Low-fat and fat-free cheese with improved properties

Details Low-fat and fat-free cheese with improved properties Low-fat and fat-free cheese with improved properties

A - Human Necessities

23

C

A23C 19/00 (2006.01)

Patent

CA 2683565

The present invention provides compositions and methods for preparing cheese with low fat content and with improved texture, color and baking properties. The compositions and methods of the invention include acidification of the cheese base and the addition of glycerides to manufacture processed or heated curd cheese with improved properties such as texture, stickiness, color and baking properties.

L'invention concerne des compositions et des procédés de préparation de fromage ayant une faible teneur en matière grasse et ayant des propriétés de texture, de couleur et de cuisson améliorées. Les compositions et les procédés de l'invention comprennent l'acidification de la base de fromage et l'additionnel de glycérides pour fabriquer du fromage en grains traité ou chauffé ayant des propriétés améliorées telles que des propriétés de texture, de collant, de couleur et de cuisson.

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