Manufacture of spreadable low-fat cheese
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United States of America Patent
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Mar 14, 2000
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app pub date -
Aug 5, 1996
filing date -
Nov 29, 1993
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Abstract
Method of manufacturing spreadable low fat fresh cheese devoid of non-dairy binding or structuring agents or added whey protein having a dry matter content of over 25% wt., a fat content of 0-10 and preferably 0-7% wt. on dry matter and a Stevens value in excess of 200 at 10.degree. C.
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