Preparation of melt-resistant process cheese
US3962483A · kind A · utility
6Cited by
3References
6Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Mar 27, 1974 |
| Grant date | Jun 8, 1976 |
| Priority date | — |
| Expiry date | Mar 27, 1994 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/082
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for making a process cheese resistant to melting is disclosed. This is accomplished by adding to the process cheese between 1 and 20% by weight of a protein which coagulates at temperatures in excess of about 70.degree.C. The protein is added to the process cheese after production of the latter has been completed and when the process cheese has a temperature lower than 70.degree.C. Upon subsequent heating of the process cheese to temperatures in excess of about 70.degree.C, the protein coagulates thereby stiffening the process cheese and preventing melting of the same.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.