Patent ID: 9603374
Date: 2017-03-28
CPC Classifications: A23C

Claim:
1. A pasta filata cheese product that has a lactose concentration of 0.5 to 25 wt. %, a non-fat dry milk concentration of at least 6 wt. %, and one or more additional ingredients chosen from a milk protein, an acidity regulator, an acid, an anticaking agent, an antifoaming agent, a coloring agent, an emulsifier, an enzyme preparation, a flavoring agent, a firming agent, a food protein, a gelling agent, a preservative a stabilizer, a thickener, an oil, a fat, a cheese powder, a salt, a nutritional supplement, an acid, an enzyme, a neutraceutical, a carbohydrate, a vitamin, and a mineral, wherein the non-fat dry milk is incorporated into the pasta filata cheese through a slurry comprising the non-fat dry milk, and wherein the slurry has been subjected to at least one of: (i) exposing the slurry to high shear conditions; (ii) homogenizing the slurry; (iii) heating the slurry; and (iv) adjusting the water content of the slurry, and wherein the pasta filata cheese product does not have any powdered lumps of the non-fat dry milk, and wherein the cheese product has a moisture content of about 45 to 60 wt. %.