Process of making a homogeneous cheese

Details Process of making a homogeneous cheese Process of making a homogeneous cheese

2007-11-06

2007-11-06

Wong, Leslie (Department: 1761)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient lacteal derived other than butter...

C426S518000, C426S520000, C426S580000

Reexamination Certificate

active

11245425

ABSTRACT:
A process of making cheese, e.g., a mozzarella variety cheese, is disclosed. It comprises the following steps: (a) preparing a cheese curd; (b) grinding the curd while in admixture with (i) an aqueous solution of at least one cheese emulsifying salt and (ii) at least one GRAS food additive in the form of a comminuted solid, to obtain an emulsifier/additive-impregnated ground curd; and (c) converting the emulsifier/additive-impregnated curd into cheese either by (i) heating, kneading, and stretching the emulsifier/additive-impregnated ground curd to obtain a homogeneous mass of cheese, or (ii) pressing the emulsifier/additive-impregnated ground curd to obtain a homogeneous mass of cheese. Examples of suitable GRAS food additives include gums, stabilizers, dairy solids (e.g., non-fat dry milk or whey protein concentrate), cheese powders, non-dairy protein isolates, sodium chloride, native or modified food starches, colorants, and flavorants. The process is particularly useful when a proteinaceous GRAS food additive is used.

REFERENCES:
patent: 6120809 (2000-09-01), Rhodes
patent: 6319526 (2001-11-01), Dahlstrom et al.
patent: 7169429 (2007-01-01), Merrill et al.

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