Process for making cheese
US6998145B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Feb 27, 2002 |
| Grant date | Feb 14, 2006 |
| Priority date | — |
| Expiry date | Jul 4, 2022 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C2250/054
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
An improved method for making cheese is provided. The method comprises pasteurizing and acidifying one or more dairy components to obtain a cheese diary product. The cheese dairy product is coagulated to form a coagulum comprising curd and whey. The coagulum is cut and the whey is removed therefrom, thereby leaving the curd. The curd is heated and kneaded to produce a fiberous mass. An extender is added to the curd or to the fiberous mass, and the extender comprises at least one source of fat. The fiberous mass is processed to produce a cheese product. By this method. By this method, the casein/fat ratio can be increased early in the process so that less fat is wasted through removal with the whey. The fat content of the cheese product can then increased later in the process through the use of the extender, thereby creating a more cost-effective product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.