Yogurt food product resembling cheese

Details Yogurt food product resembling cheese Yogurt food product resembling cheese

1986-05-27

1988-01-12

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 39, 426 40, 426582, 426583, 426573, 426656, A23C 912, A23C 19076, A23C 2000

Patent

active

047191139

ABSTRACT:
A food product and method of making same which is to have the consistency of cheese as well as the taste of the particular selected cheese, but only has a fraction of the fat and cholesterol content of the normal cheese. The food product is produced by starting with a certain quantity of a liquid such as water and/or milk, heating the liquid to a temperature of approximately one hundred eighty degrees Fahrenheit and then gradually blending into the heated liquid a quantity of a dry mixture until a viscous mixture is obtained. The dry mixture includes dehydrated yogurt powder, vegetable oil and skim milk as its main ingredients. The temperature of this viscous mixture is decreased to approximately one hundred degrees Fahrenheit. Added to and evenly mixed with the viscous mixture is a quantity of yogurt. Excess moisture is then removed from the viscous mixture to obtain a solid firm mass.

REFERENCES:
patent: 4434184 (1984-02-01), Kharrazi
patent: 4459313 (1984-07-01), Swanson et al.
patent: 4534982 (1985-08-01), Yoshida et al.
patent: 4560560 (1985-12-01), Narimatsu et al.

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