US 12,471,606 B2
Cheese compositions and related methods
Amelia E. Frazier, Minneapolis, MN (US); Nathan S. Morris, Minneapolis, MN (US); and Aaron P. Wlaschin, St. Paul, MN (US)
Assigned to General Mills, Inc., Minneapolis, MN (US)
Filed by General Mills, Inc., Minneapolis, MN (US)
Filed on Nov. 9, 2023, as Appl. No. 18/388,268.
Application 18/388,268 is a continuation of application No. 17/963,577, filed on Oct. 11, 2022, granted, now 11,839,223.
Application 17/963,577 is a continuation of application No. 16/910,192, filed on Jun. 24, 2020, granted, now 11,497,225, issued on Nov. 15, 2022.
Application 16/910,192 is a continuation of application No. 14/648,772, granted, now 10,729,152, issued on Aug. 4, 2020, previously published as PCT/US2013/043218, filed on May 30, 2013.
Claims priority of provisional application 61/731,551, filed on Nov. 30, 2012.
Prior Publication US 2024/0065281 A1, Feb. 29, 2024
This patent is subject to a terminal disclaimer.
Int. Cl. A23C 19/00 (2006.01); A23C 19/082 (2006.01); A23C 19/09 (2006.01); A23C 19/093 (2006.01); A23C 20/00 (2025.01)
CPC A23C 19/00 (2013.01) [A23C 19/082 (2013.01); A23C 19/09 (2013.01); A23C 19/093 (2013.01); A23C 20/00 (2013.01)] 20 Claims
OG exemplary drawing
 
1. A cheese composition comprising:
from 20 to 30 weight percent fat having
a Solid Fat Content in a range from 30 to 50 weight percent at 10 degrees Celsius and less than 10 weight percent at 37.8 degrees Celsius, and
a melting point in a range from 120 to 145° F.;
casein protein in an amount of not greater than 20 weight percent;
emulsifying salt; and
from 25 to 50 weight percent water.