Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1993-12-20
1995-03-07
Pratt, Helen
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 34, 426 36, 426 40, 426 46, 426576, 426662, A23C 19055
Patent
active
053956311
ABSTRACT:
A cheese product having a low level of saturated fat and cholesterol, a high level of polyunsaturated fat and good organoleptic properties is prepared by adding a fat-based cream to skim, semi-skimmed or low fat milk to a cheese vat and processing using conventional techniques to form cheese. The cream is prepared by adding a blend of vegetable pasteurized oils such as soya oil and hydrogenated soya oil and an emulsifier to an aqueous phase comprising a pasteurized blend of water and a stabilizer such as gelatin. The fat-in-water emulsion thus formed is then blended and homogenized to form the cream.
REFERENCES:
patent: 3899605 (1975-08-01), Schaap
patent: 4397878 (1983-08-01), Koide et al.
patent: 4534982 (1985-08-01), Yoshida et al.
patent: 4568548 (1986-02-01), Sprenger
patent: 4822623 (1989-04-01), Middleton
"Homogenization in Dairy Processing", Milk Industry, 87 (10): 1-4 (1975).
Lyubinskas et al., P1499 FSTA 77050880 (1976).
Valtadzhieva et al., P1324 FSTA 74046984 (1972).
Valtkus et al., P1512 FSTA 82058396 (1979).
Ehrlich, E. et al., Oxford American Dictionary, 1980, pp. 259, 799, Oxford University Press, New York.
Fennema, O. R., Food Chemistry, 1985, p. 169, Marcel-Dekker, Inc. (New York).
Pratt Helen
Waterford Co-Operative Dairy and Trading Society Limited
LandOfFree
Method for preparing a cheese product does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method for preparing a cheese product, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for preparing a cheese product will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1404731