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filingDate 2004-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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publicationDate 2005-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-2005089601-A1
titleOfInvention Compositions and methods for improving curd yield of coagulated milk products
abstract Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded celluloses into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure and caseinate curd is readily manipulated by standard methods employed in the dairy industry to produce a variety of natural and processed dairy products with increased yield.
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Total number of triples: 58.