Process cheese containing increased levels of whey protein
US7709037B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Oct 28, 2003 |
| Grant date | May 4, 2010 |
| Priority date | — |
| Expiry date | Oct 28, 2023 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C20/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention provides process cheeses comprising casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further comprises an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited to, whole whey, cheese, and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step, and/or a modified dairy protein source. The modified dairy protein source includes high viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.