Use of Stabilized Whey Protein Powders for the Production of Melted Cheese and Cheese Products and Methods for Preparing Them

摘要

The invention concerns the use, in the production of process cheese and cheese preparations, of stabilized milk protein, or casein, in the form of a dry powder containing 0.5 to 20 % of phosphate and/or citrate and with a protein content of over 30 % relative to the dry product. The invention also concerns methods of manufacturing such process cheese and cheese preparations.