Method of treating a divided cheese product for anticaking
OwnerMalireddy S. Reddyinventor
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Abstract
An anticaking agent which reduces the stickiness of the chunked, diced, or shredded cheese and improves the functionality of cheese is formulated of fine mesh vegetable flour, bentonite, cellulose, and antimycotic agents or bacterial cultures. This anticaking agent also will reduce the yeast and mold growth. This discovery is also extended to include various flavors, colors, enzymes and other supplements into the anticaking agent, to ultimately add to the cheese.
Claims33
The method of treating a divided cheese product for anticaking and improved functionality, comprising:
- applying to a divided cheese product a dry, powdered mixture of flour and cellulose.
A method of treating a divided cheese product for anticaking and improved functionality, comprising:
- applying to a divided cheese product a mixture of dry, powdered flour and dry, powdered bentonite, wherein said bentonite comprises no more than 10 percent by weight of the mixture.
The method of treating a divided cheese product for anticaking and improved functionality, comprising;
- applying to a divided cheese product a mixture of dry, powdered cellulose and dry, powdered bentonite, wherein said bentonite comprises no more than 10 percent by weight of the mixture.
Dependencies are inferred from the claim text.