Shelf-stable, bakeable savory cheese product and process for preparing it

Abstract From the Canadian patent

A savory, smooth-textured, bakeable and shef-stable product is prepared as a three-phase formulation, including an aqueous liquid phase a dispersed fat , phase and a solids phase preferably containing cheese in significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solids phases. The dispersed fat must have sufficiently small droplet size raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper flavor release for the flavor and a texture consistent with the savory …