A method for eliminating the uncooked curd defect in process cheese products
associated
with fortification of milk during the natural cheese make process. This fortification
results in a significant increase in the amount of calcium bound in the casein
micelle. The fortified milk is subjected to an acid or acid producing material
that quickly lowers the pH either before or after pasteurization to a pH of approximately
6.6 to 5.70. The acidification is performed under turbulent conditions to maintain
milk protein native integrity. The acidification step results in a significant
migration of calcium out of the casein micelle and into a soluble form that is
carried away with the whey stream. The acidified fortified milk is then subjected
to the conventional cheese making process. The resulting natural cheese can then
be further processed into a process cheese product without the risk of uncooked
curd particles in the finished product.
