Jeremy McLeod.,Gabrielle Alyss Gunter,Mykola Shynkaryk
申请号：
US15691959
公开号：
US20180055064A1
申请日:
2017.08.31
申请国别(地区):
US
年份:
2018
代理人:
摘要：
Heating the natural cheese to cause at least one of modification of the structural chemistry of the proteins, completely or partially denaturing proteins, and inactivating proteolytic enzymes, lipolytic enzymes, and microbial organisms within the cheese allows for the cheese to be fried or grilled while maintaining its consistency and shape, baked as Juustoleipa heated and mechanically processed as in cooking-stretching process used for mozzarella. The method produces cheese with various structural and melting properties using a single recipe and manufacturing facility.
