Non-fat, reduced fat and low fat cheeses and method of making

Details Non-fat, reduced fat and low fat cheeses and method of making Non-fat, reduced fat and low fat cheeses and method of making

1995-06-07

1997-10-21

Wong, Leslie

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient lacteal derived other than butter...

426580, 426658, 426661, 127 38, A23C 1900

Patent

active

056793960

ABSTRACT:
Fat free, reduced fat and low fat cheeses, including natural cheese and processed cheese, and method for making the cheeses are described. The natural cheeses and processed cheeses contain a pregelatinized, high amylose starch based texturizing agent that can partially or totally replace fat and/or fillers which are traditionally incorporated into cheese formulations. The natural cheeses and processed cheeses have the textural and organoleptic mouthfeel properties of full fat, conventional natural cheeses and processed cheeses.

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Prosser, S. L., "Composition and Method of Preparing Reduced Fat Spreads," United States Statutory Invention Registration No. H1394, Published 03 Jan. 1995.

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