Process for manufacturing a cheese product and cheese product with reduced fat content
US11076611B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Jan 18, 2018 |
| Grant date | Aug 3, 2021 |
| Priority date | — |
| Expiry date | Mar 15, 2038 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C2250/25
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Disclosed is to a process for manufacturing a cheese product whose fat content is less than or equal to 5% by weight relative to the total weight of the cheese product, having a moisture of the fat-reduced cheese product of 60 to 75% by weight of the total weight of the cheese product. Also disclosed is a cheese product having a moisture of the fat-reduced cheese product of 60 to 75% of the total weight of the cheese product and including at least one protein material in an amount sufficient for the protein content to represent 10 to 35%, the material protein including at least one protein material of dairy origin, at most 5% of fat and supplemental water up to 100%.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.