HIGH PROTEIN ANALOG CHEESE USING PEA STARCH AND METHODS FOR MAKING SUCH ANALOG CHEESE

摘要

This specification discloses high protein analog cheese having protein content greater than about 10% by weight. Such analog cheeses comprise pea starch and one more pulse protein isolate or pulse protein concentrate and have a firmness of greater than about 5000g. Also, disclosed are methods of making analog cheese that avoid separation during processing. Such methods include applying reduced shear as the process progresses and heating a final mixture for a short time and at low speed.