Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1986-08-05
1988-06-07
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426 36, 426 61, 426334, A23C 19076, A23C 2000
Patent
active
047495847
ABSTRACT:
A method for preparing a smooth, low-fat cheese base suitable for as a partial or total replacement for conventional cheese use in cheese products, cheese spreads and cheese blends having a fat content of less than 3% by weight is herein disclosed. The product is prepared by admixing a cultured milk product having a fat content of less than 0.5%, with a stabilizer, and a buffer. The resulting product is then blended to achieve the desired texture and consistency and then set.
REFERENCES:
patent: 3591390 (1971-07-01), Flickinger et al.
patent: 4244983 (1981-01-01), Baker
patent: 4379175 (1983-04-01), Baker
patent: 4568555 (1986-02-01), Spanier
DeVito Vivian C.
Wirchansky Anastasia C.
Cintins Marianne M.
Donovan Daniel J.
General Foods Corporation
Jones Raymond N.
Marcoux Thomas A.
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