AU6090180A - Composite cheese mixture containing alpha-cellulose - Google Patents

Description

COMMONWEALTH OF AUSTRALIA

Patents Act 1952-1969

6090180 CONVENTION APPLICATION FOR A PATENT

XAWe, BROOKE BOND FOODS, INC.,

of 2 Nevada Drive, Lake Success, New York 11040, United States of~ Amert-a,

hereby apply for the grant of a Patent for an invention entitled:- "DEHYDRATED CHEESE COMPOSITION CONTAINING 0(-CZLMLULOSE AND PROCESS FOR PRODUCING SAME AND METHOD FOR USING SANE"$

which is described in the accompanying complete specification. This application is a Convention application and is based on the application numbered 138,908 for a patent or similar protection made in United States of~ A; ierica on 10th April, 1980.

Ar 10ur address for service is- T.G. AHEARN CO. Patent Attorneys, of 85 Eagle Street,. Brisbane, in the State of Queensland, Commonwealth of Australia.

Dated this 29th day of July,1 1980. BROOKE BOND FOODS, INC. By their Patent Attorneys T.G. AHEARN CO.

t A To.. The Commissioner of Patents, Ahearn) k, Box 185, G.P.O., BRISBANE, Australia, 4001

'CONVENTION. FR Company. FR COMMONWEALTH OF AUSTRALIA Patents Act 1952-1969.

DECLARATIONIN SUPPORT OF A CONVENTION APPLICATION FOR A PATENT OR PATENT OF ADDITION ___609018

MRefioIn full) Name of support of the Convention Application made bPA) :qZQBOND W jFOODSL Company. Here for a for an invention insert title ~rTTTTrZF of Invention DEWYDAJ.JiHEES COMIPOSITION COTIIGo-ELLS MIODPOUCN SM AND M'ETHOD FOR USING SAME',

(31er 3) EDI HRJ C, 0 inelr Nme Sand Address of ROOKE BOND FOODS, INC..,_q 2Nevada Drive Scess, of Company Official authorised iNew .lork. 11 040-.. United States of.. Amer~ic to make decartindo solemnly and sincerely declare as follows: 1. 1 am authorised BROOKE BOND FOODS. INC.

the applicant for the to make this declaration on its behalf. 2. The basic application as defined by Section 141 of the Act was icr made id') Country or Conre on the .th day of Apxid., 194 ,by date or dates ITEand PETER X. HOYNAK. JR. and basic I Applicant or Applicants. ti cX C

a ere 3A)..L 7710 Greenbrier Road, Pennsaucken, New Jersey 08110, United of Actual sa so±A eraa 41 ooe d'Thi HIl Inventors. the actual inventor S of the invention, and the facts upon which (1 BROO.BOND..FO DS is entitled to make the application, are as follows: The R UB R

is the assignee of the saa 6 ~W E QN JR. 'ull Name ofAtual Inventors. 4. The basic application referred to in paragraph 2 of this Declaration was.... the first application made in a Convention country in respect of the inventipln the subject of the application.

DECLARED a44AAi this day of. 7 24

Signature.

To:

PATENT ABSTRACT (19) AU (11) AU-A1-60 901/80

4>gAT WCA,

(54) COMPOSITE CHEESE MIXTURE CONTAINING -CELLULOSE (71) BROOKE BOND FOODS INC. (21) 60 901/80 (22) 30.7.80 (24) 10.4.80 (31) 138908 (32) 10.4.80 (33) US (43) 15.10.81 (51)3 A23C 19/14 A23K 1/08 (72) Wittle, L.L. and Hoynak, P.X. Or. (74) AH Claim 1. A cheese composition 'which comprises a mixture of

powdered Q -cellulose including both amorphous and crystalline components and a cheese material selected from the group ponsisting of natural cheeses, process cheeses and combinations thereof.

ND, 38;2

COMON-WEALTH OF AUSTRALIA

Patents Act 1952-1973

Name of Applicant: BROOKE BOND FOODS, INC.

Address of Applicant: 2 Nevada Drive, Lake Success, New York 11040, United States of America.

Actua Inventors: Lawrence L. Wittle Peter X. Hoynak, Jr.

Address for Service: T.G. AHEARN CO., Patert and Trade Mark Attorneys, Eagle Street, Brisbane, Queensland.

COMPLETE SPECIFICATION FOR THrE INVENTION ENTITLED:-

"DEHYDRATED CHEESE COMPOSITION CONTAINING oI-CELLULOSE

AND PROCESS FOR PRODUCING SAME AND METHOD FOR USING SAME"

The following statement is a full description of

tho invention including the best method of performing it

known to us:-

-I

THIS INVENTION relates to an economical, but

highly nutritious, cheese composition which comprises a mixture of powdered o(-cellulose including both amorphous and crystalline components and a natural and/or process

cheese material. The invention also relates to a process for producing the mixture by mixing said cheese materfal with powdered ok-cellulose, and then comminuting the mixture. A dehydrated product is obtained by drying to an extent that the mixture contains no more than about 18%, preferably 7 to 10%, by weight water. The invention also relates to a method for providing nourishment to humans and animals which comprirac-. orally administering to them these cheese compositions. DESCRIPTION OF THE ART Cheese is a highly nutritious and palatable food. It is of dietary value because it contains protein and fat, as well as essential minerals, vitamins and other nutrients, which are normally found in milk, but in a much more concentrated form than these are supplied1 by milk. In addition to its popularity among and nutritional value to humans, cheese is an important food source for most animals. Its palatability makes it an advantageous high- energy protein supplement which enhances the nutritional profile of animal feeds while maintaining necessary energy levels (as a result of its constituent fat and essential amino acids and its favourable calcium/phosphorus ratio). For example, recent -1iterature reports that, tests on endurance horses have given indications that the presence of fat aids in preventing a decirease in blood -2-

Additionally, the SW-40, BW-20, BW-40, BW-100, BW-200 and BW-300 products are white, subdivided fibers or fiber fragments containing no obvious foreign materials and glucose levels; digestible fat is an excellent source of energy for the horses. Also, the literature reports that in other tests it has been shown that an increase in the fat composition of the diet of sows should increase the fat content of their milk, thereby increasing blood glucose levels of the piglets nursed by the sows and improving the piglets' chances for survival. Increased fat content may also improve the average weight gain and feed conversion of livestock in cold environments and should increase feed efficiencies in warm environments. For instance, the literature reports that tests on poultry indicate that increased fat content in feed increases feed-efficiency.

Numerous efforts have been made to concentrate

protein and fat in cheese material and eliminate moisture.

The advantages are significant: convenience in storage and

packaging, increased nutritional value per unit of the

cheese material and reduction in shipping costs attributable

to transportation of water in the cheese material.

Thus, in U.S. Patent 3,694,231 it is suggested that

free-flowing dehydrated cheese products be prepared by

simultaneous introduction of cheese chunks and liquefied

cryogenic gas into a comminution chamber so that the cheese

is frozen and ground, and the resulting comminuted cheese

particles dried from the frozen state i.n a fluidized bed

at a temperature below about 210°C. U.S. Patents 3,573,930

and 3,573,931, relate to dried cheese preparations made by

extruding a high moisture content cheese into an elongated

noodle form, and drying the extruded noodle at elevated

temperatures to a moisture content of up to about 17%.

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about 70o is an especially preferred embodiment.

Furthermore, it has been observed that the above-

identified cheese composition which contains powdered *1 -l 9' 1 -i

U.S. Patent 3,482,999 mentions dried cheese chunks produced

by cutting cheese into .hunks large enough to preclude

excessive mechanical working and small enough to present

adequate .,urface area during drying, and subsequently

drying said chunks in an atmosphere of e.rculating air

having a temperature low enough to preclude exudation of

fat and case-hardening of the cheese surfaces. U.S. Patent

2,401,320 relates to a dried cheese product comprising thin

shreds or fine particles of cheese preliminarily dried to

case-harden same and then subsequently dried and/or

agitated to dehydrate the cheese further. U.S. Patent

1,752,521, mentions a dried cheese product produced by

comminuting cheese into a powder and drying the powder

particles in hot air. Spray-drying and vacuum-drying also

number among conventional drying methods.

However, these techniques are disadvantageous for

various reasons. As note. in U.S. Patent 3,694,231,

conventional techniques for drying are not suitable for

preparing a free-flowing dehydrated cheese product

exhibiting the same organoleptic properties as the fresh

cheese from which the dried product is prepared. The

difficulties in drying stem from the complex biochemical

make-up of cheese itself, which is responsible for a

number of problems not present in the treatment of other

foods. Techniques which involve use of high temperatures

and prolonged exposure to drying conditions result in

scorching or burning of cheese and loss of desirable

volatile components which account for the distinctive

aroma and flavor of fresh cheese. And spray-drying is a

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conditions. These conditions can be applied without risk

of a "melt out" or "oil out" of the fat. So, even at

con di-hinona ianiin norinary heese to melt, the cheese capital-intensive operation; costs" are unacceptably high. Like-wise, freeze-drying is quite extensive in comparison to other food dehydrating techniques. Vacuum drying is also unsatisfactory as a technique for producing free-flowing dehydrated cheese products, since the products are~ noticeably inferior in aroma and flavor as compared with natural cheese starting materials. U.S. Patent 3,023,104, mentions a low-calorie food composit-ion comprising cheese and c,-,llulose crystallite aggregates which are a product of the acid hydrolysis of cellulose. Since the acid hydrolysis of cellulose, which consists of crystalline portions embedded in amorphous portions, results in the elimination of the amorphous portion of cellulose and the retention of only the crystalline celluilose, the crystailline aggregates of the Battista patent are not equivaient to the powdered -cellulose of the claimed invention in which the amorphous portion is retained. In fact, B~ttista's crystallite aggregates, when mixe"d with a suitable cheese material, are inoperative in the claimed process and do not yield the claimed cheese compositions (see Comparative Examples 2 and 3 of this application). U.S. Patent 3,076,709 mentions food compositions comprising cheese and non-ionic alkyl cellulose ethers, such as methyl cellulose, the compositions being readily soluble in cold water. There is no suggestion of the mixing of cheese and powderedz -cellulose, much less the subsequent drying of such a mixture. U.S. Patent 3,020,164 mentions mixtures of methyl cellulose and other ingredients including in the art for each particular cheese material. Where possible, it has been found that about 8.5 to 9% by weight cellulose in the undehydrated mixture is an material having a fruity or other high flavor mixed to form small masses or incorporation in moist bakery or confection productsg There is no suggestion of the mixture of cellulose and cheese.

In a recent development, it has been repozted in

British Patent 1,519,648 that the addition of "powdered

c -cellulose" to soft curd cheese, such as bakers cheese,

cottage cheese, pot cheese, farmers cheese and Neufchatel

cheese, with subsequent drying results in a substantially

dry powder product. But, it is clear frow the patent that

the "o-cellulose powder" taught is in reality a

microcrystalline cellulose, that is, a substance like that

mentioned in U.S. Patent 3,023,104. The British patent

suggests Avicel PH-101 as a suitable "c-cellulose powder".

As noted previously, this microcrystalline cellulose is

inoperative in this invention. Further, the disclosure of

this patent is limited to "soft" cheese containing

relatively large amounts of water; it is taught that the

water-binding capacity of the dried cheese may be increased

so as to improve its texture upon reconstitution with milk

or water. There is no indication that incorporation of

powdered o(-cellulose including both the amorphous and

crystalline components promotes fat retention at

conventional drying conditions.

STATEMENT OF THE INVENTION

It is an object of this invention to provide an

economical source of full-fat natural cheese suitable for

inclusion in animal feed.

It is also an object of this invention to provide

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skill, in the art.

The minimum amount of powdered o(-cellulose

incorporated in accordance with the invention is that

sufficient to impart desired fat-retentive characteristics an economic source of fat and of nutrition comparable to that of milk from lactating animals in a form that is free-flowing.

It is another object of this invention to provide

a source of nutrition which is less expensive, per unit of

nutrition, than other conventional sources.

It is still another object of this invention to

provide an economical palatability enhancer for inclusion

in animal feeds.

It is a further object of this invention to

provide a source of nutrition for which shipping costs,

per unit of nutritional value, are relatively economical

due to decreased water-content.

It is yet a further object of this invention to

provide a dried cheese product comparable to a conventional

spray-dried cheese product at a reduced cost per unit of

nutritional value.

It is also an object of this invention to provide

a conventional and economical process for producing the

product embodiments of this invention.

Additional objects and advantages of the invention

will be evident from the following.

The invention is, accordingly, in a cheese

composition which comprises a mixture of powdered

ok-cellulose including both amorphous and crystalline

components and a cheese material selected from the group

consisting of full-fat natural cheese, process cheeses

and mixtures thereof. In an advantageous embodiment,

this cheese composition comprises a dehydrated mixture of

-7-

As will be appreciated, that the cheese composition of the

present invention exhibits the consistency and appearance

of grated cheese, enhances the convenience of employing it

as an additive to various foods, as well as making it more ne q inc~ thn t he eve 1 an9 herne mnre lfn-h e ehen "sel thne powdered eA -cllulose and the cheese material, the dehydrated mixture containing no more than about 18% by weight water. Also, the claimed invention is directed to a process for the preparation of a cheese composition which comprises mixing powdered d\-cellulose including both amorphous and crystalline components with the cheese material and then comminuting the mixture. A further process embodiment involves drying the mixture to a sufficient extent that it contains no more than 18% water. (As will be understood from the following discussion, in a preferred embodiment of the cheese composition the mixture of powdered ok-cellulose and cheese material contains from 7 to 10% by weight water; a preferred process embodiment involves darying the mixture to a sufficient extent that it contains from 7 to 10% by weight water.) The cheese compositions of the invention are useful as food sources for providing nutrition and energy to both humans and animals, such as domesticated and livestock animals. Therefore, an improved method of providing nourishment to a human or animal organismn by administering orally to the orF-'anism a cheese material, the improvement comprising administering a cheese composition in accordance with the invention, is also an embodiment of the invention. An improved method for supplementing the' normal feed of an animal, the improvement comprising administering to the animal with its normal feed, an amount of a cheese composition in accordance with the invention, is also an aspect of the invention. -8- into chunks or the like. The cheese Material and powdered d-cllulose may be mixed, blended in conventional manner, for example in a paddle mixer. The more thorough the mixing (blending), the greater is the interfacing, and 4 n f Fhp- the -e iw~ieri 91 and nowdered

<4 I"

it is a distinct advantage of the invention ta the cheese eomposition con~tains, and is produced by incorporation of, the above-described powdered ck-cellulose. The cellulose component of the composition interacts With the cheese component to allow removal of water from the composition by economical conventional drying techiniques while substantially retaining the fat content of the cheese, which would or'dinarily melt under conventional drying conditions and be lost. Therefore, drying conditions and apparatus can be specially adapted to minimize the cost of producing the claimed composition relative to nutritionally comparable substances produced by other conventional dehydration techniques, at no appreciable sacrifice to palatability. Moreover, since water content of this product can be reduced, it is no longer necessary to incur large expense in shipping water. Also, as suggested in U.S. Patent 3,69Lk,231, the resistance of cheese to mold and bacteria growth can be enhanzed substantially by .ciucing water content in accordance -with this invention, thereby affording packaging and storage economies. PREFERRED EMBODlIENTS Natural cheeses are advantageously employed. For purposes of this invention, a "natural" cheese is that made directly from milk (or whey, in some instances), by coagulating or curdling the milk, stirr~ing and heating the curd, draining off the whey, and collecting or pressing the curd. Desirable flavor and texture are frequently obtained by curing the cheese, that is, h-ulding

-9-

conditiomis which effect the desired amount of dryinG; but do not cause the cheese material in the composition to melt to any appreciable degree are employed. Preferably, the conditions are such that none of the cheese material Idelts.

it f~or a specitied time at a specified temperature and humidity. NTatural cheeses have been classified by the United States ]spartinent of Agriculture as very hard hard, semi-soft and soft, and as ripened by bacteria, by mold, by surface micro-organisms, or by a combination of these, or as unripened. Some examples are: 1. Very hard (grating): Ripened by bacteria: Asiago old, Parmesan, Romano, Sapsago, Spalen. 2. Hard: #0

Ripened by bacteria, without eyes: Cheddar, Granular or Stirred-curd, and Caciocavallo. Ripened by bacteria, with eyes: Swiss, Emmentaler, and Gruyere. 3. semisoft: Ripened principally by bacteria: Brick and Munster. Ripened. by bacteria and surface micro- organisms: Limburger, Port du Salut, and Tzappist. Ripened principally by blue mold in the interior: Roquefort, Gorgonzola, Blue, Stilton, and Wensleydale 4. Soft: Ripened: Bel Paese, Brie, Camembert, Cooked, Hand, and Neufchatel (as made in France). Unripened: Cottage, Pot Bakers, Cream, Neufchatel (as made in the United States),

temperature and time for drying are also dependent on the size of the cellulose powder particles. Selection of an appropriate particle size allows the use of a higher drying temperature without an "oil out" or "melt out. Thus, although the invention can be practiced with

Mysost, I'rimost, and fresh Ricotta. Processed cheeses, such as processed American cheese, cheesefood and cheese spread, are also suitable. For purposes of' this invention, a processed cheese is that made f'rom a combination of' one or more batches or kinds of natural cheese heated to pasteurization temperatures and packaged. The natural cheeses suitable for practicing the invention may be used senarately or in combination with one another. Also, a natural cheese, or a mixture of' natural cheeses, may be used in combination with one or more prcessed cheeses. The processed cheeses may also be employed separately or in combination with one another. Synthetirc cheeses may also be employed in practicing the in~vention. A key aspect of' the invention is the incorporation of' the above-described powdered Ck-cellulose. Cellulose is a carbohydrate high polymer which is hydrolyzable to glucose and consists of' anhydroglucose units linked together to form long molecular chains. As alluded to previously-, cellulose is a polycrystalline material; that is, it is not a single crystal but consists of crystalline portions embedded i, amorphous portions. It is essential to the invention that both crystalline and amorphous portions of' the cellulose be incorporated in the cheese composition. Convenient sources of such cellulose are wood pulp and cotton fiber. Cellulose is commonly characterized by the average degree of polymerization the degree of'

time and temperatuire combinations. The cheese-~compositions of the invention are ar,itable for animal consumption. These compositions are useful for enhancing the nutritional profile and palatibility of' pet foods, and particularly for adding cheese flavor to same. Further, the compositions can be polymerization equals the ramber of anhydroglucose units per molecular chain. For purposes of this invention, o-cellulose corresponds to a material containing a high percentage (for example 89%) of cellulose exhibiting a high that is, a material typically having 200 or more anhydroglucose units per molecular chain.

OL-cellulose may also characterized in that it is

insoluble in an 18% aqueous solution of sodium hydroxide.

Pure -cellulose is distinguished from8 and s-cellulose, which typically have 10 to 150 and less than

respectively, anhydroglucos tuits per molecular chain,

and are, generally, soluble in the above-mentioned

aqueous sodium hydroxide solution.

The particles (fibers) of the powdered

oY-cellulose are, in general, small enough so that their

incorporation in the cheese material does not impart to

the cheese composition such a grainy character as to detract

significantly from the attractiveness and palatibility of

the cheese composition. Typically, the powder particles

will be up to about 400 microns in average length

preferably up to about 350 microns in average length.

In an advantageous embodiment of the invention, the

powder particles of o(-cellulose may be from about 40 to

about 290 microns in average length.

The following table sets forth several examples

of powdered o-cellulose suitable for practicing the

invention. These products are sold under the trademark

"Solka-Floc" and are commercially distributed by the

Brown Company.

12

nourishment, bulk is provided to the animal in a

convenient manner.

A greater understanding of the invention may be

gained from the following examples.

Example 1 i C GRFA.DE KS-1f),16 SW-4C) BW-20 BW-40 BV-4100 BW-200 BH-300 COLOR v T I, hit(B White White White 'White 'hite Brown I (D AMRAGE PARTICE LENGTI 80- 50- 35- 30- 20- ct MICRONS 290 140 120 60 45 35 25 100 S9iREEN ANALYSIS cD (Ro-Tap, Tyler) -~CD on 35 mesh 10-20 0-3 5-20 0-3 0-1 0-0.5 0-8 (D th~r 100 mesh 40-55 60-75 60-80 80-90 38-98 95-99 60-90 thru 200 mesh 20-30 25-40 35-60 50-65 76-88 80-90 40-75 51- ;2.5 118- '1 2.-2.5- Bulk cc/,m 6.8 6.5 4.2 3.5 2.2 2.2 2.5 -3.6 J, (D Maximun Appaent 02 Density gm/cc 0.18 0.17 0.32 0.40 0.56 0.56 0.50 0.40 -i Minimum Apparent Density gm/cc 0.05 0.10 0.14 0.18 0.29 0,29 0.25 0.16 0.1- 0.1- 0.1- 0.1- 0.1- 0.1- -n ct AsN percent* o O. 0.2 0.2 'X2 0.2 0.2 q Pi CD U.oo6m, 1 0.005 '5 005 0.005 0.005 U) Iron percent _c__n0.0020 0.0020 0.015 0.015 0.015 0.015 0.015 sulphEur W! 0.0031 0.007 001 0.001 0.001 0.0011 percent qO5, 0.005 0.005 0.005 0.005 0.005 0.005 Food and Pharmacuetical Grade, L92 n Ash (UZSP) 3. 0.3- 0.3- percent 0.4 0.4 0.4 0.4 0,4 0.41 0.4 CD pH (100 5.5- 5 .5 5.5- suspension) 6.5 6.5 6.5 6.5 6.5 6.5 MerceUlry.-pm 11O.'1 11T0.1 LT0.1 10.1 11O.1 L20.1 LT0.1 (D H, Arsenic, p0m L1Z 0LTO.1LTO. _1iT0.iJTV.'I U CD Mcrobial Conttent CoU-n~s/gram P) Standard Plate IT 10 L1T 10 LT 10 LT 10 LT 10 LT 10 11 Yeast T.T 10 LT 10 lIT 10 LT110 LT110 LTI10 1T110 Mold T1101T101110 1T10 LT0 1T110 11LT10 ct- Moisture Content Is sypically 5-70/o *Determine at 800OC, non-sulfateE ft (D **Ultrafine Developmental Grade LT-Less Than

ND 38;?2

1.11 W. AM

G-RADE KS-016 SW-40 BW-20 BW-40 BW-100 BW-200 BW-300 COLjOR Ifflite White White Wlhit-e White White White Brown AVERAGE PARTICLE LENGTH 100- 80- 50- 35- 30- 20- M~ICRNS 290 14I0 120 60O 45 35 25 100 SCREEN JANALYSIS (Ro-Tap, Tyler) 10-20 0-3 5-20 0-3 0-1 0-0.5 0-8 Ron 35 mesh thru 100 mesh 40-55 60-75 60-80 30-90 88-98 95-99 60-90 thru. 200 mesh 20-30 25-40 35-60 50-65 ?6-88 80-90 40-75 5.86- 5.1- 1.8- 2.0- 2.3- Bulk cc/gm 6.8 6.5 4.2 3.5 2.2 2.2 2.5 3.6 Maximum Apparent Density gm/cc 0.18 0.17 0.32 0.40 0.56 0.56 0.50 0.40 Minimum Apparent- Density gm/c 0.05 0.10 0.14 0.18 0.29 0.29 0.25 0.16 0.1- 0.1- 0.1- 0.1- 0.1- 0.11- AsIh4percent* 0.2 0.2 0.2 0.2 0.2 0.2 0 2 0.0005 0.0005 0.005 0.005 OO 0.005 0.005 Iron 'Per'cent 0.0020 0.0020 0.015 0.0-1 0.015 0.015 0.015 Sulphur 0.001 0.001 0.001 0.0011 0.0011 0.0011 0.001 1!ercent 0.005 0.005 0.005 0.005 0.005 0.005 0.005 Food and. Tharmacuetical Grades only Ash (USP) 0.5- 0.3- 0.3- 0.3- 0.3- 0.3- 0.3- percent 0.4 0.4 0.4 0.4 0.4 0.4 0.4 pH (1I07c 5.5- 5.5- 5.5- 5.5- 5.5- 5.5- suspension) 6.52 6.5 6.5 6.5 6.5 6.5 Mercury -povm LTO. I 110.1 110.1 LTO.1 110.1 110.1 110.1 Arsenic, ppm LTO.1 LT0.1 110.1 L TO-.1-J-JO 'IJjTU.'I IjTU.'I Microbial Content Counts/grain Standard Plate 11 10 LT 10 LT 10 LT 10 LT 10 LT 10 LT Yeast LT 10L10 10 L T0 1 10LTT T10 110 Mold. LT1 T10LTI10ILT 10T T10 L1110 R11T10 Moisture Content is sypically 5-'770 *Determnined at 800-C, non-sulfated **Ultrafine Developmental Grade LT-Less Than.

Additionally, the SW-40, BW-20, BW-40, BW-100, BW-200

and BW-300 products are white, subdivided fibers or fiber

fragments containing no obvious foreign materials and

exhibiting a slight, characteristic odor. Grades

and BW-20 are distinctly fibrous, grade BW-40 is slightly

fibrous and grades BW-100, BW-200 and BW-300 are free-

flowing powders.

In a preferred embodiment, the cheese composition

is a dehydrated mixture of one or more above-mentioned

cheeses and powdered o-cellulose. That is to say, the

cheese/cellulose mixture, which may have a water content

ranging from about 30% to about 40% (or more) depending on

the cheese(s) used, is dehydrated significantly, for

example, to an extent such that the water content of the

cheese composition is no more than about 18%. Reduction

of water content to the greatest amount practicable

eliminates unnecessary shipping costs attributable to

transportation of water. Shipping costs per unit of

nutritional value are lower. Further, dehydration of

the cheese imparts resistance to mold and bacteria growth.

This resistance is enhanced in a cheese composition which

has a maximum water content of about 18%, and particularly

enhanced in a cheese composition which has a maximum water

content of about 10%. Typically, refrigeration of cheese

compositions having a maximum water content of no more

than about 10% is unnecessary. Cheese compositions

containing 7 to 10% and 3 to 7% by weight water are

preferred embodiments.

A cheese composition having a water content of

14

seconds the sample showed signs of melting, and after about 70o is an especially preferred embodiment.

Furthermore, it has been observed that the above-

identified cheese composition which contains powdered

o -cellulose and a cheese material and only up to about 18%

water is non-hygroscopic. In fact, it is characteristic

of the cheese compositions of the invention that moisture

evaporates therefrom, in ambient atmosphere, down to a

water content of from 3 to 5% by weight. The cheese

compositions do not subsequently re-absorb moisture, which

is a highly advantageous property in connection with, for

example, the packaging of the product for storage and

shipment.

The cheese compositions of the present invention

are characterized by their fat-retentiveness; even the

compositions comprising dehydrated mixtures of cheese(s)

and said powderedcd-cellulose are substantially full-fat

cheese products. This phenomenon is integrally linked to

the incorporation of this powdered O-cellulose.

While not wishing to be bound by the following

hypothesis, a possible explanation of the foregoing is that

the cheese and cellulose mixture comprises a matrix, the

cellulose, forming a net in the cheese to hold it together.

The cellulose absorbs water and fat of the cheese. Under

dehydration conditions, the water in the cellulose, as well

as that remaining in the cheese material, evaporates, but

the fat absorbed and, therefore, bound by the cellulose is

protected because the outer surfaces of the fat-containing

powder particles case-harden to lock the fat content

inside and shield it from relatively severe dehydration

15

q r-r -i -nP phhnh hlh-e been conditions. These conditions can be applied without risk of a "melt out" or "oil out" of the fat. So, even at conditions causing ordinary cheese to melt, the cheese compositions of the present invention maintain not only their integrity as solids, but substantially all of their fat content.

The tactile dryness of the cheese composition is

directly proportional to the cellulose content.

Accordingly, to attain a given desired dryness, one must

increase the amount of cellulose incorporated as the water

content of the cheese increases. Lower amounts of

cellulose may be combined with the direst cheeses, that is,

-those of the "very hard" category. Greater amounts of

cellulose can be combined with the somewhat more moist

"hard" cheeses. Successively larger amounts of cellulose

,may be combined with the even more moist "semisoft" cheeses,

and with the processed cheeses which approximate "semisoft"

cheeses in behavior. Due to their somewhat limited wa&er

contents, the foregoing four classes of cheese are

particularly suited for use in the invention.

Typically, the maximum desirable amount of the

powdered ce-cellulose combined with any of the foregoivg

cheeses or combinations thereof is about 15% by weight, the

balance of the composition before dehydration being

substantially fully cheese. Of course, the amount of

cellulose advantageously combined with the cheese(s) used

depends on the water content of the specific cheese or

combination of cheeses employed, but this is a parameter

which can easily be determined by those of ordinary skill in the art for each particular cheese material. Where possible, it has been found that about 8.5 to 9% by weight cellulose in the undehydrated mixture is an optimum cellulose content for insuring tiae full-fat nature of the cheese composition (even in its dehyrated state) while avoiding a decrease in the palatability of the composition. As mentioned previously, the fourth category of natural cheeses, "soft" cheeses, may also be employed in the invention. It should be recognized, however, that the water content of "soft" cheeses is quite high and, therefore, a relatively large amount of cellulose must be incorporated in a "soft" cheese composition in order to effect the aforementioned results and advantages. The amount of po~wdered o(-cellulose which must be incorporated in a "soft" cheese composition nay be as high as 35% by weight, calculated on the mixture of cheese and cellulose. Accordingly, it may be necessary to trade-off a degree of desirable appearance, aroma and taste in order to attain other desired advantages. Of course, the trade-off may be minimized by using as a cheese material a combination of one or more "soft" cheeses with one or more cheeses from the other categories, thereby lowering the water content of the cheese material. This combination, like very hard, hard, semisoft and processed che'a-ses, is quite suitable for the practice of the invention. As before, the amount of cellulose incorporated in such a he material's specific c.heese material is dependent upon T- nature, but can be easily determined by those of ordinary

-17-

THE CLAIMS DXEFINING THE IN'VENTION ARE AS FOLLOWS: 1. A cheese composition which comprises a mixture of skill in the art.

The minimum amount of powdered o(-cellulose

incorporated in accordance with the invention is that

sufficient to impart desired fat-retentive characteristics

and capacity to remain solid even under relatively severe

drying conditions. Typically, this minimum amount is at

least and in some instances to 3 or by weight,

calculated on the amount of mixture of cheese material and

cellulose.

It is also within the purview of the invention

to incorporate in the cheese compositions usual amounts of

various additives, such as preservatives, flavor enhancers,

vitamins, minerals and the like, as desired. For instance,

examples of such preservatives are Butylatedhydroxyanisole

(BHA), butylated hydroxytoluene (BHT) and propyl gallate.

A cheese composition conforming to the above-

mentioned specifications, especially a composition

comprising a dehydrated mixture of cheese and said

powderedck-cellulose, may resemble grated cheese in

appearance. A typical screen analysis of a composition

comprising the dehydrated mixture referred to above is

as follows:

On U.S.S. No. 12 5.7% Through U.S.S. No. 12 On U.S.S. No. 20 62.3%

Through U.S.S. No. on U.S.S. No. 10 21.4%

Through U.S1.b. On U.S.S. No. 80 7.4%

96.8%

18

wherein the mixture contains no more than about 10% by

weight water. n a rnnmrnci1tinn R-iefin l in 0.10im '7

As will be appreciated, that the cheese composition of the

present invention exhibits the consistency and appearance

of grated cheese, enhances the convenience of employing it

as an additive to various foods, as well as making it more

pleasing to the eye, and hence more palatable, when used as a food source itself.

A further aspect of this invention is a process

for producing a cheese compositi.on including a mixture of

a cheese material and said powdered o0-cellulose with the

mixture being suitable for dehydration. This process

comprises mixing the cheese material with powdered

o-cellulose and then comminuting the mixture, preferably

by grinding. It is preferable that this comminution be

k performed such that the cheese composition resembles

grated cheese in appearance.

The invention also includes a process for the

production of a cheese composition which comprises mixing

an above-mentioned cheese material with the powdered

(-cell'lose, and drying the mixture to a sufficient extent

that it contains no more than 18% by weight water. Again

it is preferred that the mixture be dried to an extent that

it contains 7 to 10% by weight water. Another advantageous

embodiment involves drying the mixture to a water content

of from 3 to 7% by weight. This process, of coarse, may

include the further step of comminuting the mixture,

preferably by grinding, before drying.

The cheese material may, advantageously, itself

be comminuted before mixing with the powdered o-cellulose.

Thus, the constituent cheese(s) may be shredded, broken up

19

further comprises one or more substances selected from the

group consisting of preservatives, vitamins and minerals.

into chunks or the like. The cheese material and powdered

o(-cellulose may be mixed, blended in conventional

manner, for example in a paddle mixer. The more thorough

the mixing (blending), the greater is the interfacing, and

interaction, of the cheese material and powdered

o(-cellulose to enhance the binding of the cheese-fat by

the cellulose and promote the desired results. Also, the

more thorough the mixing step, the greater is the

comminution of the cheese/cellulose mixture. In fact, it

may be advantageous for the mixture to be screened

subsequent to mixing to increase the possibility of removal

of disadvantageously large clumps of cheese and cellulose.

It may also be advantageous to subject the optionally

screened mixture to an additional comminution, such. as

grinding (for example, in a Damrow grinder), to break it

down into smaller-sized particles and combine the cheese

material and cellulose further, thereby increasing

interfacing.

The mixture can then be dried by means of

conventional drying procedures, such as air-drying or

process-drying. An example of such drying procedures is

exposure of the mixture to heated air (or other gaseous

fluid) for a sufficient time to dehydrate the cheese/

cellulose mixture to the desired extent. The temperature

at which the mixture is dried and the time for which it

is exposed to that temperature are correlative, i.e.,

inversely related. Thus, the higher the drying temperature,

the smaller is the amount of time the mixture need be

exposed to that temperature. Time-at-temperature

20

*j including both amorphous and crystalline components wi'h

a cheese material selected from the gr9up consisting of

natural cheeses, process cheeses and combinations thereof, conditions which effect the desired amount of drying'but do not cause the cheese material in the composition to melt to any appreciable degree are employed. Preferably, the conditions are such that none of the cheese material melts.

The claimed invention affords great flexibility

in the sepection of time-at-temperature conditions for

drying, the limitations being that sufficient energy be

introduced to evaporate the desired arount of water but

not so much that the cheese compnsitcais combust, or are

otherwise rendered appreciably less niritional and/or

palatable. Typical drying temperatures ,ange from 100 to

400 0 F, and typical drying times from 5 to 25 minutes.

And, herein lies one of the significant advantages of the

claimed invention. While prior drying techniques, for

example spray-drying, vacarm-drying and freeze-drying,

are quite expensive, directly subjecting cheese to high

drying temperatures, for example 100 to 400 0 F, is out of

the question because the cheese "oils out", that is,

fat liquefies and runs off, oj the cheese simply melts.

In contrast, with the claimed invention the cheese/

cellulose mixture may be heated at a relatively high

temperature for an economically short period of time in a

reasonably inexpensive apparatus, thereby offering

evident processing economies.

The drying temperatures and times for varying

cheese/cellulose mixtures will vary depending on the

cheese(s) incorporated and on the amount of cellulose

incorporated. Furthermore, it has been found that the

21

1 L

32. A process as defined in claim 25, which comprises

mixing powderedd-cellulose, the particles of which are-

up, to 550 microns in average length, with the cheese 11 t i rt temperature and time for drying are also dependent on the size of the cellulose powder particles. Selection of an appropriate particle size allows the use of a higher drying temperature without an "oil out" or "melt out".

Thus, although the invention can be practiced with

particles of size on the order of 20 to 25 microns in

average length, lower drying temperatures and/or shorter

drying times should be observed to avoid melting. However,

with particle sizes of 40 to 150, preferably 100 to 140,

microns in average length not only is the risk of "oil out"

or "melt out" at higher drying temperatures minimized, but

also incorporation of an increased amount of cheese

material in the cheese composition, to enhance its

nutritional value and palatibility, is permitted.

In one advantageous embodiment of the invention

the drying of the cheese/cellulose mixture is effected at

a temperature and for a time sufficient to cause the

mixture to be in the form of puffs of a cellular structure,

the walls beinjg cheese/cellulose mixture and defining

internal hollow volumes, pockets of air. Desirably,

the puffs may be crisp and have a toasted cheese aroma.

Once again, the drying times and temperatures

for producing these puffs will be inversely proportional,

and will vary from one cheese composition to another. One

set of drying conditions which has proved effective is a

temperature of about 325 applied for a time of from

12 to 15 minutes. However, other time/temperature

combinations are also effective, and those skilled in the

art will easily be able to det...iuine one or more suitable

22

XI time and temperature combinations.

The cheese compositions of the invention are

siitable for animal consumption. These compositions are

useful for enhancing the nutritional profile and

palatibility of pet foods, and particularly for adding cheese flavor to same. Further, the compositions can be

used by themselves as livestock and poultry feed, or for

enhancing the nutritional profile of such feeds, as well as

for enhancing the palatability of vitamins, minerals and

medicated feeds. In one highly desirable application, these

cheese compositions are employed as starter supplements

for livestock animals, to increase the fat content of

mother's milk and, therefore, blood glucose levels in

young animals being weaned to improve their chances for

survival and healthy development.

The cheese compositions of the invention are also

useful, generally with an upgrading of the quality of the

cheese incorporated, in food-grade applications for humans,

for example as nutrition and energy sources and as

flavorings in various foods.

To this end, the cheese compositions of the

claimed invention are administrable to human and animal

organisms in amounts effective to provide nutrition to

these organisms. Such a cheese composition is typically

administered in an amount which will provide up to

by weight of the normal feed requirement of a livestock

animal. The cheese composition is administered by

itself or in combination with an animal's normal feed.

An advantage of the foregoing is that, in addition to

I

nourishment, bulk is provided to the animal in a

convenient manner.

A greater understanding of the invention may be

gained from the following examples.

Example 1 54.3 grams of cheddar and swiss cheese trimirings, is an approximately 1:1 ratio were deposited in a Waring

blender. 5.0 grams of powdered oS-cellulose including both

amorphous and crystalline components and having a particle

size of 100 to 140 microns in average length (sold under

the trademark "Solka-Floc" SW-40) were added to the cheese

trimmings. The blender was run at high speed for several

seconds, and a homogeneous blend of about 91.5% by weight

cheese and 8.5% by weight cellulose was obtained. The blend

was, then, air-dried overnight to yield a free-flowing cheese composition exhibiting cheddar color and clean

cheese odor.

Example 2

274.5 pounds of a mixture, containing 75% by

weight natural cheddar cheese and 25% by weight processed

American cheese, were placed in a mixing apparatus, and

subjected to mixing action for one to two minutes to effect

breaking up of the cheese. Then, 25.5 pounds of the

powdered o-cellulose of Example 1 were added all at once.

The lid of the mixing apparatus was closed and after about

to 30 seconds the powdered cellulose had settled. The

mixture, 91.5% by weight cheese and 8.5% by weight

cellulose, was subjected to mixing action in the apparatus

for about about two to three minutes. Subsequently the mixture was passed through a Damrow mill to grind it further.

A sample of this mixture was then subjected to

heat in an Ohaus moisture balance, at a setting of

for 110 minutes. Under this heat, tae water content of

the mixture evaporated so as to indicate an initial water

content of 31.2%. Significantly, despite its exposure to

heat sufficient to dehydrate the tomposition, this mixture

did not melt.

Example 3

Approximately 5 grams of cheddar cheese (sold

under the mark "KRAFT") were subjected to heat in an Ohaus

moisture balance, at a setting of 3.0 to 3.5. The heat was

sufficient to cause an "oiling out" of the cheese and it

melted. Then, approximately 0.2 to 0.5 grams of the powdered

-,-cellulose of Examp1le I were added to the melted cheese and

worked in with a spatula. This misture was then subjected

to heat treatment in the Ohaus moisture balance, at a

setting of 3.0 to 3.5. However, due to the incorporation

of the cellulose, the cheese uonstituert did not oil out.

Subsequently, the heat to which the mixture was

subjected was increased by turning up, to 4.6, the setting

on the moisture balance. Even then, although bulbling was

observed (possibly due to evaporation of water), there was

no overall melting.

Example 4

91.5 grams of natural cheddar cheese were adled

to a blender, and then 8.5 grams of the powdered

C(-cellulose of Example I were added all at once. The blender was run at the No. 10 setbing (grate) for 8 to seconds. A homogeneous mixture of cheese and cellulose was obtained.

This mixture, held in a No. 50 screen, was dried

over the top of a metal brc 4 ler. The cheese/c3llulose

mixture was exposed to heat, stirred for approximately

minutes during same, and then removed and allowed to cool.

The product was in the form of chunks which were very easily

brokn-up. Very little oil was observed,

Example

275 pounds of cheese were deposited in a mixing

apparatus and subjected to mixing action for 1 to 2 minutes.

based on the fat in the cheese, of

Butylatedhydroxylanisole (BHA) in a salt carrier was added.

25.5 pounds of the powdered (-cellulose of Example I were also added. The combination was then blended for 4 to

minutes to yield a free-flowing mixture containing about

moisture, and then dired at 1800F to yield a dehydrated mixture containing about 18% water.

Example 6

275 pounds of cheese and 25.5 pounds of the

powdered o-cellulose of Example I were mixed as described

in Example 5. The mixture was divided into batch A and

batch B.

The batch A mixture was dried at 250 0 F for a

time sufficient to yield a dehydrated mixture having a

moisture content of about

The batch B mixture was dried at a temperature

of 325 0 F. After about 5 minutes the mixture assumed the form of puffs of a cellular structure. These puffs had a moisture content of about 6% and exhibited a toasted cheese odor.

Neither the batch A nor the batch B mixture

oiled out upon drying.

Example 7

91.5 grams of cheese, broken up slightly, and grams of powdered c-cellulose including both amorphouse

and crystalline components and having a particle size of

20 to 25 microns in average length (sold under the trademark

"SOLKA-FLOC" BW-300) were added to a blender. The contents

of the blender were mixed at high speed for 10 to 12

seconds. A sample of the mixture was placed on an Ohaus

moisture balance, which was set to 3.5. Under this heat

treatment, the cheese from the mixture melted, thus

illustrating that with very small particles of 0(-cellulose

powder somewhat less severe drying conditions should be

employed.

Comparative Example 1

54.3 grams of the cheese combination described in

Example 1 were placed in a Waring blender. 5.0 grams of

Griffin's citrus fiber powder, size 100 mesh (available

commercially from Ben Hill Griffin Inc.) were added all at

once to the blender. The cheese and cellulose were blended

at high spped for 8 to 10 seconds. A reasonably

homogenecus mixture of cheese and cellulose was obtained.

A 10 gram sample of this mixture was placed in

an Ohaus moisture balance, set at 3.0 to 3.5 to provide

drying conditions for moisture determination. After seconds the sample showed signs of melting, and after minutes some of the cheese had melted out all together.

Comparative Example 2

54.3 grams of cheddar cheese and 5 grams of

powdered crystalline cellulose (sold under the trademark Avicel RC-591) were combined in accordance with the

procedure reported in Example 1. However, when the

mixture was subjected to the drying conditions used in

Comparative Example 1 for determining moisture content

in the Ohaus moisture balance, the cheese constituent

melted after 1% to 2 minutes.

Comparative Example 3

54.3 grams of cheddar cheese and 5.0 grams of powdered crystalline cellulose (sold under the trademark

Avicel PH-101), as used in British Patent No. 1,519,648, were mixed and then dried in accordance with the procedure

set forth in Comparative Example 2. Drying again resulted

in a very pronounced melting of the cheese constituent of

the cheese composition.

Thus, the claimed invention provides an economical

and nutritious food-source comprising powdered 0(-cellulose,

including both amorphous and crystalline components, and

cheese material selected from the group consisting of

natural cheeses, process cheeses and combinations thereof,

as well as a convenient and economical process for

producing same. The claimed invention is highly

advantageous due to the incorporation of said powdered

o-cellulose, a feature lacking in conventional

embodiments in the art.

The terms and expressions which have been

employed are used as terms of description and not of

limitation, and there is no intention in the use of such

terms and expressions of excluding any equivalents of the

features described, or portions thereof, it being

recognized that various modifications &aapossible within

the scope of the invention.

Claims (1)

1. 99 PV!Pp W 1-1 A- I-

   THE CLAIMS DEFINING THE INVENTION ARE AS FOLLOWS:-

   1. A cheese composition which comprises a mixture of

   powdered o(cellulose including both amorphous and

   crystalline components and a cheese material selected from

   the group consisting of natural cheeses, process cheeses

   and combinations thereof.

   2. A cheese composition as defined in claim 1,

   wherein the powdered o-cellulose is present in an amount

   of 0.5 to 35% by weight.

   3. A cheese composition as defined in claim 1,

   wherein the powdered oL-cellulose particles are of up to

   350 microns in average length. 4. A cheese composition as defined in claim 3,

   wherein the powdered c--cellulose particles are of from

   to 290 microns in average length.

   A cheese composition as defined in claim 4,

   wherein the powdered O-cellulose particles are of from

   to 150 microns in average length.

   6. A composition as defined in claim I, wherein

   the cheese material is selected from the group consisting

   of very hard, hard, semisoft and process cheeses and

   combinations ther.of.

   7. A cheese composition, which comprises a mixture

   of powdered 06-cellulose including both amorphous and

   crystalline components and a cheese material selected from

   the group consisting of natural cheeses, process cheeses

   and combinations thereof, said mixture containing no more

   than about 18% by weight water.

   8. A cheese composition as defined in claim 7, wherein the mixture contains no more than about 10% by weight water.

   9. A cheese composition as defined in claim 7,

   wherein the mixture contains from about 7 to 10% by

   weight water.

   A cheese composition as defined in claim 7,

   wherein the mixture contains from about 3 to 7% by weight

   water.

   11. A cheese composition as defined in claim 7 or 8,

   wherein the mixture contains 0.5 to 35% by weight powdered

   o-cellulose.

   12. A cheese composition as defined in claim 7 or 8,

   wherein the powdered O-cellulose particles are of up to

   350 microns in average length.

   13. A cheese composition as defined in claim 7 or 8,

   wherein the powdered L-cellulose particles are of from

   to 290 microns in average length.

   14. A cheese composition as defined in claim 7 or 8,

   wherein the powdered O-cellulose particles are of from

   to 150 microns in average length.

   A composition as defined in claim 7 or 3,

   wherein the cheese material is selected from the group

   consisting of very hard, hard, semisoft and process cheeses

   and combinations thereof.

   16. A composition as defined in claim 7 or 8,

   wherein the composition is in the form of puffs having

   a cellular structure the walls of which are made up of

   the dehydrated mixture and define internal hollow volumes.

   17. A composition as defined in claim 1 or 7, which further comprises one or more substances selected from the group consisting of preservatives, vitamins and minerals.

   18. A composition as defined in claim I or 7, which

   furother comprises bui ylated hydroxyanisole.

   19. A process for the preparation of a cheese

   composition, which comprises mixing powdered t-cellulose

   including both amorphous and crystalline components with

   a cheese miaterial selected from the group consisting of

   natural cheeses, process cheeses and combinations thereof,

   and subsequently comminuting said mixture.

   A process as defined in claim 18, which comprises

   comminuting said mixture by grinding.

   21. A process as defined in claim 19, wherein the

   cheese material is mixed with powdered OC-cellulose thG

   particles of which are up to 350 microns in average length,

   in an amount such that the mixture contains from 0.5 t

   by weight cellulose.

   22. A process as defined in claim 21, wherein the

   powdered o/-cellulose particles are of from 40 to 290

   microns in average length.

   23. A process as defined in claim 21, wherein the

   powdered o(-cellulose particles are of from 40 to 150

   microns in average length.

   24. A process as defined in claim 19, wherein the

   cheese material is selected from a group consisting of

   very hard, hard, semisoft and process cheeses and

   combinations thereof. A process for the preparation of a cheese

   composition, which comprises mixing powdered. -cellulose including both amorphous and crystalline components wit~h a cheese material selected from the groQup consisting of natural cheeses, process cheeses and combinations thereof, arid without melting the cheese, drying the mixture to a sufficient extent that it contains no more than about 18% by weight water. 26. A process as defined in claim 25, which comprises drying the mixture at a temperature of from 100 to 400 0 for a time sufficient to cause the mixture to contain-no more than about 18%o by weight water. 27. A process as defined in claim 26, which comprises drying the mixture at a tempera~ture of from 100 to 400 0 for a time sufficient to cause the mixture to contain no more than about 10% by weight water. 28. A process as defined in claim 25, which clomprises drying the mixture at a temperature of from 100 to 400 0 for a time sufficient to cause the mixture to contain from about 7 to 10% by weight water. 29. A process as defined in claim 25, which comprises drying the mixture at a temperature of from 100 to 400 0 F for a time sufficient to cause the mixture to contain from about 3 to 7% by weight water. A process as defined in claim 25, w~hich comprises drying the mixture at a temnperature of about 525 0F for a time sufficient to cause the mixture to be in the form of puffs having a cellular structure the walls of which are made up of the mixture and define internal hollow volumes. 51. A process as defined in claim 25, which comprises comminuting said mixture by grinding.

   32. A process as defined in claim 25, which comprises

   mixing powdered ,-cellulose, the particles of which are

   up to $50 microns in average length, with the cheese

   material in an amount such that the mixture contains

   to 55% by weight cellulose.

   33. A process as defined in claim 52, wherein the

   powdered X-cellulose particles are of from 40 to 290

   microns in average length.

   34. A process as defined in claim 53, wherein the

   powdered <-cellulose particles are of from 40 to 150

   microns in average length.

   In a method for providing nourishment to a human

   or animal organism by administering orally a cheese

   material to the organism, the improvement which comprises

   administering the cheese composition defined in claim 7.

   36. In a method for supplementing the normal feed of

   an animal organism by administering orally to the organism

   a cheese material with the normal feed, the improvement

   which comprises administering with the normal feed the

   cheese composition defined in claim 7.

   DATED this 28th day of July, 1980.

   BROOK7 BOND FOOD2, INC. By their Patent Attorneys T.C. APARN 00.

   Ahearn) Fellow Institute of Patent Attorneys of Australia.