Inventors:
John R. Rosenau - Amherst MA
John C. Anderson - St. Paul MN
Assignee:
The Regents of the University of Minnesota - Minneapolis MN
International Classification:
A23C 1902, A23C 1912
Abstract:
A dairy based cheese food is prepared by a process involving heating milk to pasteurize and denature whey proteins, acidifying the milk to form curd and whey, separating the curd from the whey, neutralizing the curd by adding a base, mixing an acid with the neutralized curd to reacidify, mixing an additive with the curd, manipulating the curd such as by extrusion, and packaging the curd.