Fresh cheese-like food products and a process for their preparat

Details Fresh cheese-like food products and a process for their preparat Fresh cheese-like food products and a process for their preparat

1981-05-04

1983-01-18

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Imitated, simulated, ornamental, three-dimensional product...

426580, 426656, A23C 2300, A23J 300

Patent

active

043691960

ABSTRACT:
Fresh cheese-like food products may be obtained by adding at least one thermally coagulable protein selected from the group consisting of whey protein, liquid albumen, liquid whole egg, albumen powder and whole egg powder and a coagulant composed of starch and glucono-.delta.-lactone to milk and/or skimmed milk, mixing them, and heating the mixture to effect coagulation.
These food products have a water content of 75-85% by weight, a fat content of 0-8% by weight and a protein content of 5-10% by weight, are rich in calcium and vitamin B.sub.2, and exhibit a milk flavor and slightly sweet taste attributable to lactose.

REFERENCES:
patent: 2011074 (1935-08-01), Pasternack et al.
patent: 3741774 (1973-06-01), Burkwall
patent: 3806606 (1974-04-01), Seiden
patent: 3840672 (1974-10-01), Kasik et al.
patent: 3870811 (1975-03-01), Schulz

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