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AssigneeKraft Foods, Inc.
InventorsChristine Borwankar, Sandra Elaine Kelly-Harris, Bennett Lee Brenton, John Yen Hown Li
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The present invention provides a method of preparing a spreadable stabilized and seasoned cheese blend based on ricotta cheese, as well as the ricotta cheese blend composition, and a lasagna kit that includes the ricotta cheese blend, optional shredded cheese, tomato sauce, and uncooked lasagna. The method of stabilizing the ricotta blend includes the step of treating the blend at a temperature in the range of 160° F. to 170° F. for a time sufficient to confer to the blend a shelf life stability against the growth of Clostridium botulinum for at least 20 weeks. In additional aspects of the method, the cheese blend, and the kit, the cheese blend further includes an additive chosen from among a second cheese other than ricotta, salt, spices, herbs, an edible acid, and a preservative, or a mixture of any two or more of these additives.
A method of preparing a stabilized ricotta cheese blend, said method comprising preparing a ricotta cheese blend consisting of ricotta cheese, salt, a preservative, and a non-ricotta cheese selected from the group consisting of Neufchatel cheese, Parmesan cheese, Romano cheese, Cheddar cheese, Mozzarella cheese, Provolone cheese, cream cheese, and mixtures thereof;
A stabilized ricotta cheese blend, wherein the stabilized ricotta cheese blend is prepared by a method comprising preparing a ricotta cheese blend consisting of ricotta cheese, salt, a preservative, and a non-ricotta cheese selected from the group consisting of Neufchatel cheese, Parmesan cheese, Romano cheese, Cheddar cheese, Mozzarella cheese, Provolone cheese, cream cheese, and mixtures thereof;
Dependencies are inferred from the claim text.