Process and formulation for improved texture and melt of reduced

Details Process and formulation for improved texture and melt of reduced Process and formulation for improved texture and melt of reduced

1997-07-09

1999-03-02

Pratt, Helen

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

426 98, 426 99, 426582, 426601, 426612, A23C 1916

Patent

active

058767703

ABSTRACT:
The invention generally relates to a reduced-fat cheese product and a method for producing such product. More specifically, this invention relates to reduced-fat, low-fat or fat-free natural shredded cheese products that do not exhibit the characteristics of stickiness and rapid skin formation upon melting which are normally associated with such cheeses. The cheese product of the invention, which has very low levels of fat, provides the taste and mouthfeel associated with full-fat cheeses. The fat content of shredded cheese is minimized by first producing an essentially fat-free natural cheese product and then applying a small amount of fat to the surface of the cheese in its shredded form. The amount of fat added can be controlled according to whether a reduced-fat, low-fat, or fat-free cheese is desired.

REFERENCES:
patent: 4305964 (1981-12-01), Moran et al.
patent: 4310557 (1982-01-01), Suggs et al.
patent: 4844921 (1989-07-01), Bakal et al.
patent: 4847107 (1989-07-01), Linse-Loefgren
patent: 4894245 (1990-01-01), Kielsmeier et al.
patent: 4997670 (1991-03-01), Kielsmeier et al.
patent: 5030470 (1991-07-01), Kielsmeier et al.

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