1. Field of the Invention
The present invention relates to a cheese product containing a non-fat dry milk substitute product, and more particularly relates to a non-fat dry milk substitute product comprising lactalbumin, a modified whey solids product and sodium hexametaphosphate.
At the present time, there is considerable interest in the more efficient utilization of animal protein, including the recovery of animal protein from products formally considered to be waste materials of little potential use. Specifically, in the manufacture of cheese from milk, approximately half of the milk solids are coagulated as cheese, the remaining solids being contained in the residue or whey. Several processes have been developed for the recovery of valuable protein from whey and the separation of undesirable whey constituents from protein. Processes for treating whey are disclosed in U.S. Pat. No. 2,606,181, U.S. Pat. No. 3,002,823, U.S. Pat. No. 3,060,219, U.S. Pat. No. 3,547,900 and its Reissue U.S. Pat. No. Re. 27,806, U.S. Pat. No. 3,560,219 and U.S. Pat. No. 4,036,999. The entire disclosures of all of these patents are incorporated herein by reference.
2. Description of the Prior Art
Accompanying these developments in the processing of whey is the development and formulation of numerous products which contain whey and whey products. Specifically, whey and whey products are being used as non-fat dry milk substitute products for the non-fat dry milk normally used in cheese products.
For example, the use of a modified whey solids product in cheese products, in particular pasteurized process cheese food and pasteurized process cheese spread, as a non-fat dry milk substitute product is fully described in the assignee's copending U.S. patent application Ser. No. 680,613 filed on Apr. 26, 1976 and Ser. No. 818,645 filed on July 25, 1977, and concurrently filed Ser. No. 840,683, filed on Nov. 11, 1977 (Stauffer Case C-5072), the entire disclosures of which are herein incorporated by reference.
There is, however, still a need for a low cost non-fat milk substitute product for use in cheese products. Such a product would considerably lighten the economic burden to both the consumer and the manufacturer. While the United States consumption of American pasteurized process cheese (which does not contain non-fat dry milk) increased only 9% between 1969 and 1970, the consumption of pasteurized process cheese foods and pasteurized process cheese spread (which do contain non-fat dry milk) increased over 60% in 1970. Additionally, in the last few years, the price of non-fat dry milk more than tripled to about 65.cent. per pound in 1976.
Whey and whey products, due to their low-cost and availability are a logical source for such non-fat dry milk substitute products. Difficulties arise, however, in formulating, from the numerous whey products which can be produced, a non-fat dry milk substitute product which is not only low in cost, but also does not adversely effect the properties of the cheese product.
It is thus an object of this invention to provide a non-fat dry milk substitute product for use in cheese products which is low in cost and does not adversely effect the properties of the cheese product.