Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1990-05-11
1992-01-14
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 40, 426 42, 426522, 426582, A23C 19032, A23C 1906, A23C 1909, A23C 1914
Patent
active
050809130
ABSTRACT:
A method for making low fat cheese wherein liquid milk having a fat content of 0% to 0.3% is mixed with carrageenan and then a lactic acid produce is added to the mixture to form a cheese formulation solution. A clotting enzyme, e.g. rennet, is added to the solution and the solution is then coagulated to form a curd and a whey solution. The curd is cut and the whey solution separated therefrom, water is added to the curd and then separated therefrom and finally the curd is ripened to form a low fat cheese having a fat content arising from the fat content of the starting milk.
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Alpine Lace Brands, Inc.
Corbin Arthur L.
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