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
1974-03-27
1976-06-08
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...
426401, 426409, 426522, 426656, A23C 1900, A23C 1912, A23C 1914
Patent
active
039624838
ABSTRACT:
A method for making a process cheese resistant to melting is disclosed. This is accomplished by adding to the process cheese between 1 and 20% by weight of a protein which coagulates at temperatures in excess of about 70.degree.C. The protein is added to the process cheese after production of the latter has been completed and when the process cheese has a temperature lower than 70.degree.C. Upon subsequent heating of the process cheese to temperatures in excess of about 70.degree.C, the protein coagulates thereby stiffening the process cheese and preventing melting of the same.
REFERENCES:
patent: 1514780 (1924-11-01), Morton
patent: 2682469 (1954-06-01), Stuart et al.
patent: 3806606 (1974-04-01), Seiden
Kosikomski; F., Cheese and Fermented Milk Foods, Published by the Author, Cornell University, New York, 1966 (pp. 290-303).
Gervais-Danone AG
Naff David M.
Striker Michael J.
LandOfFree
Preparation of melt-resistant process cheese 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 melt-resistant process cheese, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Preparation of melt-resistant process cheese will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1100981