Method for making a process cheese analog
US4459313A · kind A · utility
30Cited by
11References
11Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Nov 20, 1981 |
| Grant date | Jul 10, 1984 |
| Priority date | — |
| Expiry date | Nov 20, 2001 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C20/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A natural cheese analog is produced by coagulating a cheese-like curd from a mixture of conditioned liquid cheese whey and a dry casein material to form a substantially fat-free cheese analog. The fat-free cheese analog is comminuted; further processed by adding a selected fat, preferably in the form of vegetable oils, and adding emulsifiers and other ingredients; and then heated to a temperature in the range of 155.degree.-205.degree. F. until it forms a fluent mass which is subsequently cast into any desired shape. The resultant product is a process cheese analog having any desired flavor, texture and fat content.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.