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1. (WO1991017663) LOW FAT, LOW CHOLESTEROL CHEESE
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/1991/017663 International Application No.: PCT/US1991/003270
Publication Date: 28.11.1991 International Filing Date: 10.05.1991
Chapter 2 Demand Filed: 08.11.1991
IPC:
A23C 19/032 (2006.01) ,A23C 19/05 (2006.01) ,A23C 19/068 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19
Cheese; Cheese preparations; Making thereof
02
Making cheese curd
032
characterised by the use of specific micro-organisms, or enzymes of microbial origin
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19
Cheese; Cheese preparations; Making thereof
02
Making cheese curd
05
Treating milk before coagulation; Separating whey from curd
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19
Cheese; Cheese preparations; Making thereof
06
Treating cheese curd after whey separation; Products obtained thereby
068
Particular types of cheese
Applicants:
FIRST WORLD CHEESE [US/US]; 111 Dunnell Road Maplewood, NJ 07040, US
Inventors:
GAMAY, Aly; US
Agent:
RECHTIN, Michael, D. ; Reinhart, Boerner, Van Deuren, Norris & Rieselbach 111 East Wisconsin Avenue Suite 1800 Milwaukee, WI 53202, US
Priority Data:
522,52711.05.1990US
Title (EN) LOW FAT, LOW CHOLESTEROL CHEESE
(FR) FROMAGE A FAIBLE TENEUR EN GRAISSE ET EN CHOLESTEROL
Abstract:
(EN) A method for manufacture of natural skim milk cheese and or low fat cheese with a final fat content of about 0.3 to 4 %. The method of manufacture uses stabilizers with casein reactivity and/or selected bacterial strains with specific growth temperature and proteolytic activity to impart texture, mouth feel and flavor similar to higher fat natural cheese.
(FR) Procédé de fabrication de fromage naturel à base de lait écrémé et/ou de fromage à faible teneur en graisse ayant une teneur finale en graisse d'environ 0,3 à 4 %. Le procédé de fabrication emploie des stabilisateurs réactifs avec la caséine et/ou des souches bactériennes sélectionnées présentant une température de croissance spécifique et une activité protéolytique, afin que ce fromage offre une texture, une sensation dans la bouche et un goût semblables à ceux du fromage naturel à plus forte teneur en graisse.
Designated States: AT, AU, BB, BG, BR, CA, CH, DE, DK, ES, FI, GB, HU, JP, KP, KR, LK, LU, MC, MG, MW, NL, NO, PL, RO, SD, SE, SU
European Patent Office (AT, BE, CH, DE, DK, ES, FR, GB, GR, IT, LU, NL, SE)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, ML, MR, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)
Also published as:
AU1991078795