Preparation of a powdered cheese product
US4156018A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Feb 9, 1978 |
| Grant date | May 22, 1979 |
| Priority date | — |
| Expiry date | Feb 9, 1998 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/086
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for the production of a cheese in powder form which, after reconstitution, has the properties of mozzarella or of a cheese for souffles, which comprises inoculating a colloidal solution having at least partly the composition of a skimmed milk with a lactic ferment, allowing the solution to ferment under aerobic conditions until its pH falls to a value of from about 4.8 to 5.2, heating the fermented solution to obtain curds and serum, separating the curds from the serum, adding to the curds approximately 5 to 50% by weight, based on dry matter, of fats while adjusting the pH of the mixture if necessary to a value of from about 5.1 to 5.7, and drying the mixture obtained.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.