Method for rapidly producing cheese
US4119732A · kind A · utility
12Cited by
3References
7Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Jun 21, 1976 |
| Grant date | Oct 10, 1978 |
| Priority date | — |
| Expiry date | Jun 21, 1996 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/043
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
American cheese is made according to regular processing sequences with the addition of specific pairs of strains of Lactobacillus plantarum and Streptococcus durans bacteria and a combination of kid, calf, and lamb pre-gastric lipases and cured at 60.degree.-68.degree. F. whereby uniform and fully aged flavor is developed within about 10 weeks and less.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.