Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1995-01-26
1997-03-18
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 40, 426 42, 426582, A23C 19032, A23C 1906, A23C 1909, A23C 1914
Patent
active
056120737
ABSTRACT:
A low fat cheese curd product including an unripened cheese curd in contact with whey solution which has calcium dissolved therein, said curd having a fat content of about 0.1-3% by weight, a pH of about 4.7-5.5 and a calcium to protein ratio less than conventional skim milk curd.
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Alpine Lace Brands, Inc.
Corbin Arthur L.
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