The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
May. 04, 2021

Filed:

Dec. 23, 2016
Applicant:

Fonterra Co-operative Group Limited, Auckland, NZ;

Inventors:

Christina Puryer Coker, Palmerston North, NZ;

Graeme Shawn Gillies, Palmerston North, NZ;

Palatasa Havea, Palmerston North, NZ;

Stephen Murray Taylor, Palmerston North, NZ;

Assignee:
Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23C 19/068 (2006.01); A23C 9/142 (2006.01); A23C 9/146 (2006.01); A23C 19/05 (2006.01); A23C 19/064 (2006.01);
U.S. Cl.
CPC ...
A23C 19/0684 (2013.01); A23C 9/146 (2013.01); A23C 9/1422 (2013.01); A23C 19/05 (2013.01); A23C 19/051 (2013.01); A23C 19/053 (2013.01); A23C 19/064 (2013.01);
Abstract

The invention relates to the manufacture of a pasta filata cheese comprising a moisture content of at least about 55% by weight, a solids-non-fat content of up to about 45% by weight, the solids-non-fat comprising at least about 70% by weight protein, the protein comprising at least about 65% by weight casein, and a mineral content comprising a total divalent cation content of about 25 to about 75 mMol of divalent cations/100 g casein, and a total monovalent cation content of about 100 to about 250 mMol monovalent cations/100 g casein, and a total cation content of about 150 to about 300 mMol total cations/100 g casein.


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