A method for preparing processed cheese containing significant levels of soy
protein
which possesses all of the melt, firmness, and flavor characteristics of regular
processed cheese is provided. The method utilizes one or more emulsions containing
dairy ingredients and a soy protein ingredient. The emulsion(s) are blended with
natural cheese, and heated in the presence of emulsifying salts to form a homogeneous,
pumpable fluid cheese material that may be formed into sheets, slices or other
desired forms. Preferred sources of soy protein include soy protein concentrates
and soy protein isolates. Process cheese products containing between about 9 to
about 12 percent soy protein may be obtained.
