Process for the preparation of ripened process cheese
US4661357A · kind A · utility
2Cited by
2References
9Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 2, 1984 |
| Grant date | Apr 28, 1987 |
| Priority date | — |
| Expiry date | Aug 2, 2004 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/084
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A ripened process cheese having the appearance and the organoleptic properties of a soft or hard or semi-hard cheese with a moldy rind, is prepared by forming a cheese block from a cheese melt, acidifying the surface of the cheese block to a pH of 4 to 5 to flocculate surface proteins and form a pre-rind, seeding the acidified surface of the cheese block with ripening molds, and ripening the thus seeded cheese block. Acidification of the surface prevents undue lipolytic and proteolytic breakdown of the cheese by action of enzymes of the molds.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.