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
1977-05-02
1978-08-08
Naff, David M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426582, 426634, A23C 2100, A23J 114, A23J 120
Patent
active
041058038
ABSTRACT:
A soybean-cheese whey curd-type food product is made by coagulation of a soybean and cheese whey protein mixture with selected precipitants. Preferred precipitants include glucono-delta-lactone (GDL) and combinations of the latter with calcium sulfate or magnesium chloride. A white, soft, gelatinous mass is developed having a desirable bland aroma, improved yield, desirable moisture content and advantageous amino acid composition.
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Millard Sidney W.
Naff David M.
Ohio Agricultural Research and Development Center
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