Cheese extender

Details Cheese extender Cheese extender

1975-10-20

1977-04-05

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

426573, 426582, 426585, 426613, 426657, A23C 1912

Patent

active

040162982

ABSTRACT:
A cheese extender comprised of a congealed mixture of a particular neutralized casein, fat and water. The weight ratios of neutralized casein to fat are from 1:2 to 2:1 and the weight ratios of water to the combination of neutralized casein and fat are from 1:2 to 3:1. The ingredients are heated to at least partially solvate the neutralized casein and then cooled to form the congealed mixture which closely resembles mozzarella cheese in texture, mouth-feel and blandness.

REFERENCES:
patent: 3806606 (1974-04-01), Seiden
patent: 3899605 (1975-08-01), Schaap

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