Grated hard Parmesan cheese and method for making same

Details Grated hard Parmesan cheese and method for making same Grated hard Parmesan cheese and method for making same

1989-08-03

1990-10-02

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient lacteal derived other than butter...

426273, 426289, 426322, A23C 19086, A23C 19097

Patent

active

049606050

ABSTRACT:
In accordance with the present invention, Parmesan cheese is grated to provide a particulate Parmesan cheese. The grated Parmesan cheese is dried to a moisture level of from about 19% to about 24% by weight. Either before or after the drying step, disodium phosphate is blended with the grated Parmesan cheese. After a period of time, the disodium phosphate is dissolved into the grated Parmesan cheese. After dissolution of the disodium phosphate, the Parmesan cheese particles remain discrete and the Parmesan cheese particles resist agglomeration and oil-off even at moisture levels of from about 19% to about 24% and at temperatures higher than ambient.

REFERENCES:
patent: 3840672 (1974-10-01), Kasik et al.
patent: 4032669 (1977-06-01), Peters et al.
patent: 4251551 (1981-02-01), Van Hulle et al.
1980 Food and Drug Administration, pp. 188-198.
21 CFR Ch. 1 (4-1-89 Ed.) Section 133.161, 214-227.

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