Low-acid, high-moisture processed cheese spread and method of making
IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
US-0536406
(1995-09-29)
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발명자
/ 주소 |
- Adrianson Tim M. (Oak Ridge NJ) Brown
- Jr. Alpheus I. (Randolph NJ) Busk
- Jr. G. Curtis (Rockaway NJ) Gunther Stephen A. (Bethlehem PA) Huether Karen D. (Succasunna NJ) Mann Joseph W. (Escondido CA
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출원인 / 주소 |
- Nabisco, Inc. (Parsippany NJ 02)
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인용정보 |
피인용 횟수 :
5 인용 특허 :
0 |
초록
▼
High-moisture, high-pH, shelf-stable cheese spreads containing cheese, preferably a cheese having a pH of 5.4 or lower such as Swiss, Cheddar, American, mozarella, skim milk cheese, or cheese mixtures, water sufficient to provide a total moisture of from 51 to 58% and a pH of from 5.3 to 6.0 are pre
High-moisture, high-pH, shelf-stable cheese spreads containing cheese, preferably a cheese having a pH of 5.4 or lower such as Swiss, Cheddar, American, mozarella, skim milk cheese, or cheese mixtures, water sufficient to provide a total moisture of from 51 to 58% and a pH of from 5.3 to 6.0 are preserved by adding sodium chloride, a phosphate salt, sodium citrate, and sodium lactate in sufficient amounts to maintain the composition free from the growth of Clostridium botulinum and the production of toxin by those organisms during room temperature storage for a period of at least 180 days, preferably 300 days. Some embodiments contain about 1 to 2% sodium citrate, about 1 to 2% sodium lactate, and a combined level of dibasic sodium phosphate and sodium chloride ranging between about 1.3 and 2.2%, and have a moisture content of 52 to 55%, and an overall pH of about 5.3 to 5.6.
대표청구항
▼
A method for preserving a high-moisture, high-pH, shelf-stable spread composition containing cheese comprising adding to the formulation a preservation system comprising sodium chloride, at least about 0.6% of a phosphate salt, sodium citrate, and sodium lactate in sufficient amounts relative to one
A method for preserving a high-moisture, high-pH, shelf-stable spread composition containing cheese comprising adding to the formulation a preservation system comprising sodium chloride, at least about 0.6% of a phosphate salt, sodium citrate, and sodium lactate in sufficient amounts relative to one another to maintain the composition free from the growth of Clostridium botulinum and the production of toxin by those organisms during room temperature storage for a period of at least 180 days, and adjusting the water content so that the total moisture in the final composition ranges from about 51% to about 58% and adjusting the pH from about 5.3 to about 6.0.
이 특허를 인용한 특허 (5)
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Jacobson, Michael R.; Schalow, Stephen M., Acidified imitation cheese sauce and pudding compositions and methods for producing such compositions.
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Jacobson, Michael R.; Schalow, Stephan M., Imitation cheese compositions for use in the manufacture of cheese loaves, slices and the like, and method of producing such compositions.
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Lingel, Thomas, Magnetic instrument pickup.
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Carl E. Banyard ; Richard S. Hornack ; Michael W. Evon, Process for producing low acid food products.
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Abboud, Amna M.; Trecker, Gary W.; Cha, Alice S.; Loh, Jimbay P.; Meyer, Daniel A., Stabilized non-sour dairy base materials and methods for preparation.
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