referring now to fig1 and 4 , a reduced and low - fat cheese manufacturing apparatus 10 includes a motor - driven grinder 12 of conventional design having a hopper 14 sized to receive blocks of a rice - based cheese substitute 16 whose preparation will be described in detail below . an auger 18 ( shown in fig4 ) is positioned within the grinder 12 and driven by motor 20 to force the semi - solid rice - based cheese substitute 16 past a cutter head 21 so as to be macerated and extruded as indicated by arrow 22 for receipt by a second hopper 24 . the second hopper 24 opens into one end of a tubular heating chamber 26 which includes a second auger 28 driven by motor 30 to move the macerated rice - based cheese substitute 16 along the length of the tubular heating chamber 26 from the hopper 24 to an exit port 31 at the opposite end of the tubular heating chamber 26 . the tubular heating chamber 26 is jacketed by a concentric water jacket 32 through which heated water 34 is passed . the heated water 34 is given a temperature so as to heat the macerated rice - based cheese substitute 16 to approximately 120 degrees fahrenheit as it passes along tubular heating chamber 26 . when the rice - based cheese substitute 16 reaches exit port 31 , it is sufficiently liquefied so that it may be received by a metering pump 36 of conventional design which provides a precise volume flow of the rice - based cheese substitute 16 into connecting pipe 38 leading to a second tubular heating chamber 40 . second tubular heating chamber 40 is similar in construction to tubular heating chamber 26 having a generally cylindrical lumen holding a third auger 42 driven by a motor 44 to move the liquefied cheese rice substitute from connecting pipe 38 to an exit port 46 . again , second tubular heating chamber 40 has a hot water jacket 48 regulated to adjust the rice - based cheese substitute 16 to a temperature from 185 - 190 degrees fahrenheit . the heated and liquefied rice - based cheese substitute 16 exit port 46 to valve 50 which may recirculate the rice - based cheese substitute 16 through recirculation pipe 52 back to hopper 24 so as to constantly keep the rice - based cheese substitute 16 flowing and heated , even if cheese is not actively being processed . when pasta filata cheese is being processed , the rice - based cheese substitute 16 passes through tube 56 to a spray nozzle 58 . the nozzle 58 is a length of pipe having a plurality of holes drilled in its lower surface to provide an orifice through which a rice - based cheese substitute 16 may exit . referring now to fig1 , and 4 , the reduced and low - fat cheese manufacturing apparatus 10 may be positioned to receive standard pasta filata cheese 60 directly from a stretching machine , but prior to its molding , chilling , or brining . ideally , the pasta filata cheese 60 is delivered from the stretcher ( not shown ) at a temperature of approximately 140 degrees fahrenheit and has a fully formed fiber structure . the pasta filata cheese 60 drops into hopper 62 at the base of an upwardly sloping kneading chamber 64 . referring in particular to fig4 the kneading chamber 64 is jacketed with a concentric water jacket 74 adjusted to a temperature of approximately 140 degrees fahrenheit , but beneath the melting point of the cheese mixture 72 . the spray nozzle 58 is positioned above the hopper so that liquefied and heated rice - based cheese substitute 16 may be sprayed upon the surface of the pasta filata cheese 60 as it enters the hopper 62 . the flow rate of the pasta filata cheese 60 and the rice - based cheese substitute 16 from nozzle 58 may be adjusted so that the combined pasta filata cheese 60 and rice - based cheese substitute 16 ( cheese mixture 72 ) is as high as 10 - 25 % rice - based cheese substitute 16 by weight . referring now to fig2 and 3 , positioned within the kneading chamber 64 are twin augers 66 having helical vanes 68 passing in helixes of opposite &# 34 ; hand &# 34 ; around shafts 70 so that the vanes 68 may intermesh while the shafts 70 turn in opposite directions . a motor 76 turns the augers 66 through a conventional gear drive as will be understood to those of ordinary skill in the art . the augers 66 so turning provide a generally upward motion to the mixture of the pasta filata cheese 60 and the rice - based cheese substitute 16 through the kneading chamber 64 . the clearance between the vanes 68 and the walls of the kneading chamber 64 and the pitch and speed of the augers 66 is adjusted so that the cheese mixture 72 is stretched and folded between the augers and the inside of the kneading chamber 64 without cutting , so that the fibers of the cheese are preserved , yet coated uniformly with the rice - based cheese substitute 16 . generally , the augers 66 provide a similar action to hand kneading in which the palm of the hand is pressed against a lump of dough of cheese to roll it along a hard surface , stretching and compressing the cheese back upon itself . at the upper end of the kneading chamber 64 is an exit opening through which the cheese mixture 72 exits as a reduced and low - fat pasta filata cheese . it may then be received by a molder chiller or brining tank of conventional design . the reduced and low - fat cheese manufacturing apparatus 10 is generally instrumented and controlled through a control panel 80 providing control for the speed of the metering pump 36 of the motors 30 , 44 , and 76 and of valves necessary to hold the temperatures of the water jackets 74 , 48 , and 32 within the range as described . the heated water 34 may be provided by a steam heat exchanger 82 shown in fig4 which provides heated water 34 directly to hot water jacket 48 which may then be cooled and transmitted to jackets 74 and 32 by metering valve 84 . the rice - based cheese substitute 16 is formed principally of rice and water mixed and heated until it reaches a gel - like consistency . preferably , the rice may be crushed in a grinder to a consistency of approximately two millimeter particle size . a ribbon blender may then be used to mix the rice with approximately twenty five percent water by weight while it is heated to 160 degrees fahrenheit for at least thirty seconds . the rice is then allowed to cool for approximately one hour with blending while other ingredients are added until it has reached approximately 70 degrees fahrenheit . it is then molded into forty - pound blocks and refrigerated . the blocks are fed into the hopper 14 of the reduced and low - fat cheese manufacturing apparatus 10 as they are needed . although the exact composition of the rice mixture may vary , in a preferred embodiment the rice mixture is compounded of the following ingredients : ______________________________________ingredient percent by weight______________________________________water 39 % rice 37 . 2 % corn syrup 7 . 1 % whey powder 4 . 8 % b950 food starch 4 . 8 % maltrin m040 4 . 8 % salt 1 . 0 % cheddar flavor 0 . 5 % guar gum 0 . 8 % ______________________________________ the above description has been that of a preferred embodiment of the present invention . it will occur to those that practice the art that many modifications may be made without departing from the spirit and scope of the invention . for example , the composition of the rice - based cheese substitute 16 with respect to its minor ingredients may be varied , particularly with respect to emulsifiers and flavoring agents . in order to appraise the public of the various embodiments that may fall within the scope of the invention , the following claims are made .
a process for producing reduced and low - fat , high - quality pasta filata cheese incorporates a rice - based cheese substitute into freshly manufactured pasta filata cheese through a kneading , spraying process that preserves the integrity of the cheese &# 39 ; s fiber structure .