06238717 is referenced by 2 patents and cites 7 patents.

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.

Title
Increased stability cottage cheese product
Application Number
9/480744
Publication Number
6238717 (B1)
Application Date
January 10, 2000
Publication Date
May 29, 2001
Inventor
Kaiser Rajinder Nauth
Wheeling
IL, US
David K Hayashi
Chicago
IL, US
Agent
Fitch Even Tabin & Flannery
US
Assignee
Kraft Foods
IL, US
IPC
A23C 19/076
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