发明名称 |
Method of Making Fresh Cheese with Enhanced Microbiological Safety |
摘要 |
Described herein is a high moisture, high pH fresh cheese having enhanced microbial food safety and methods of making the high moisture, high pH fresh cheese. Enhanced microbial food safety is achieved by using the combination of a low acid, high antimicrobial producing starter culture with food grade antimicrobial agents.
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申请公布号 |
US2008152757(A1) |
申请公布日期 |
2008.06.26 |
申请号 |
US20060615428 |
申请日期 |
2006.12.22 |
申请人 |
ZHENG ZUOXING;KENNETT CHARLES |
发明人 |
ZHENG ZUOXING;KENNETT CHARLES |
分类号 |
A23L3/34;A01J25/00;C12P1/04 |
主分类号 |
A23L3/34 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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