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
1992-04-28
1993-09-14
Pratt, Helen F.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426506, 426520, 426580, A23C 1908
Patent
active
052446875
ABSTRACT:
A no-fat cheese analog having the texture, body and eating qualities of cheese is produced by admixing about 15% to about 35% of a coagulated skim milk product having a fat content of less than 2%, about 15% to about 35% dry particulate rennet casein, about 1% to about 3% of an edible emulsifying salt, sufficient quantities of flavoring agents and acidulants to impart desired flavor and pH, and about 30% to about 65% water; said dry rennet casein being hydrated in said water by action of said emulsifying salt at temperatures of about 160.degree. F. to about 200.degree. F. under agitation conditions for a time period sufficient to provide a plastic homogenous body being substantially free of unhydrated rennet casein particles, said edible emulsifying salt being present at about 2% to about 15% by weight of the said particulate rennet casein, said emulsifying salt being selected from the group consisting of alkali metal phosphates, citrate salts and mixtures thereof.
REFERENCES:
patent: 3741774 (1973-06-01), Burwall
patent: 4444800 (1984-04-01), Bixby et al.
patent: 5061503 (1991-10-01), Kong-Chan et al.
Bixby Douglas G.
Dawson Lila E.
Rybinski Barbara E.
Woodford Larry E.
Grim Linn I.
Kraft General Foods Inc.
Marcoux Thomas A.
Pratt Helen F.
Savoie Thomas R.
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