Cheese culture medium and method for preparing no fat and low fat cheese products
US5895671A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Jun 18, 1996 |
| Grant date | Apr 20, 1999 |
| Priority date | — |
| Expiry date | Jun 18, 2016 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C2250/25
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Disclosed is a method for preparing a no fat or low fat cheese product from a culture medium prepared by combining from about 50 to about 94 wt. % whole milk, from about 0 to about 45 wt. % water, and from about 0.2 to about 1 wt. % of at least one food grade, polyanionic gum. The culture medium is inoculated with at least one lactic acid- or heteroacid producing bacterium to form a cultured mixture. The cultured mixture is then combined in a vat with skim or low fat milk to form a cultured milk. The cultured milk is ripened, sufficient rennet added to form a coagulum, the coagulum cut to form curd in a whey solution, and the curd cooked while in the whey solution. The cooked curd is transferred to a means for draining the whey solution where the whey is separated from the curd and the curd salted. After salting, the curd is further processed to produce a no fat or low fat cheese.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.