Wheyless process for production of natural mozzarella cheese
US6372268B1 · kind B1 · utility
Assignee
Inventors
Key dates
| Filing date | May 23, 2001 |
| Grant date | Apr 16, 2002 |
| Priority date | — |
| Expiry date | May 23, 2021 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/0684
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention provides a wheyless process for preparing natural mozzarella cheese using dry dairy ingredients. This process enables the manufacture of cheese from non-perishable or shelf-stable ingredients such as dried milk protein concentrate and anhydrous milkfat. This enables greater flexibility in the location of cheese manufacturing facilities as handling and/or transporting large quantities of fresh milk is not required. Also, in utilizing such a process, the need for refrigerated storage of the fresh milk would be minimal. The dry dairy ingredients used in the present invention comprise milk protein concentrates and blends of milk protein concentrates with up to about 50 percent of a second dry dairy ingredient selected from the group consisting of whey protein concentrate, whey protein isolate, calcium caseinate, sodium caseinate, rennet casein, acid casein, nonfat dry milk, and mixtures thereof.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.