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
1976-12-20
1978-02-21
Naff, David M.
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 1902, A23C 1912
Patent
active
040753603
ABSTRACT:
An imitation mozzarella type cheese for pizza pies and other products, where mozzarella cheese is used, is prepared by forming a mixture of specified amounts of a hydrogenated vegetable oil, a caseinate including at least 70% sodium caseinate, a calcium containing salt such as calcium chloride, an edible acid such as lactic acid, flavoring and color. A premix of the components, except the acid, is first prepared and thoroughly mixed at about 130.degree. to about 172.degree. F, and then the premix is directly acidified by the addition of the acid until a pH of about 6 to about 5 is reached. The product on cooling is readily formed into a desired shape, is capable of being grated, and has the properties characteristic of a mozzarella cheese.
REFERENCES:
patent: 3218173 (1965-11-01), Loewenstein
patent: 3922374 (1975-11-01), Bell et al.
Kosikowski; F., Cheese and Fermented Milk Foods, Published by the Author, Cornell University, Ithaca, N.Y., 1966 (p. 155).
Rule Charles E.
Werstak Charles E.
Naff David M.
SCM Corporation
Thomas Richard H.
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