Spreadable cheese having characteristics of crescenza cheese
US4362749A · kind A · utility
10Cited by
0References
7Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Apr 3, 1981 |
| Grant date | Dec 7, 1982 |
| Priority date | — |
| Expiry date | Apr 3, 2001 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/0684
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A spreadable cheese having characteristics of crescenza cheese is prepared by coagulating milk with lactic acid at a pH of 5 to 5.3 to produce curd, draining the curd to a dry matter content of from 30 to 50%, adding salt to the drained curd in an amount of 0.5 to 1% of the total weight of the drained curd and allowing the salted curd to ripen until it is complete. By this process, it is possible to produce on an industrial scale a cheese having characteristics of the traditional crescenza cheese.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.