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
1993-03-29
1994-06-14
Pratt, Helen
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426407, 426409, 426521, 426575, 426578, 426589, 426626, 426627, 426654, A23C 1909
Patent
active
053208609
ABSTRACT:
A cheese base (cheese dip) composition has a low total solids content, a low cheese content, a low reducing sugar content and is stable to relatively high heat retort conditions.
REFERENCES:
patent: 1186524 (1916-06-01), Kraft
patent: 1374141 (1921-04-01), Eldredge
patent: 1936872 (1933-11-01), Frederiksen
patent: 3741774 (1973-06-01), Burkwall
patent: 4568555 (1986-02-01), Spanier
patent: 4840806 (1989-06-01), Hyldon et al.
"Evaluation of Factors Involved in Antibotulinal Properties of Pasteurized Process Cheese Spreads," Journal of Food Protection 49 (7), pp. 526-531 (Jul. 1986) by Tanaka et al.
Duval David F.
Kruhmar Kim C.
Ratcliff Charles E.
Pratt Helen
Recot Inc.
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