Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1993-05-05
1994-09-27
Pratt, Helen
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426407, 426409, 426521, 426578, 426589, 426615, 426626, 426627, A23C 1909, A23C 1910
Patent
active
053505921
ABSTRACT:
A method of preparing a stable cheese and vegetable-containing product includes contacting relatively acidic (e.g. canned, drummed or jarred) vegetables with a buffer solution to equilibrate the vegetable matter at a pH which is compatible with the dairy proteins present in the cheese. The cheese base preferably has low total solids, low cheese and low reducing sugar contents, and thus can successfully be packaged and preserved via the retort process.
REFERENCES:
patent: 1186524 (1916-06-01), Kraft
patent: 1374141 (1921-04-01), Eldredge
patent: 1936872 (1933-11-01), Frederiksen
patent: 4568555 (1986-02-01), Spanier
patent: 4832969 (1989-05-01), Lioutas
patent: 4840806 (1989-06-01), Hyldon et al.
"Evaluation of Factors Involved in Antibotulinal Properties of Pasteurized Process Cheese Spreads," Journal of Food Protection 49 (7), pp. 526-531 (Jul. 1986) by Tanaka et al.
Duval David F.
Kruhmar Kim C.
Ratcliff Charles E.
Pratt Helen
Recot Inc.
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