Fresh, renneted cast cheese and a method of manufacturing
US5766656A · kind A · utility
1Cited by
4References
9Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jan 11, 1996 |
| Grant date | Jun 16, 1998 |
| Priority date | — |
| Expiry date | Jan 11, 2016 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/0765
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A fresh renneted cheese having a pH value of 6.7 or below and in particular between 6.0 and 5.0 having a hydrocolloid structure which has not developed before the casein network of the cheese has developed. A method of preparing this cheese comprises adding a hydrocoloid before renneting but controlling the conditions such that the hydrocolloid network does not develop before the casein network.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.