USA: Kraft patents high-lactose process cheese free of crystallisation
Kraft 's latest Cheese Patent 6214404, 'Incorporation of supersaturated lactose in process cheese and product thereof', proposes a method of incorporating over 17% lactose in Process Cheese such that the lactose does not crystallise. Crystals give a grainy mouthfeel to cheese, and evidently, expensive research has gone into obviating it.
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