Reduced fat renneted cheese product and a process of...

Details Reduced fat renneted cheese product and a process of... Reduced fat renneted cheese product and a process of...

A - Human Necessities

23

C

A23C 19/09 (2006.01) A23C 19/05 (2006.01) A23C 19/068 (2006.01)

Patent

CA 2166210

Cheese product essentially free of additives which are to be declared other than usual cheese product ingredients. The cheese product consists mainly of a renneted casein matrix having enclosed therein discrete agglomerates of acid casein in an amount of 5-35 wt. % calculated on the total amount of protein contained in the cheese. A process of manufacturing this cheese product comprises adding 5-35 wt. % of acid casein calculated on the total amount of protein solids to an emulsion and making the cheese product by renneting at temperatures above 20 °C while keeping it free from said additives.

Produits fromagers pratiquement exempts d'additifs qui doivent être déclarés autres que des ingrédients habituels du fromage. Ces produits fromagers sont principalement constitués d'une matrice de caséine caillée renfermant des agglomérats discrets de caséine acide, à raison de 5 à 35 % en poids, pourcentage calculé par rapport à la quantité totale de protéine présente dans le fromage. Un procédé de fabrication de ce produit fromager consiste à ajouter de 5 à 35 % en poids de la caséine acide, pourcentage calculé par rapport à la quantité totale de solides protéiniques, à une émulsion, et à produire le produit fromager par emprésurage à une température supérieure à 20 degrés C, tout en le gardant exempt desdits additifs.

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