Process for manufacturing reduced-fat Cheddar cheese
US5554398A · kind A · utility
7Cited by
6References
22Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 10, 1995 |
| Grant date | Sep 10, 1996 |
| Priority date | — |
| Expiry date | Jul 10, 2015 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2400/215
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention is drawn to a process for manufacturing reduced-fat cheeses. In particular, the present invention is a process for the manufacture of reduced-fat Cheddar cheese. The process is characterized in that the initial coagulum is cut at a firmer state than in conventional Cheddar cheeses, the whey is drained from the curds at a relatively high pH, and the pH is maintained at a high level at the time the curd is milled and salted. The curds are neither washed nor rinsed with water during the process.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.