Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1992-04-30
1993-07-06
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
052252205
ABSTRACT:
A low fat cheese product is prepared by mixing liquid milk with carrageenan and a lactic acid producer to prepare a cheese formulation solution which is coagulated to form a curd in a whey solution. The pH of the curd is adjusted to and maintained at 4.7-5.5 and whey solution is separated therefrom. The curd is then ripened to form a low fat cheese product.
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Alpine Lace Brands, Inc.
Corbin Arthur L.
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