Compositions and methods for improving curd yield of coagulated milk products
US7799358B2 · kind B2 · utility
30Cited by
9References
19Claims
0Family size
Inventor
Key dates
| Filing date | Aug 9, 2006 |
| Grant date | Sep 21, 2010 |
| Priority date | — |
| Expiry date | Apr 24, 2028 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded celluloses into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure and caseinate curd is readily manipulated by standard methods employed in the dairy industry to produce a variety of natural and processed dairy products with increased yield.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.