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US 12,471,606 B2Granted
Cheese compositions and related methods
AssigneeGeneral Mills, Inc.
InventorsAmelia E. Frazier, Nathan S. Morris, Aaron P. Wlaschin
Life of this patent
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Abstract
Described are cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions, wherein the cheese compositions may include combinations of casein protein, fiber, non-casein protein, non-pregelatinized, modified starch, and a fat component.
Claims20
A cheese composition comprising:
- from 20 to 30 weight percent fat having
- a Solid Fat Content in a range from 30 to 50 weight percent at 10 degrees Celsius and less than 10 weight percent at 37.8 degrees Celsius, and
- a melting point in a range from 120 to 145° F.;
- casein protein in an amount of not greater than 20 weight percent;
- emulsifying salt;
- and
- from 25 to 50 weight percent water.
4 more elements
A cheese composition comprising:
- from 20 to 30 weight percent fat having
- a Solid Fat Content in a range from 30 to 50 weight percent at 10 degrees Celsius and less than 10 weight percent at 37.9 degrees Celsius, and
- a melting point in a range from 120 to 145° F., wherein at least 80% of the fat is interesterified fat;
- casein protein in an amount of not greater than 20 weight percent;
- emulsifying salt;
- and
- from 25 to 50 weight percent water.
4 more elements
Dependencies are inferred from the claim text.