flavor and pH, the mixture so formed being agitated under high shear and heating at a temperature of about 190° F. to about 205° F., and being maintained with sufficient severity of shearing agitation at said temperature for a time period of about 2 minutes to about 4 minutes to solvate the rennet casein that is present to provide a plastic body to said food product, said food product being substantially free of unsolvated rennet casein particles..Iaddend..Iadd.37. A simulated, non-cultured food product having substantially the texture, body and eating quality of cheese from dry, particulate rennet casein comprising an admixture of an edible mass with a bland, edible lipid material selected from the group consisting of fat and oil, and sufficient quantities of flavoring agents and acidulants to impart desired flavor and pH value to said admixture, said lipid material being present in an amount of about 7 to about 55 weight percent of said admixture, said food product being formed by heating said admixture to a temperature of about 150° F. to about 300° F. with agitation, and maintaining said admixture at said temperature with agitation, said edible mass being made by admixing dry, particulate rennet casein as the principal source of protein, water and an edible solvation agent in an amount of about 3 to about 6 percent by weight of said rennet casein, said solvation agent being selected from the group consisting of disodium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, the sodium aluminum phosphates, dipotassium phosphate, monosodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, monosodium citrate, disodium citrate, trisodium citrate and mixtures thereof, said admixture being heated with high shearing agitation to a temperature of about 190° F. to about 205° F. and being maintained at said temperature and with sufficient severity of shearing agitation for a time period of about 2 minutes to about 4 minutes to solvate said rennet casein and form said edible mass having a plastic body, said rennet casein comprising at least about 25 weight percent of said edible mass, and said edible mass being substantially free of discernible rennet casein particles..Iaddend..Iadd.38. A process of preparing a substantially homogeneous, aqueous, edible mass which comprises: admixing dry, particulate edible rennet casein, water, and an edible solvation agent selected from the group consisting of disodium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, the sodium aluminum phosphates, dipotassium phosphate, monosodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, monosodium citrate, disodium citrate, trisodium citrate and mixtures thereof so as to produce a substantially uniform admixture containing at least about 25 percent rennet casein as the principal protein source, about 3 percent to about 6 percent by weight of the rennet casein of said edible solvation agent and water;   heating the resulting admixture, with high shearing agitation, to a temperature of about 190° F. to about 205° F.; and   maintaining said admixture at said temperature with sufficient severity of shearing agitation for a time period of about 2 minutes to about 4 minutes to solvate the rennet casein and to provide a plastic body to said edible mass, said edible mass being substantially free of discernible rennet casein particles..Iaddend..Iadd.39. The process in accordance with claim 38 wherein said admixture contains about 25 percent to about 65 percent of edible rennet casein..Iaddend..Iadd.40. A process of preparing a substantially homogeneous, aqueous, edible mass which comprises:   admixing dry, particulate edible rennet casein as the principal protein source, water, and an edible solvation agent selected from the group consisting of disodium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, the sodium aluminum phosphates, dipotassium phosphate, monosodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, monosodium citrate, disodium citrate, trisodium citrate and mixtures thereof so as to produce a substantially uniform admixture containing at least about 30 to about 45 percent of said edible rennet casein, about 3 percent to about 6 percent by weight of the rennet casein of said edible solvation agent and water;   heating the resulting admixture, with high shearing agitation, to a temperature of about 190° F. to about 205° F.; and   maintaining said admixture at said temperature for a time period of about 2 minutes to about 4 minutes to solvate the rennet casein and to provide a plastic body to the edible mass, said edible mass being substantially free   
     
     
        of discernible rennet casein particles..Iaddend..Iadd.41.  A process of preparing a simulated, non-cultured food product having substantially the texture, body and eating quality of cheese from dry, particulate rennet casein comprising: admixing dry, particulate rennet casein as the principal source of protein, water and an edible solvation agent in an amount of about 3 to about 6 percent by weight of said rennet casein, said solvation agent being selected from the group consisting of disodium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, the sodium aluminum phosphates, dipotassium phosphate, monosodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, monosodium citrate, disodium citrate, trisodium citrate and mixtures thereof, heating the resulting admixture with high shearing agitation to a temperature of about 190° F. to about 205° F. and maintaining said admixture at said temperature with sufficient severity of shearing agitation for a time period of about 2 minutes to about 4 minutes to solvate said rennet casein to form an edible mass having a plastic body, said rennet casein comprising at least about 25 weight percent of said edible mass, and said edible mass being substantially free of discernible rennet casein particles;   admixing with said edible mass a bland, edible lipid material selected from the group consisting of fat and oil and sufficient quantities of flavoring agents and acidulants to impart desired flavor and pH value to form a new admixture, said lipid material being present in an amount of about 7 to about 55 weight percent of said new admixture; and   heating said new admixture to a temperature of about 150° F. to about 300° F. with agitation, and maintaining said new admixture at said temperature with agitation to produce said food product..Iaddend..Iadd.42. The process of claim 41 wherein said lipid material is a hydrogenated vegetable oil and is present at about 20 to about 30 weight percent of the new admixture..Iaddend..Iadd.43. A process of preparing a simulated, non-cultured food product having substantially the texture, body and eating quality of cheese from dry, particulate rennet casein, said process comprising mixing in water at least about 25 percent by weight of said dry, particulate rennet casein as the principal protein source with an edible solvation agent in an amount of about 3 percent to about 6 percent by weight, based on said rennet casein, said solvation agent being selected from the group consisting of disodium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium phosphate, the sodium aluminum phosphates, dipotassium phosphate, monosodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, monosodium citrate, disodium citrate, trisodium citrate and mixtures thereof, with an edible lipid material selected from the group consisting of a fat and an oil, and with sufficient quantities of flavoring agents and acidulants to impart to said product the desired flavor and pH, agitating under high shear and heating the produced mixture to a temperature of about 190° F. to about 205° F., and maintaining said mixture with sufficient severity of shearing agitation at such temperature for a time period of about 2 minutes to about 4 minutes to solvate the rennet casein that is present to provide a plastic body to said food product, said food product being substantially free of unsolvated rennet casein particles..Iaddend..Iadd.44. The edible mass of claim 1 wherein the water comprises about 46 percent to about 67.6 percent of the edible mass..Iaddend..Iadd.45. The product made by the process of claim 29..Iaddend.