System and method for making enhanced cheese
US6120809A · kind A · utility
40Cited by
30References
147Claims
0Family size
Inventor
Key dates
| Filing date | Oct 28, 1998 |
| Grant date | Sep 19, 2000 |
| Priority date | — |
| Expiry date | Oct 28, 2018 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/0917
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd, and a mixing means which mixes the cheese curd and the enhancing agent. By applying negative pressure to a mixture of cheese curd and enhancing agent, the enhancing agent can be drawn into the cheese curds. The enhancing agent may include whey protein to increase product. Likewise, probotics, fat substitute, enzymes and flavorings may be added to the cheese curds to produce cheese products with reduced spoilage, decreased fat, accelerated ripening or new flavors.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.