FOOD PRODUCTS AND SYSTEMS AND METHODS OF MAKING SAME
卷宗概要
发明人
Thomas Alexander Glenn, III; Leah T. Blasing; Tessie Rose Ewert
IPC 分类
CPC 分类
Dairy products, such as cheese sauces, process cheese, dairy spreads, and methods and systems for producing such products are disclosed. A substantial portion of the product formulation is derived directly from milk, and methods include adjusting the protein, fat, lactose, and/or moisture content of the milk composition and then producing a fermentate from a lactic acid-producing culture and an enzyme including rennet over a fermentation tank filling period. The pH drop and final pH of the product is influenced by both the lactic acid-producing culture and rennet added during the filling period, and the pH may be controlled by adjusting the milk composition, the rennet and/or starter culture.
原文（中文）
Dairy products, such as cheese sauces, process cheese, dairy spreads, and methods and systems for producing such products are disclosed. A substantial portion of the product formulation is derived directly from milk, and methods include adjusting the protein, fat, lactose, and/or moisture content of the milk composition and then producing a fermentate from a lactic acid-producing culture and an enzyme including rennet over a fermentation tank filling period. The pH drop and final pH of the product is influenced by both the lactic acid-producing culture and rennet added during the filling period, and the pH may be controlled by adjusting the milk composition, the rennet and/or starter culture.