Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1996-08-19
2000-09-05
Wortman, Donna C.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 39, 426 40, 426491, 426518, 426582, A23C 912, A23C 913, A23C 1908, A23C 1905
Patent
active
06113953&
ABSTRACT:
A fat-free or lower-fat pizza cheese with excellent melt properties for baking on a pizza without the need for aging and a method of making thereof are disclosed. The process of manufacturing such fat-free or low-fat mozzarella cheese comprises mixing a food grade acid with liquid milk having a fat content less than 1.5% or a casein to fat weight ratio of greater than 1.5. The acidified milk is then coagulated and processed into pizza cheese. No aging is necessary to obtain excellent melting properties. In a preferred embodiment, after coagulation of the milk and cutting of the curd, a portion of the whey is drained and glucono-.delta.-lactone is added to gradually further decrease the pH. The remaining whey is then drained and the resulting curd is processed into mozzarella cheese. A method of making a fat-free or low-fat process pizza cheese is also disclosed.
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McMahon Donald J.
Oberg Craig J.
Utah State University
Wortman Donna C.
Zeman Mary K.
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