Methods for the reduction of moisture variability in large...

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...

Reexamination Certificate

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Details

C426S491000, C426S512000, C426S580000

Reexamination Certificate

active

07838059

ABSTRACT:
The present invention is directed to processes for making blocks of cheese having reduced moisture variability using controlled cooling of cheese curd to form the final cheese blocks.

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patent: 6701830 (2004-03-01), Rose et al.
patent: 6916500 (2005-07-01), Abler
patent: 7560129 (2009-07-01), Mehnert et al.

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