Method for making a sweetened natural cheese

Details Method for making a sweetened natural cheese Method for making a sweetened natural cheese

1995-06-07

1997-12-02

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 34, 426 42, 426582, 426658, A23C 912

Patent

active

056933495

ABSTRACT:
A cheese which is natural, resists melting, includes a pH of between about 5.9 and about 6.35, is made in the absence of and includes no cheese culture, is packaged in block form and is sliceable with a knife without crumbling, and includes a nonlactose sweetener having a perceived sweetness at least 30% that of sucrose. Methods for making the sweetened cheese preferably in the absence of cheese culture are also disclosed.

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