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US 8,609,164 B2Granted
Uniformly moist cheese
AssigneeCornell University
InventorDavid M. Barbano
Life of this patent
Estimating the term…
Abstract
The invention provides moist cheeses of uniform composition that are readily and inexpensively made by acidifying milk prior to beginning the cheese making process.
Claims22
A method for making a uniformly moist cheese that comprises:
- acidifying pasteurized milk to a pH of about 5.6 to about 6.2 at a temperature of about 88° F. to about 105° F. with carbon dioxide to produce an acidified milk culture, and making a uniformly moist cheese therefrom;
- wherein the cheese has about 4% to about 20% less fat than a cheese made without carbon dioxide acidification.
A method of making cheese comprising carbonating pasteurized whole milk to about 1500 ppm CO2 to about 1800 ppm CO2 and initiating a cheese making procedure;
- wherein the cheese has about 4% to about 20% less fat than a cheese made without carbon dioxide acidification.
Dependencies are inferred from the claim text.