Natural cheese analog
US4343817A · kind A · utility
Assignees
Inventors
Key dates
| Filing date | Feb 24, 1978 |
| Grant date | Aug 10, 1982 |
| Priority date | — |
| Expiry date | Feb 24, 1998 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/0684
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A natural cheese analog which closely resembles natural cheese is prepared by adding a dry casein product and calcium hydroxide to whey to form a mixture containing dissolved casein and having a pH between 6.8 and 7.3, acidifying the mixture, adding a coagulating enzyme to the acidified mixture, holding the mixture under conditions to form a continuous coagulum, cutting the continuous coagulum to form curd particles, heating the curd particles to expel whey, separating whey from the curd particles and processing the curd particles by conventional cheese making methods to obtain a natural cheese analog. Fat may be added to the mixture of casein product and whey to produce a fat-containing cheese analog.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.