Invention Grant
US08241690B2 Method of making fresh cheese with enhanced microbiological safety
有权
制作具有增强的微生物安全性的新鲜奶酪的方法
- Patent Title: Method of making fresh cheese with enhanced microbiological safety
- Patent Title (中): 制作具有增强的微生物安全性的新鲜奶酪的方法
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Application No.: US12618195Application Date: 2009-11-13
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Publication No.: US08241690B2Publication Date: 2012-08-14
- Inventor: Mary Regina Koertner , Vickie Jane Lewandowski , David Webb Mehnert
- Applicant: Mary Regina Koertner , Vickie Jane Lewandowski , David Webb Mehnert
- Applicant Address: US IL Northfield
- Assignee: Kraft Foods Global Brands LLC
- Current Assignee: Kraft Foods Global Brands LLC
- Current Assignee Address: US IL Northfield
- Agency: Fitch, Even, Tabin & Flannery, LLP
- Main IPC: A23C19/00
- IPC: A23C19/00
Abstract:
Described herein is a high moisture, preserved cheese product having enhanced microbial food safety and methods of making the high moisture, preserved cheese product. Enhanced microbial food safety is achieved by using a combination of organic food preserving acids, a nisin component and an enzyme.
Public/Granted literature
- US20110117241A1 Method of Making Fresh Cheese with Enhanced Microbiological Safety Public/Granted day:2011-05-19
Information query
