Low-water activity cheese and method of preparation

Details Low-water activity cheese and method of preparation Low-water activity cheese and method of preparation

1997-11-25

1999-08-10

Bhat, Nina

Food or edible material: processes, compositions, and products

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

Basic ingredient lacteal derived other than butter...

426654, A23C 1900

Patent

active

059356340

ABSTRACT:
A shelf-stable cheese with a low-water activity, and method of preparation. The resulting shelf-stable cheese/composition does not require refrigeration and does not support the proliferation of microorganisms. It can be prepared as suitable for baking applications and/or a consistency appropriate for the desired food product.

REFERENCES:
patent: 4568555 (1986-02-01), Spanier
patent: 5244687 (1993-09-01), Rybinski et al.
patent: 5320860 (1994-06-01), Duval et al.
Growth of Proteolytic Clostridium botulinum in Process Cheese Products: 1. Data Acquisition for Modeling the Influence of pH, Sodium Chloride, Emulsifying Salts, Fat Dry Basis, and Temperature. Pieter F. Ter Steeg, Henk G. A.M. Cuppers, Johan C. Hellemons, and Guus Rijke, Journal of Food Protection, vol. 58, Oct. 1995.
Evaluation of Factors Involved in Antibotulinal Properties of Pasteurized Process Cheese Spreads. N. Tanaka, E. Traisman, P. Plantinga, L. Finn, W. Flom, L. Meske, and J. Guggisberg. Journal of Food Protection, vol 49, Jul. 1986.
Development of an Intermediate-Moisture Processed Cheese Food Product. H. Leung, H.A. Morris, A.E. Sloan, and T.P. Labuza.

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