PROCESS FOR USING THERMAL TREATMENT TO MODIFY AND CONTROL THE MELT PROPERTIES OF NATURAL CHEESE
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United States of America Patent
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Issued Date -
Mar 1, 2018
app pub date -
Aug 31, 2017
filing date -
Aug 31, 2016
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Abstract
Heating the natural cheese to cause at least one of modification of the structural chemistry of the proteins, completely or partially denaturing proteins, and inactivating proteolytic enzymes, lipolytic enzymes, and microbial organisms within the cheese allows for the cheese to be fried or grilled while maintaining its consistency and shape, baked as Juustoleipa; heated and mechanically processed as in cooking-stretching process used for mozzarella. The method produces cheese with various structural and melting properties using a single recipe and manufacturing facility.
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