Low-cost, shelf-stable cheese sauce
a cheese sauce, shelf-stable technology, applied in the field of cheese sauce, can solve the problems of high capital and maintenance costs, low quality cheese sauce, and high cost of manufacturing cheese sauce, and achieve the effects of low cost, shelf-stable, and safe processing
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[0015]The cheese sauce of the current invention provides a lower-cost cheese sauce than standard cheese sauces of cheese solid levels of 20 percent weight or greater. The cheese sauce of the current invention incorporates lower cheese solid levels which aid in reducing the cost, while utilizing standard production techniques such as pasteurization and hot-fill processing without diminishing the quality of the cheese sauce. To accomplish this, other less costly components are added to overcome the sensory, economic, and pathogenic issues associated with lowering cheese solids. Such issues can include, for example, flavor, rheological or functional properties such as texture or mouth-feel and flow properties, visual properties, shelf-stability, and any of a number of properties desired in a cheese sauce, as discussed above. The cheese sauce of the present invention must also be commercially viable in that it must pass challenge studies, such as pathogenic studies, as required by the F...
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