Preparation of cheese analogs from combinations of acid casein a

Details Preparation of cheese analogs from combinations of acid casein a Preparation of cheese analogs from combinations of acid casein a

1981-12-03

1983-08-09

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

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

Basic ingredient lacteal derived other than butter...

426585, A23C 2000

Patent

active

043979262

ABSTRACT:
A cheese analog and processes for making it. The casein content comprises a combination of rennet casein and acid casein. The process involves forming a paste of rennet casein with a melting salt solution, blending acid casein with the paste until the acid casein is completely dispersed, adding edible oil and other conventional ingredients to the blend and cooking and mixing until a homogeneous, smooth plastic mass is obtained, and then cooling the mass to form the product.

REFERENCES:
patent: 2103304 (1937-12-01), Teller et al.
patent: 3694219 (1972-09-01), Glandorf et al.
patent: 3922374 (1975-11-01), Bell et al.
patent: 4055555 (1977-10-01), Badertscher et al.
patent: 4075360 (1978-02-01), Rule et al.
patent: 4110484 (1978-08-01), Rule et al.
patent: 4197322 (1980-04-01), Middleton
patent: 4213896 (1980-07-01), Davis
"Edible Rennet Casein", New Zealand Dairy Board, Mar. 1977, pp. 13 & 14.

Affiliated with

Also associated with

Rating

Preparation of cheese analogs from combinations of acid casein a does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Preparation of cheese analogs from combinations of acid casein a, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Preparation of cheese analogs from combinations of acid casein a will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-587281