http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2020085073-A1

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publicationDate 2020-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-2020085073-A1
titleOfInvention Food products and systems and methods of making same
abstract Food products and systems and methods for their production involve microfiltration (“MF”) of fluid skim to form a MF retentate, combining the MF retentate with cream and subjecting the combination to ultrafiltration (“UF”) to form a UF retentate. Prior to UF, the composition is formed of non-acidified components. Following UF, the UF retentate is acidified and forms a food product including a high solids content. The solids content may be further increased using evaporation. The resulting cheese or cheese base contains a lower whey protein ratio in a fat:casein:whey protein ratio compared to systems and methods that do not employ MF.
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