Emulsifying Salt-Free Cheese And Method Of Making Thereof Having A Blend Of Sheared And Non-Sheared Fat
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
N/A
Issued Date -
Sep 11, 2014
app pub date -
Mar 7, 2013
filing date -
Mar 7, 2013
priority date (Note) -
Abandoned
status (Latency Note)
Importance
Abstract
Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique bimodal particle size distribution. The methods and cheese achieve fat-to-protein stabilities in a processed cheese that offers both good meltability and low oiling-off during heating without emulsifying salts.
First Claim
Family
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Advertisement
Advertisement
Advertisement
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully