Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Reexamination Certificate
2005-08-05
2009-12-01
Wong, Leslie (Department: 1794)
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
C426S038000, C426S039000, C426S582000
Reexamination Certificate
active
07625589
ABSTRACT:
Sodium gluconate is added to the typical cheese-making recipe to inhibit the growth of calcium lactate crystals as the cheese ages. The sodium gluconate is preferably added with sodium chloride or shortly after sodium chloride as part of the salting step. The amount of sodium gluconate is within the range of greater than zero to 10% of the weight of the curd, to result in a cheese having 0.26 to 2.8% gluconate in the cheese. The amount of sodium gluconate added for other cheeses can be based upon the lactate content and salt retention of the cheese.
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Grindstaff Donald A.
Metzger Lloyd E.
Nutricepts, Inc.
Regents of The University of Minnesota
Shewchuk Jeffrey D.
Shewchuk IP Services, LLC
Wong Leslie
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