Invention Grant
- Patent Title: Low-fat and fat-free cheese with improved properties
- Patent Title (中): 低脂肪和无脂肪的奶酪，具有改进的性能
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Application No.: US12104142Application Date: 2008-04-16
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Publication No.: US08623435B2Publication Date: 2014-01-07
- Inventor: John A. Lucey , Ciara A. Brickley , Selvarani Govindasamy-Lucey , Mark E. Johnson , John A. Jaeggi , Eileen Merlini Salim
- Applicant: John A. Lucey , Ciara A. Brickley , Selvarani Govindasamy-Lucey , Mark E. Johnson , John A. Jaeggi , Eileen Merlini Salim
- Applicant Address: US WI Madison
- Assignee: Wisconsin Alumni Research Foundation
- Current Assignee: Wisconsin Alumni Research Foundation
- Current Assignee Address: US WI Madison
- Agency: Armstrong Teasdale LLP
- Main IPC: A23C9/12
- IPC: A23C9/12
Abstract:
The present invention provides compositions and methods for preparing cheese with low fat content and with improved texture, color and baking properties. The compositions and methods of the invention include acidification of the cheese base and the addition of glycerides to manufacture processed or heated curd cheese with improved properties such as texture, stickiness, color and baking properties.
Public/Granted literature
- US20090068311A1 LOW-FAT AND FAT-FREE CHEESE WITH IMPROVED PROPERTIES Public/Granted day:2009-03-12
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