Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1983-01-21
1985-05-07
Jones, Raymond
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426491, 426582, 426804, A23C 1905
Patent
active
045158150
ABSTRACT:
This invention relates to low sodium chloride ripened rennet cheeses and particularly cheddar cheeses. The cheeses generally contain less than about 1.2 percent sodium chloride, and preferably between about 1 percent and about 0.7 percent sodium chloride for cheddar cheeses and its sub-types. The cheeses are made from milk having its total protein content increased from about 1.1 to about 2 times and preferably 1.3 to about 1.9 times its original total protein content by the use of ultrafiltration.
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Cornell Research Foundation Inc.
Jones Raymond
Minnick Marianne S.
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