Retort-stable low solid cheese base composition

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...

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Details

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.

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