Cottage cheese having porous curd
US6458393B1 · kind B1 · utility
Assignee
Inventors
Key dates
| Filing date | Jan 7, 2000 |
| Grant date | Oct 1, 2002 |
| Priority date | — |
| Expiry date | Jan 7, 2020 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/076
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention is directed to cottage cheese having a more porous curd. The resulting curd is less dense than conventional cottage cheese curd. The more porous cottage cheese curd allows the cottage cheese dressing to permeate the curd. The porous cottage cheese curds formed according to the present invention allow greater absorption of the dressing, and thus significantly reduce the problem involving the curds “swimming” in the dressing often found in conventional cottage cheese products. Methods for manufacturing such cottage cheese also are provided. More specifically, the porous cottage cheese curd is prepared by the generation or introduction of gas during the initial formation of the curd.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.