Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Reexamination Certificate
2005-03-01
2005-03-01
Pratt, Helen (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
C426S040000, C426S042000, C426S043000, C426S519000, C426S573000, C426S582000, C426S585000
Reexamination Certificate
active
06861081
ABSTRACT:
A method is disclosed for making reduced calorie cultured cheeses whereby the natural lipid content of milk is replaced with colloidal forms of synthetic or chemically structured lipids displaying low to no human digestibility. The colloidal dispersion of modified lipids contained within the milk base is initially stabilized by preferred combinations of polymeric and particulate hydrocolloidal materials such as structurally expanded cellulose. Such stabilization is important during formation of the curd to ensure homogeneous distribution and maintenance of the lipid dispersion throughout the coagulum yet allow effective concentration of the coagulum solids by means of ordinary water removal methods commonly used in the manufacture of conventional cultured cheeses. The coagulum is then processed by means similar to that employed for naturally fermented cheeses. The resulting cultured cheese is a reduced calorie product with low to no metabolizable fat content yet possesses organoleptic properties similar to a full fat product.
REFERENCES:
patent: 6025007 (2000-02-01), Krawczyk
Dann Dorfman Herrell & Skillman P.C.
Pratt Helen
Weibel Michael K.
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