ANALOG CHEESE HAVING HIGH PROTEIN CONTENT AND METHODS OF MANUFACTURE

The technology disclosed in this specification pertains to high protein analog cheese and methods of making such analog cheese. More specifically, such analog cheese comprises a crosslinked plant protein and may have a hardness of greater than 3,000 g without adding gums, fibers, or starches. As des...

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Bibliographische Detailangaben
Hauptverfasser:	YURGEC, Matthew, PALANISWAMY, Indumathi Kangampalayam
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The technology disclosed in this specification pertains to high protein analog cheese and methods of making such analog cheese. More specifically, such analog cheese comprises a crosslinked plant protein and may have a hardness of greater than 3,000 g without adding gums, fibers, or starches. As described in this specification are analog cheese masses useful for making an analog cheese.