Patent US4169160A successfully refreshed from Google Patents.
US4169160A
Expired / Lapsed
US
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Dried soft curd cheese
Assignee: Borden Foods Corp
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Filing: 1978-06-23
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Granted: 1979-09-25
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Expires: 1998-06-23
Abstract
Abstract Alpha cellulose powder is used in the manufacture of dried soft curd cheese, such as bakers cheese or cottage cheese, to increase its texture and water-binding capacity.
Inventors
- 👤 Winston H. Wingerd
- 👤 Carlton K. Bergsbaken
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-06 22:18
CPC Classifications
A; A23; A23C; A23C19/00; A23C19/06; A23C19/086; A23C19/02; A23C19/05; A23C19/054; A23C2250/00; A23C2250/25
Claims Analysis
Total Claims: 5
Claim 1
Independent Claim
183 words
The process for making dried soft curd cheese from milk having improved texture, gel strength and water-binding capacity comprising heat treating milk at a temperature selected from the group consisting of 165° to 195° F. for a period of 5 to 30 minutes and from 280° to 300° F. for about 30 seconds to promote reaction between whey protein and casein in order to maximize water-binding capacity of the dried cheese, condensing the milk, maintaining milk in a quiescent state for a period in excess of 6 hours, coagulating the condensed milk by adding a starter in amount of 1 to 20% by weight of milk solids and rennet in amount of 1 cc of rennet 100 per 10 to 125 pounds of milk solids in the condensed milk and incubating milk for a period of about 3 hours, adding alpha cellulose to the coagulated milk in amount of 0.5 to 10% based on the weight of dried cheese after titratable acidity of the coagulated milk reaches a value within the range of about 1.0 to 1.6, homogenizing and drying the coagulated milk.
Claim 2
Dependent Claim
183 words
The process for making dried soft curd cheese from milk having improved texture, gel strength and water-binding capacity comprising heat treating milk at a temperature selected from the group consisting of 165° to 195° F. for a period of 5 to 30 minutes and from 280° to 300° F. for about 30 seconds to promote reaction between whey protein and casein in order to maximize water-binding capacity of the dried cheese, condensing the milk, maintaining milk in a quiescent state for a period in excess of 6 hours, coagulating the condensed milk by adding a starter in amount of 1 to 20% by weight of milk solids and rennet in amount of 1 cc of rennet 100 per 10 to 125 pounds of milk solids in the condensed milk and incubating milk for a period of about 3 hours, adding alpha cellulose to the coagulated milk in amount of 0.5 to 10% based on the weight of dried cheese after titratable acidity of the coagulated milk reaches a value within the range of about 1.0 to 1.6, homogenizing and drying the coagulated milk.
Claim 3
Dependent Claim
93 words
Process of claim 1 wherein the milk is cow's milk and the heat treating step is continued until protein nitrogen is 2.0 milligrams or less per gram of non-fat milk solids in the milk, the process further including the step of homogenizing the coagulated milk following addition of alpha cellulose and the step of adding a gum selected from the group consisting of hydroxypropyl cellulose, methyl cellulose and mixtures thereof in amount of 0.1 to 0.5% by weight of the dried cheese prior to addition of alpha cellulose but following the quiescent period.
Claim 4
Dependent Claim
37 words
Process of claim 2 wherein milk is skim milk, the condensing step is carried out to yield 8 to 30% solids in the skim milk and drying of the coagulated milk is carried out by spray drying.
Claim 5
Dependent Claim
62 words
Process of claim 3 wherein amount of alpha cellulose is from 1 to 5%, the soft curd cheese is selected from the group consisting of baker's cheese, farmer's cheese, pot cheese, Neufchatel cheese and cottage cheese; and the starter is selected from the group consisting of diacetyl lactis, multiple strain starter containing a mixture of lactic acid forming organisms and mixtures thereof.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1982-09-24 | 1983-03-26 | 1983-09-25 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1986-09-24 | 1987-03-26 | 1987-09-25 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1990-09-24 | 1991-03-26 | 1991-09-25 | $7700.00 | Window Closed / Lapsed |