| 发明名称 |
METHOD OF MAKING FRESH CHEESE WITH ENHANCED MICROBIOLOGICAL SAFETY |
| 摘要 |
Described herein is a high moisture, preserved cheese product having enhanced microbial food safety and methods of making the high moisture, preserved cheese product. Enhanced microbial food safety is achieved by using a combination of organic food preserving acids, a nisin component and an enzyme.
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| 申请公布号 |
CA2684721(C) |
申请公布日期 |
2013.05.28 |
| 申请号 |
CA20092684721 |
申请日期 |
2009.11.05 |
| 申请人 |
KRAFT FOODS GLOBAL BRANDS LLC |
发明人 |
KOERTNER, MARY REGINA;LEWANDOWSKI, VICKIE JANE;MEHNERT, DAVID WEBB |
| 分类号 |
A23C19/097 |
主分类号 |
A23C19/097 |
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