John A. Lucey,Ciara A. Brickley,Selvarani Govindasamy-Lucey,Mark E. Johnson,John A. Jaeggi,Eileen Merlini Salim
申请号：
US12104142
公开号：
US08623435B2
申请日:
2008.04.16
申请国别(地区):
US
年份:
2014
代理人:
摘要：
The present invention provides compositions and methods for preparing cheese with low fat content and with improved texture, color and baking properties. The compositions and methods of the invention include acidification of the cheese base and the addition of glycerides to manufacture processed or heated curd cheese with improved properties such as texture, stickiness, color and baking properties.
