Method of preparing a dairy spread
US6217917A · kind A · utility
4Cited by
3References
11Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Oct 13, 1998 |
| Grant date | Apr 17, 2001 |
| Priority date | — |
| Expiry date | Oct 13, 2018 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2400/147
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Dairy spreads, especially fresh cheese, are sensitive for heat treatments. The heat treated products are often grainy, mealy and chalky. The invention relates to a method of producing a dairy spread wherein a cheese milk or cream or a combination thereof is acid coagulated in the presence of a suitable culture, wherein the culture comprises an exopolysaccharide producing lactic acid bacterium capable of reducing the graininess of the heat treated dairy spread.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.