US food giant Kraft has patented its new ‘increased stability cottage cheese.’ The present invention relates generally to cottage cheese products and, more particularly, to cottage cheese products having extended shelf-life. More specifically, the present invention relates to method of making cottage cheese in which calcium carbonate, added via the dressing, is converted to carbonic acid and then carbon dioxide within the packaged cottage cheese. The carbon dioxide generated in situ provides a more stable cottage cheese product without affecting the organoleptic and other desirable properties of the cottage cheese product.
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The abstract, which is protected under US patent number 6238717, reads as follows:
An improved cottage cheese product have increased shelf life is provided. A relatively small amount of calcium carbonate is added to the dressing. The calcium carbonate-containing dressing is then blended with cottage cheese curd to form the improved cottage cheese product which is then packed into individual containers. At the pH of the cottage cheese product, the calcium carbonate is converted to carbonic acid which is then converted to carbon dioxide, normally over about a two week period at refrigeration temperatures within the package. Conventional cold pack cottage cheese has an average shelf life of about 20 to about 30 days at refrigeration temperatures. The improved cottage cheese described herein has an average shelf life of about 30 to 40 days or longer at refrigeration temperatures. The increased stability is obtained without loss of organoleptic properties and without extensive process modifications.
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