INCREASING THE FIRMNESS OF PROCESS CHEESE BY UTILIZING INGREDIENT SYNERGISM

Process cheeses and methods for making process cheeses are provided herein. The process cheeses are provided with increased firmness despite high levels of whey protein contained therein by combining at least one high functionality thermally modified whey protein compound with specific casein or oth...

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Main Authors LINDSTROM, TED RILEY, MA, YINQING, RODRIGUEZ, ANA PATRICIA
Format Patent
LanguageEnglish
French
Published 28.06.2009
Subjects
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Abstract Process cheeses and methods for making process cheeses are provided herein. The process cheeses are provided with increased firmness despite high levels of whey protein contained therein by combining at least one high functionality thermally modified whey protein compound with specific casein or other protein sources to achieve a synergistic effect that increases the yield stress of the cheese compound.
AbstractList Process cheeses and methods for making process cheeses are provided herein. The process cheeses are provided with increased firmness despite high levels of whey protein contained therein by combining at least one high functionality thermally modified whey protein compound with specific casein or other protein sources to achieve a synergistic effect that increases the yield stress of the cheese compound.
Author RODRIGUEZ, ANA PATRICIA
MA, YINQING
LINDSTROM, TED RILEY
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DocumentTitleAlternate AUGMENTATION DE LA FERMETE DU FROMAGE FONDU PAR SYNERGIE DES INGREDIENTS
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Snippet Process cheeses and methods for making process cheeses are provided herein. The process cheeses are provided with increased firmness despite high levels of...
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SubjectTerms DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Title INCREASING THE FIRMNESS OF PROCESS CHEESE BY UTILIZING INGREDIENT SYNERGISM
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