System and method for making enhanced cheese

This invention describes a way to make quick-frozen cheese for pizza by taking cheese curds and freezing them directly with cold gas, skipping the usual brine step. It also suggests that various enhancing agents like flavorings or probiotics can be drawn into the curds using negative pressure before freezing.

Why it matters: Consumer demand for functional foods like probiotic-enhanced or low-fat options has grown significantly since 2000. Advances in food processing equipment for vacuum infusion and rapid freezing could make this method more efficient and cost-effective now.

Status: ExpiredProtection ended and was never renewed
How hard to build: SpecializedCryogenic freezing equipment, vacuum chamber, industrial slicer.

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