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US 2023/0000098 A1Published application
Flavor Ferment to Produce Natural Cheese with Specific Flavor Attributes
AssigneeSargento Foods Inc.
InventorsMihir Sainani, Kartik Shah, Eva-Maria Düsterhöft, Willem Johannes Marie Engels
Life of this patent
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Abstract
The invention relates to a method of making natural cheese with a flavor ferment to tune flavor attributes.
Claims20
1) A method for producing a natural cheese with tuned flavor attributes, said method including the steps:
- creating a flavor ferment from a milk based substrate that has been fermented with cultures and heat treated;
- and
- adding the flavor ferment during a natural cheese make process.
10) A method for producing a natural cheese with tuned flavor attributes, said method including the steps:
- creating a flavor ferment from a substrate including at least one of one of reconstituted milk, concentrated milk, membrane filtered milk and UHT milk, the substrate being fermented with cultures including at least one of lactic acid bacteria and propionic acid bacteria, being heat treated and being concentrated;
- reconstituting the flavor ferment;
- and
- adding the reconstituted flavor ferment during a natural cheese make process to produce a natural cheese with an ingredient statement as with a Standard of Identity for the natural cheese.
1 more element
19) A method for producing natural cheese with flavor attributes similar to processed cheese, said method including the steps:
- creating a flavor ferment using one of reconstituted milk, concentrated milk, membrane filtered milk, UHT milk as a substrate and having the flavor attributes of processed cheese;
- and
- adding the flavor ferment during the production of natural cheese.
Dependencies are inferred from the claim text.