Patents by Inventor Ilkka Huumonen

Ilkka Huumonen has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Cheese and preparing the same
    Patent number: 10080374
    Abstract: The present invention relates to a process for producing cheese, comprising the steps of: providing a first raw material liquid; providing a second raw material liquid; treating the first raw material liquid with a protein crosslinking enzyme to provide an enzyme-treated raw material liquid; mixing the enzyme-treated raw material liquid with the second raw material liquid to provide cheese milk; processing the cheese milk into cheese. The process produces cheese in improved yields while retaining the organoleptic properties of cheese unchanged. The invention further relates to cheese treated with a protein crosslinking enzyme, having the moisture on a fat-free basis of 67% or less and a protein profile of cheese has proteins of molecular weight of less than 66 kDa.
    Type: Grant
    Filed: June 14, 2012
    Date of Patent: September 25, 2018
    Assignee: VALIO LTD.
    Inventors: Terhi Aaltonen, Päivi Myllärinen, Ilkka Huumonen, Emmi Martikainen
  • CHEESE AND PREPARING THE SAME
    Publication number: 20140220178
    Abstract: The present invention relates to a process for producing cheese, comprising the steps of: providing a first raw material liquid; providing a second raw material liquid; treating the first raw material liquid with a protein crosslinking enzyme to provide an enzyme-treated raw material liquid; mixing the enzyme-treated raw material liquid with the second raw material liquid to provide cheese milk; processing the cheese milk into cheese. The process produces cheese in improved yields while retaining the organoleptic properties of cheese unchanged. The invention further relates to cheese treated with a protein crosslinking enzyme, having the moisture on a fat-free basis of 67% or less and a protein profile of cheese has proteins of molecular weight of less than 66 kDa.
    Type: Application
    Filed: June 14, 2012
    Publication date: August 7, 2014
    Applicant: VALIO LTD.
    Inventors: Terhi Aaltonen, Päivi Myllärinen, Ilkka Huumonen, Emmi Martikainen