05431931 is referenced by 16 patents and cites 8 patents.

A method for manufacture of pasta filata cheese from skim milk or fat reduced milk having less than about 2% fat. A culture is added to skim milk and the skim milk is fermented to provide a cultured skim milk. The cultured skim milk is dried to provide a dried cultured skim milk. The dried cultured skim milk is rehydrated by mixing the dried cultured skim milk with water. The rehydrated cultured skim milk is added to non-cultured milk having less than about 2% milk fat in a cheese vat to provide a pasta filata cheese substrate. The pasta filata cheese substrate is then used to make pasta filata cheese by any of the conventionally known methods.

Title
Method for manufacture of low fat pasta filata cheese
Application Number
8/190305
Publication Number
5431931
Application Date
February 2, 1994
Publication Date
July 11, 1995
Inventor
David K Hayashi
Chicago
IL, US
K Rajinder Nauth
Wheeling
IL, US
Agent
Fitch Even Tabin & Flannery
Assignee
Kraft Foods
IL, US
IPC
A23C 19/068
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