Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1990-12-10
1991-11-12
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426582, 426657, 426585, 426804, A23C 2000, A23C 1900
Patent
active
050646605
ABSTRACT:
A method for the preparation of ultra low-fat cheese products. The product is prepared by plasticizing a composition containing the desired low level of lipid, preferably butterfat; an amount of protein, preferably dairy protein, sufficient to emulsify the lipid; and from about 50% to about 70% moisture. The plasticization is achieved by subjecting the composition to the high speed cutting action of a razor sharp bladed food comminuter or to ultrasonic treatment to rupture the fat globules of the lipid and to reduce the particle size of the protein matrix, for a period of time sufficient to plasticize the composition. The physical changes which take place in the protein micelles and fat globules results in protein/fat interaction forming a stable self-emulsified product without the addition of chemical stabilizers or emulsifiers.
REFERENCES:
patent: 4568548 (1986-02-01), Sprenger
patent: 4716045 (1987-12-01), Prella
patent: 4724152 (1988-02-01), Baker
patent: 4744998 (1988-05-01), van Gennip et al.
patent: 4978553 (1990-12-01), Silver
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