Curd containing slurry compositions for making soft or firm/semi-hard ripened and unripened cheese
US8613970B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Jan 12, 2010 |
| Grant date | Dec 24, 2013 |
| Priority date | — |
| Expiry date | Mar 24, 2030 |
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.