Cheese and methods of making such cheese
US9603374B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Apr 11, 2013 |
| Grant date | Mar 28, 2017 |
| Priority date | — |
| Expiry date | Apr 11, 2033 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/02
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Soft or firm/semi-hard ripened or unripened cheese products that has a native or modified starch and one or more additional ingredients are described. The additional ingredients may be chosen from a non-fat dry milk, a milk protein, an acidity regulator, an acid, an anticaking agent, an antifoaming agent, a coloring agent, an emulsifier, an enzyme preparation, a flavoring agent, a firming agent, a food protein, a gelling agent, a preservative, sequestrants, a stabilizer, a thickener, an oil, a fat, a cheese powder, a salt, a nutritional supplement, an acid, an enzyme, a neutraceutical, a carbohydrate, a vitamin, and a mineral. The starch, and additional ingredients may have a combined concentration of greater than 10%, by weight of the cheese product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.