Low-fat cheese base and production thereof
US4749584A · kind A · utility
25Cited by
4References
21Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 5, 1986 |
| Grant date | Jun 7, 1988 |
| Priority date | — |
| Expiry date | Aug 5, 2006 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C2250/25
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for preparing a smooth, low-fat cheese base suitable for as a partial or total replacement for conventional cheese use in cheese products, cheese spreads and cheese blends having a fat content of less than 3% by weight is herein disclosed. The product is prepared by admixing a cultured milk product having a fat content of less than 0.5%, with a stabilizer, and a buffer. The resulting product is then blended to achieve the desired texture and consistency and then set.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.