Methods and Composition for EPS-Fortified Ingredients in Cheese
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United States of America Patent
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Issued Date -
Aug 8, 2013
app pub date -
May 21, 2011
filing date -
May 21, 2010
priority date (Note) -
Abandoned
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Abstract
The present disclosure relates to methods and compositions for preparing cheese products with exopolysaccharide (EPS). In particular, an EPS-producing culture is deactivated either before or shortly after combination of the EPS-fortified ingredient with a base milk ingredient, i.e. cheese milk. In many cases, the base milk ingredient is a low or reduced fat ingredient. The base milk ingredient may have an added fat. Also contemplated are cheese products made using the disclosed methods and compositions.
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