Retort-stable low solid cheese base composition

Details Retort-stable low solid cheese base composition Retort-stable low solid cheese base composition

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.

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