Cheese compositions and processes for preparing the...

Details Cheese compositions and processes for preparing the... Cheese compositions and processes for preparing the...

A - Human Necessities

23

C

A23C 19/09 (2006.01) A23C 19/068 (2006.01) A23C 19/08 (2006.01)

Patent

CA 2079258

A nonpasteurized blended full-fat or reduced fat cheese composition having the taste, texture, and consistence similar to the taste, texture, and consistency of the full fat ripened natural cheese. An unripened cheese and a paste containing protein particles are mixed and heated. The heating is conducted at below pasteurization temperatures to ensure bacterial culture's survival. The presence of live bacterial culture allows for further ripening of the cheese; although further ripening is not needed, it is possible if desired.

L'invention porte sur une composition pour fromage mixte non pasteurisé, entier ou à teneur réduite en gras, possédant le goût, la texture et la consistance d'un fromage entier affiné naturel. On mélange et on chauffe un fromage non affiné et une pâte renfermant des particules de protéine. Le chauffage se fait en dessous de la température de pasteurisation, pour assurer la survie de la culture bactérienne. La présence de culture bactérienne vivante permet à l'affinage du fromage de se poursuivre et, bien qu'un affinage ultérieur ne soit pas obligatoire, il est possible si on le souhaite.

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