Patent · US Expired

Processed mozzarella cheese and method for its production

US6933000B2 · kind B2 · utility

0Cited by

12References

17Claims

0Family size

Assignee

KRAFT FOODS R & D, INC. · US

Inventors

Klaus Kempter · Freising, DE
Alan Wolfschoon-Pombo · Freising, DE

Key dates

Filing date	Apr 26, 2002
Grant date	Aug 23, 2005
Priority date	—
Expiry date	Mar 23, 2023

Classification

Technology area (CPC A)Human Necessities
CPC primaryA23C19/082
WIPO fieldFood chemistry
WIPO sectorChemistry

Abstract

The present invention relates to method of making processed cheese, especially mozzarella type cheese, comprising the steps of A) preparing a blend comprising young low-sodium-chloride cheese, hydrocolloids, and emulsifying salts, B) cooking the blend as obtained in step A to create a fibrous structure, and C) holding the fibrous structure as obtained in step B at an elevated temperature, wherein sodium chloride is added immediately before or during step C. According to another aspect, the instant invention relates to processed cheese obtainable by the above method, especially individually-wrapped cheese in slices.

Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.