Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods
US7579033B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | May 3, 2005 |
| Grant date | Aug 25, 2009 |
| Priority date | — |
| Expiry date | Feb 27, 2027 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/09
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.