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Article: Wisconsin Inventors Develop Processed Cheese Making Method
- Article from:
- US Fed News Service, Including US State News
- Article date:
- September 17, 2007
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ALEXANDRIA, Va., Sept. 17 -- Jeng-Jung Yee of Green Bay, Wis., and Charles C. Hunt of DePere, Wis., have developed a processed cheese making method.
According to the U.S. Patent & Trademark Office: "A method of making a processed cheese with improved firmness comprises mixing a protein cross-linking enzyme and optionally first other ingredients with a cheese material having a potential of hydrogen (pH) of less than 5.6, a moisture content of less than 60% and preferably containing one or more coagulating agents, to form a mixture; providing temperature and pH conditions and allowing time for the enzyme to react with protein in the mixture to cross link at least a portion of the protein; ...