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Cheese spreads and process for preparation of the same

, : Cheese spreads and process for preparation of the same. European Patent Application: (EP 0 033 635 A2)

Fully ripe natural, soft to medium hard cheese, e.g. Roquefort, Camembert or Brie, is mixed with a fat, preferably butter, stabilizing agents such as locust bean gum, tragacanth and gelatin, water, and salt (optional), and emulsified by heating to about 125-130 deg C over 1-5 min, followed by holding for further 2-10 min, with stirring during the heating stage. The product is then cooled to about 75-85 deg C, homogenized and packaged.

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