Dairy product and process
OwnerKeith Johnston, Tim Carroll +4inventors
InventorsKeith Johnston, Tim Carroll, Craig Honore, Vaughan Crow, Nicola White, Ping Chen
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Abstract
Described are methods for retarding or inhibiting the breakdown of intact casein in cheese using high pressure treatments. Also described are methods of making processed cheese using pressure treated cheese.
Claims32
A method of retarding or inhibiting the breakdown of intact casein in a cheese comprising subjecting the cheese to a pressure treatment of greater than 400 MPa.
A method of retarding or inhibiting the breakdown of intact casein in mozzarella cheese comprising subjecting the cheese to a pressure treatment of greater than 400 MPa.
A method of making a cheese product comprising heating one or more cheeses with one or more emulsifying agents, wherein at least one cheese has been treated by subjecting the cheese to a pressure treatment of greater than 400 MPa.
Dependencies are inferred from the claim text.