发明授权
US08920863B2 Method for preparing cheese with improved organoleptic and melting properties
有权
具有改善的感官和熔融性能的制备干酪的方法
- 专利标题： Method for preparing cheese with improved organoleptic and melting properties
- 专利标题（中）： 具有改善的感官和熔融性能的制备干酪的方法
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申请号： US13078673申请日： 2011-04-01
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公开(公告)号： US08920863B2公开(公告)日： 2014-12-30
- 发明人: Chad D. Galer , Paul V. Gass , Aaron S. Handrick , John A. Hirschey , Brian E. LeVine , Carolyn J. Trinka
- 申请人： Chad D. Galer , Paul V. Gass , Aaron S. Handrick , John A. Hirschey , Brian E. LeVine , Carolyn J. Trinka
- 申请人地址： US IL Northfield
- 专利权人： Kraft Foods Group Brands LLC
- 当前专利权人： Kraft Foods Group Brands LLC
- 当前专利权人地址： US IL Northfield
- 代理机构： Fitch, Even, Tabin & Flannery LLP
- 主分类号： A23C19/00
- IPC分类号： A23C19/00 ; A23C19/09 ; A23C19/068 ; A23C19/086 ; A23C19/11 ; A23C19/16
摘要：
Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.
公开/授权文献
- US20110244105A1 Cheese With Improved Organoleptic And Melting Properties 公开/授权日：2011-10-06
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