Grated hard Parmesan cheese and method for making same
US4960605A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Aug 3, 1989 |
| Grant date | Oct 2, 1990 |
| Priority date | — |
| Expiry date | Aug 3, 2009 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/086
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
In accordance with the present invention, Parmesan cheese is grated to provide a particulate Parmesan cheese. The grated Parmesan cheese is dried to a moisture level of from about 19% to about 24% by weight. Either before or after the drying step, disodium phosphate is blended with the grated Parmesan cheese. After a period of time, the disodium phosphate is dissolved into the grated Parmesan cheese. After dissolution of the disodium phosphate, the Parmesan cheese particles remain discrete and the Parmesan cheese particles resist agglomeration and oil-off even at moisture levels of from about 19% to about 24% and at temperatures higher than ambient.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.