AR042803A1 - ARTIFICIAL CHEESE PRODUCT AND METHOD TO PRODUCE IT - Google Patents

ARTIFICIAL CHEESE PRODUCT AND METHOD TO PRODUCE IT

Info

Publication number
AR042803A1
AR042803A1 ARP030104812A AR042803A1 AR 042803 A1 AR042803 A1 AR 042803A1 AR P030104812 A ARP030104812 A AR P030104812A AR 042803 A1 AR042803 A1 AR 042803A1
Authority
AR
Argentina
Prior art keywords
cheese
composition
artificial
amount
cut
Prior art date
Application number
Other languages
Spanish (es)
Inventor
Michael R Jacobson
Stephan M Schalow
Original Assignee
Afp Advanced Food Products Llc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Afp Advanced Food Products Llc filed Critical Afp Advanced Food Products Llc
Priority to ARP030104812 priority Critical patent/AR042803A1/en
Publication of AR042803A1 publication Critical patent/AR042803A1/en

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  • Dairy Products (AREA)

Abstract

La invención brinda un producto de queso artificial que contiene un acidulante en una cantidad tal que el pH de la composición no es superior a 4,6, agua, preferentemente en una cantidad que es al menos 60% del peso; un hidrocoloide; un componente derivado del queso en una cantidad inferior aproximadamente al 15% del peso de la composición; y un saborizante de queso que es artificial o natural. La composición es lo suficientemente firme para poder ser cortada, rayada, cortada en tiras o cortada en rebanadas. Preferentemente, el acidulante está presente en una cantidad valorable total inferior al 1,5% del peso de la composición, y/o más del 1% de la proteína está presente, lo cual produce como resultado un queso artificial que tiene un sabor, una textura y una consistencia que anteriormente sólo estaban disponibles en un queso fundido pasteurizado.The invention provides an artificial cheese product containing an acidulant in an amount such that the pH of the composition is not more than 4.6, water, preferably in an amount that is at least 60% of the weight; a hydrocolloid; a component derived from cheese in an amount less than about 15% of the weight of the composition; and a cheese flavoring that is artificial or natural. The composition is firm enough to be cut, scratched, cut into strips or cut into slices. Preferably, the acidulant is present in a total titratable amount of less than 1.5% of the weight of the composition, and / or more than 1% of the protein is present, which results in an artificial cheese having a flavor, a texture and consistency that were previously only available in a pasteurized melted cheese.

ARP030104812 2003-12-23 2003-12-23 ARTIFICIAL CHEESE PRODUCT AND METHOD TO PRODUCE IT AR042803A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ARP030104812 AR042803A1 (en) 2003-12-23 2003-12-23 ARTIFICIAL CHEESE PRODUCT AND METHOD TO PRODUCE IT

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ARP030104812 AR042803A1 (en) 2003-12-23 2003-12-23 ARTIFICIAL CHEESE PRODUCT AND METHOD TO PRODUCE IT

Publications (1)

Publication Number Publication Date
AR042803A1 true AR042803A1 (en) 2005-07-06

Family

ID=42777910

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP030104812 AR042803A1 (en) 2003-12-23 2003-12-23 ARTIFICIAL CHEESE PRODUCT AND METHOD TO PRODUCE IT

Country Status (1)

Country Link
AR (1) AR042803A1 (en)

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