Methods for treating a divided cheese product and compositions thereof
AssigneeAllied Blending LP
InventorAndrea Stange
Life of this patent
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Abstract
Disclosed herein is a method for producing a package of cheese shreds. Cheese shreds and anticaking agent are mixed at a load between 2 wt. % and 10 wt. % in relation to the cheese shreds to form anticake-coated cheese shreds. The anticaking agent comprises 15-30 wt. % reducing sugar; 0.2-0.8 wt. % glucose oxidase; and 0.5-2 wt. % salt chosen from sodium chloride, calcium chloride, and magnesium chloride. The anticake-coated cheese shreds are then sealed into a package without modifying the atmosphere in the package or using an inert gas flush.
Claims18
A method for producing a package of cheese shreds, comprising:
- mixing cheese shreds and anticaking agent at a load between 2 wt. % and 10 wt. % in relation to the cheese shreds to form anticake-coated cheese shreds, the anticaking agent comprising 15-30 wt. % reducing sugar and 0.01-0.8 wt. % glucose oxidase;
- and
- sealing the anticake-coated cheese shreds into a package without modifying the atmosphere in the package or using an inert gas flush,
- wherein the concentration of oxygen in the sealed package is less than 0.5% within 3 days of being sealed.
An anticaking agent for cheese, comprising:
- 15-30 wt. % reducing sugar;
- and
- 0.01-0.8 wt. % glucose oxidase;
- wherein the anticaking agent draws down atmospheric oxygen concentration in a sealed package from 20.9% to less than 0.5% within 3 days of being sealed.
Dependencies are inferred from the claim text.