Process for producing flavored cheese without curing
US6562383B1 · kind B1 · utility
Assignee
Inventors
Key dates
| Filing date | Apr 26, 2002 |
| Grant date | May 13, 2003 |
| Priority date | — |
| Expiry date | Apr 26, 2022 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/25
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for producing a flavored cheese that does not require curing or aging is provided. Using three specific flavor components (i.e., a “sulfury-cheddar” flavored component, a “creamy-buttery” flavored component, and a “cheesy” flavored component), a wide variety of flavored cheeses having desired flavor profiles and of various types can be prepared using a simple process that does not require a curing or aging step. Depending on the type of cheese desired, a mixture of at least one, and preferably at least two, of the flavor components is prepared. A non-coagulating amount of a cheese coagulate is added and sufficient water is removed, preferably by evaporation, to obtain the desired solids level, thereby forming the desired flavored cheese.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.