METHOD FOR THE PRODUCE OF A CHEESE PRODUCT AND A CHEESE PRODUCT WITH REDUCED FAT CONTENT
Patent Information
- Application Number
- DE602018077465
- Authority / Receiving Office
- DE · DE
- Patent Type
- Patents
- Current Assignee / Owner
- Priority Date
- 2017-01-18
- Filing Date
- 2018-01-18
- Publication Date
- 2024-12-11
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
Current industrial processes for manufacturing low-fat cheese struggle to achieve a fat content of less than 5% while maintaining desirable organoleptic properties such as texture, appearance, and taste without the use of additives or texturizers, which are typically compromised in traditional methods.
A process involving mixing and heating a mixture of water, dairy protein material, and minimal fat at specific shear rates and temperatures, followed by coagulation and packaging, results in a cheese product with homogeneous and stable fat globules, enhanced whiteness, and improved texture, achieving a fat content of ≤5% and humidity of 60-75%.
The process produces cheese products with improved rheological and organoleptic characteristics, including a more attractive appearance and supple texture, while maintaining a low fat content, exceeding the limitations of traditional methods.