Method of manufacture for shelf stable pasteurized cheese shreds

US8017169B2 · kind B2 · utility

Assignee

• Kraft Foods Global Brands LLC · US

Inventors

• Gary W. Trecker · Wheeling, US
• Stephen Williams · Manchester, GB

Key dates

• Filing date: Dec 30, 2005
• Grant date: Sep 13, 2011
• Expiry date: Apr 9, 2028

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23C2250/15
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

Shelf stable cheeses, especially shredded cheeses, and the manufacture thereof. Cheeses of the invention have good melting properties, are microbiologically safe and resistant to the growth of mold and pathogens when stored at room temperature, and can maintain physical integrity when subjected to temperature abuse. The cheese may be comprised of a mixture of salts (e.g., sodium chloride, disodium phosphate, sodium hexametophosphate, sodium alginate, titanium dioxide, sorbic acid, and the like), starch (e.g., waxy maize and the like), water, cheese, and cheese for manufacture.