Reduced fat renneted cheese product and a process of manufacturing it
US5585133A · kind A · utility
0Cited by
4References
5Claims
0Family size
Inventors
Key dates
| Filing date | Jun 27, 1994 |
| Grant date | Dec 17, 1996 |
| Priority date | — |
| Expiry date | Jun 27, 2014 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/053
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Cheese product essentially free of additives which are to be declared other than usual cheese product ingredients. The cheese product consists mainly of a renneted casein matrix having enclosed therein discrete agglomerates of acid casein in an amount of 5-35% wt. calculated on the total amount of protein contained in the cheese. A process of manufacturing this cheese product comprises adding 5-35% wt. of acid casein calculated on the total amount of protein solids to an emulsion and making the cheese product by renneting at temperatures above 20.degree. C. while keeping it free from said additives.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.