Including Addition Of Acid Or Acidic Material Patents (Class 426/39)
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Patent number: 5766657Abstract: A method of making melt-controlled cheese and a melt-controlled cheese are described. The method includes mixing a curd produced by adding acid to hot milk and a curd product by rennet coagulation. A cheese with taste and texture similar to natural cheese but with desirable melting properties is produced.Type: GrantFiled: June 21, 1996Date of Patent: June 16, 1998Assignee: California Polytechnic State UniversityInventors: Nana Y. Farkye, Frank Lee, Daniel Best
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Patent number: 5629037Abstract: A steady flow process converts a fluid proteinaceous mix to a cuttable interstage enzymatic curd and thereafter converts the enzymatic curd to a desired end cheese product. The process includes the step of initially combining an accurately metered and proportioned pumpable stream containing proteins, fats and/or oils and other components, and an accurately metered proportioned pumpable acidified water stream containing an enzyme and other non-enzymatic components. A bacterial agent is included in the enzyme stream. The two streams are admixed by directing the streams through an orifice into an acoustic resonating chamber to produce a turbulent jet stream.Type: GrantFiled: February 9, 1995Date of Patent: May 13, 1997Inventor: Bernard J. Gaffney
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Patent number: 5612073Abstract: A low fat cheese curd product including an unripened cheese curd in contact with whey solution which has calcium dissolved therein, said curd having a fat content of about 0.1-3% by weight, a pH of about 4.7-5.5 and a calcium to protein ratio less than conventional skim milk curd.Type: GrantFiled: January 26, 1995Date of Patent: March 18, 1997Assignee: Alpine Lace Brands, Inc.Inventor: Aly Gamay
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Patent number: 5554397Abstract: A method of producing cheese-type food from powdered milk as a starting material, prepared by ultrafiltrating milk, adjusting the ultrafiltrated milk to pH 5.0-5.8 and by spray-drying it, which is then heated and melted with an addition of emulsifying salts. Also a method or producing aged-type cheese by ripening green cheese processed from powdered milk, prepared by adding lactic-acid bacteria starter to ultrafiltrated milk and dried.Type: GrantFiled: June 21, 1994Date of Patent: September 10, 1996Assignee: Snow Brand Milk Products Co., Ltd.Inventors: Hozumi Tanaka, Ryoichi Sueyasu
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Patent number: 5549916Abstract: A low fat cheese product is prepared by mixing liquid milk with a lactic acid producer to prepare a cheese formulation solution. A clotting enzyme, e.g. rennet, is added to the solution, and the solution is then coagulated to form a curd in a whey solution. The pH of the curd is adjusted to and maintained at 4.7-5.5 to dissolve calcium, and whey solution is separated from the curd. The curd is then ripened to form a low fat cheese product.Type: GrantFiled: June 7, 1995Date of Patent: August 27, 1996Assignee: Alpine Lace Brands, Inc.Inventor: Aly Gamay
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Patent number: 5547691Abstract: A method of cheese production using ultrafiltrated, concentrated milk, to which is optionally added a further retentate made from ultrafiltrated milk which has been acidified with at least one starter culture to obtain a pH value of from 4.5 to 5.6. Salt and other additives are added and while supplying cheese rennet, the retentate is pumped into cheese molds or ready-made packages in which the cheese receives a final heat treatment at from 18.degree. to 65.degree. C. for a period of from 4 to 36 hours.Type: GrantFiled: December 16, 1994Date of Patent: August 20, 1996Assignee: Tetra Laval Holdings & Finance S.A.Inventors: Bjarne Kjaer, Bent Pedersen, Jens B. Kjaer
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Patent number: 5478590Abstract: The invention concerns the use of acidic sodium polyphosphates and Maddrell's salt for the production of natural cheese, processed cheese and cheese preparations which have a P.sub.2 O.sub.5 content of 73-77 wt. %, on Na.sub.2 O content of 20-25 wt. %, a water content of 2-3 wt. % and an average linear degree of condensation of 8-20. Preferred are the polyphosphates which are present as comparatively long chains (catena compounds) which are possible cross-linked and contain sodium metaphospbates (tri- and tetra-phosphates) in below 2 wt. %.Type: GrantFiled: August 15, 1994Date of Patent: December 26, 1995Assignee: BK Ladenburg GmbHInventors: Karl Merkenich, Andrea Maurer-Rothmann, Guenter Scheurer, Richard Taenzler
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Patent number: 5445845Abstract: A process for making cheese including the addition of calcium chloride to milk, heating the milk slowly to about 85.degree. C., holding the milk at 85.degree. C. for about 30 minutes, adding hot food-grade organic acid to the milk to reduce pH to about 4.4 to form a curd, removing the whey and cooling curd rapidly to about 8.degree. C. The process lends to making Queso Blanco (white cheese).Type: GrantFiled: November 12, 1993Date of Patent: August 29, 1995Assignee: California Polytechnic State University FoundationInventors: Nana Y. Farkye, B. Bhanu Prasad
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Patent number: 5395630Abstract: A low fat cheese product is prepared by mixing liquid milk with a stabilizer, e.g. carrageenan, and a lactic acid producer to prepare a cheese formulation solution. A clotting enzyme, e.g. rennet, is added to the solution, and the solution is then coagulated to form a curd in a whey solution. The pH of the curd is adjusted to and maintained at 4.7-5.5 and whey solution is separated therefrom. The curd is then ripened to form a low fat cheese product.Type: GrantFiled: May 27, 1994Date of Patent: March 7, 1995Inventor: Aly Gamay
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Patent number: 5378478Abstract: The present invention is directed to a method for the manufacture of a natural cheese. In the method, moisture, salts and lactose are removed from skim milk by ultrafiltration and diafiltration to provide a retentate having between about 60% and about 85% moisture, between about 0.7% and about 2.5% salts, and less than about 1.8% lactose. A lactic acid producing cheese culture is then added to the retentate and the retentate is fermented to a pH of between about 4.8 and about 5.6. The fermentation is effected without coagulating the retentate. An emulsion is then prepared by homogenizing a mixture of an aqueous material and a fat. The emulsion contains from about 10% to about 70% fat. The fat comprises from about 25% to 100% of a polyol fatty acid polyester with the balance being a triglyceride fat. The fermented retentate and the emulsion are then blended together. A milk clotting enzyme is added to the blend and the blend is immediately subjected to evaporation.Type: GrantFiled: December 30, 1993Date of Patent: January 3, 1995Assignee: Kraft General Foods, Inc.Inventors: Mark S. Miller, Kevin J. Surber
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Patent number: 5364641Abstract: Improved process for manufacturing dairy products, characterized by the fact that it comprises the use of an effective amount of at least one of the gluconic and glucoheptonic ions at the latest at the time at which there is a risk of the occurrence of phagic attack of said ferments.Type: GrantFiled: February 22, 1993Date of Patent: November 15, 1994Assignee: Roquette FreresInventors: Marie-Helene Saniez, Michel Serpelloni
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Patent number: 5330773Abstract: A process for making a cheese food product wherein a gelatin solution selected from the class consisting of carragenates, gelatin, guar, carob and xanthan or any mixture thereof is added and dispersed in as homogeneous manner as possible into an ultrafiltered low fat milk or milk residue to produce a milk blend wherein the milk blend is maintained at a temperature in which gelling does not occur within the milk blend, adding an activator such as a lactic acid to the milk blend, molding the milk blend to produce a paste and then subsequently, draining, brining and ripening the paste. During the ripening of the paste, the pH is maintained below or equal to 5 throughout at least 3/4 of the composition of the cheese product. The resulting low fat cheese product has a fat content relative to the dry matter of less than or equal to 50%.Type: GrantFiled: June 24, 1992Date of Patent: July 19, 1994Assignee: Bongrain S.A.Inventors: Rocco Piliero, Nicolas Meugniot
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Patent number: 5232720Abstract: In a method for the preparation of cheese for distribution, milk is concentrated to a dry matter content corresponding to a desired dry matter content of finished cheese through the separation of whey. The concentrated milk is mixed with additives including a substance capable of forming carbon dioxide upon mixing with lactic acid bacteria occurring naturally in milk. When the concentrated milk/additive mixture is packaged into distribution-ready packagings in which it coagulates to form cheese, the carbon dioxide forms tubular passages in the cheese.Type: GrantFiled: October 24, 1991Date of Patent: August 3, 1993Assignee: Tetra Alfa Holdings S.A.Inventor: John Nielsen
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Patent number: 5225220Abstract: A low fat cheese product is prepared by mixing liquid milk with carrageenan and a lactic acid producer to prepare a cheese formulation solution which is coagulated to form a curd in a whey solution. The pH of the curd is adjusted to and maintained at 4.7-5.5 and whey solution is separated therefrom. The curd is then ripened to form a low fat cheese product.Type: GrantFiled: April 30, 1992Date of Patent: July 6, 1993Assignee: Alpine Lace Brands, Inc.Inventor: Aly Gamay
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Patent number: 5165945Abstract: A process for making cheese that can include soluble proteins, such as whey proteins, comprises the steps of renneting the feed stock, heating the renneted feed stock, then adding lactic cultures to the renneted and heat-treated feed stock, removing excess water to produce unfermented cheese and allowing fermentation to proceed to produce fermented cheese. Varied textures of the fermented cheese are achieved by adjusting the degree of the milk clotting enzyme (rennet) action on feed stock, the heat treatment to which the renneted feed stock is subjected, the amount of water removed and the de-watering process conditions. The fermented cheese can be texturized. This process is capable of producing cheese having solids contents from about 40 percent to above about seventy percent by weight. The resulting cheese can be used as natural cheese or as a natural cheese ingredient in the making of processed cheese.Type: GrantFiled: April 23, 1990Date of Patent: November 24, 1992Assignee: Schreiber Foods, Inc.Inventors: Jeng-Jung Yee, Jeffrey L. Kornacki, Rajagopalan Narasimhan
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Patent number: 5116737Abstract: A method is disclosed for growth acid-producing bacterial cultures, such as diary cultures, wherein the culture is selected to contain a urease-producing strain of bacteria and the medium used for the culturing contains added urea. During culturing the urease hydrolyzes the urea to acid-neutralizing ammonia which limits the pH drop of the medium, thereby producing cultures of higher bacterial activity. The urea-containing culture media can also be employed with bacterial cultures which do not produce urease, providing urease is added to the culture medium during growth of the bacteria.Type: GrantFiled: July 27, 1990Date of Patent: May 26, 1992Assignee: Chr. Hansen's Laboratory, Inc.Inventor: David R. McCoy
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Patent number: 5094873Abstract: The present invention is directed to a non-fat natural cheese which is made from a first liquid non-fat milk solids substrate which is made into cheese by various known methods. In the method for making the substrate, a non-fat milk solids source, such as skim milk, is acidified to a pH below the isoelectric point. A blend of the acidified non-fat milk solids source and gum is then prepared. The blend is then subjected to high pressure homogenization to provide a dispersion of the gum in the casein of the non-fat milk solids source. Alternatively, the gum may be dispersed in water and be subjected to high pressure homogenization prior to blending the gum with the acidified skim milk. In this embodiment, only mild low shear mixing is required to provide a dispersion of the gum in the casein of the non-fat milk solids source. The casein/gum dispersion is then combined with a second non-fat milk solids source to provide a non-fat milk solids substrate.Type: GrantFiled: January 11, 1991Date of Patent: March 10, 1992Assignee: Kraft General Foods, Inc.Inventors: Gary L. Kerrigan, Alice A. Heth, Alan C. Hamann
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Patent number: 5080913Abstract: A method for making low fat cheese wherein liquid milk having a fat content of 0% to 0.3% is mixed with carrageenan and then a lactic acid produce is added to the mixture to form a cheese formulation solution. A clotting enzyme, e.g. rennet, is added to the solution and the solution is then coagulated to form a curd and a whey solution. The curd is cut and the whey solution separated therefrom, water is added to the curd and then separated therefrom and finally the curd is ripened to form a low fat cheese having a fat content arising from the fat content of the starting milk.Type: GrantFiled: May 11, 1990Date of Patent: January 14, 1992Assignee: Alpine Lace Brands, Inc.Inventor: Aly Gamay
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Patent number: 5061622Abstract: Disclosed herein is a process for the efficient production of .kappa.-casein GMP on an industrial scale. The production of high-purity .kappa.-casein GMP is realized by using an effluent of rennet-casein curd free of whey proteins, lactose and the like as a starting effluent, adjusting the pH of the effluent to an acidic range to remove calcium phosphate and then subjecting the resulting effluent to a desalting treatment. .kappa.-Casein GMP is used as a standard substance for the assay of sialic acid. It has also attracted attention for its physiological activities and other properties.Type: GrantFiled: May 6, 1988Date of Patent: October 29, 1991Assignee: Snow Brand Milk Products Co., Ltd.Inventors: Shunichi Dosako, Tsuguaki Nishiya, Eiki Deya
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Patent number: 5009914Abstract: For conferring cheese making properties on milk before or after a heat treatment carried out at temperatures above 78.degree. C., which milk is intended for the manufacture of renneted cheeses, an effective quantity, for example 5 to 200 g/hl, of acidogenic agent, for example glucono-delta-lactone, is added before or after the said heat treatment. Application to the manufacture of renneted cheeses from milks which have been heated to a high temperature.Type: GrantFiled: June 14, 1989Date of Patent: April 23, 1991Assignee: Roquette FreresInventor: Michel Serpelloni
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Patent number: 5006349Abstract: A protein product is produced by a process that includes introducing a protein-containing fluid and a reactant stream containing a component reactive with the protein, such as an acid through a resonating chamber. The protein-containing fluid and acid are introduced into the chamber at a velocity and pressure which causes instantaneous mixing of the protein-containing fluid with the acid to form an acidified mixture. The acid is introduced into the chamber in a ratio such that the pH of the protein-containing fluid is lowered past the isoelectric point of the protein.Type: GrantFiled: June 17, 1988Date of Patent: April 9, 1991Assignee: Land O'Lakes, Inc.Inventors: Donald Dahlstrom, Stephen Dybing, Barney J. Gaffney
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Patent number: 4980179Abstract: A method for regulating the structure of fat-containing fresh cheese by ultrafiltration from milk having a percentage of fat in the dry milk solids of more than 0.5% to which, after pasteurization, followed by cooling and adjustment to incubation temperature, a starter culture and rennet are added, followed by a biological acidification at the standard temperature to a pH of at most 4.6, optional thermization at 55.degree. to 60.degree. C., cooling again to ultrafiltration temperature, subjection of the mass obtained to ultrafiltration, mixing of the retentate with the standard additives, and processing the retentate with the additives further by intensive mixing at a temperature of at most 65.degree. C.Type: GrantFiled: June 30, 1988Date of Patent: December 25, 1990Assignee: Melkunie Holland B.V.Inventors: Jacobus P. J. M. Koenraads, Geradus J. J. Broekman, Herman E. Haak
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Patent number: 4959229Abstract: An enhancement of cheese yield and quality through a combination of direct acidification and starter cultures is obtained by preconditioning cold, raw milk by lowering the pH and heat treating. Then the milk is cooled and post-acidified prior to inoculating with starter culture.Type: GrantFiled: March 20, 1990Date of Patent: September 25, 1990Inventors: Malireddy S. Reddy, John Mullen, Clinton J. Washam, C. Gordon Brown, Charles C. Hunt
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Patent number: 4957751Abstract: A method of producing rennet cheese from raw milk, wherein raw milk is standardized, a biological reaction is terminated, a precipitant and cultures are added, cheese mass is separated from whey, and denatured cheese fines are removed from the whey by separation or decantation. The cheese fines are biologically acidified in whey or water, the denatured proteins are removed from the whey or water, the denatured proteins are removed from the whey by separation or decantation, whereby the major proportion of the detrimental calcium is removed along with the separated liquid, the fines are suspended in water or whey, the suspension is warmed for 5 to 10 minutes at 40.degree. to 60.degree. C., the pH is adjusted to form 6.5 to 7.0 and with a 10% neutralization agent, the material is heated to from 80.degree. to 90.degree. C. for 1 to 5 minutes, and the product is returned to the raw milk or added to other dairy products to increase the protein content or the proportion of dry mass.Type: GrantFiled: July 10, 1989Date of Patent: September 18, 1990Assignee: Westfalia Separator AGInventors: Hanno Lehmann, Iloi Wasen, Hubert Pointurier
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Patent number: 4919944Abstract: In the process of the invention for manufacturing soft cheeses from raw milk, in the course of the phase of preparation of the milk before renneting, an acidiogen selected from the group consisting of gluconolactones and glucoheptonolactones is added to the milk in an amount sufficient to attain simply and reliably, in a predetermined time, the exact predetermined renneting pH comprised between 6.0 and 6.6, preferably between 6.0 and about 6.5. The acidogen is advantageously gluconodeltalactone. The process is applied in the manufacture of soft cheeses with mastery of the acidification phase of the milk.Type: GrantFiled: January 18, 1989Date of Patent: April 24, 1990Assignee: Roquette FeresInventors: Guy Bussiere, Jean Lablee
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Patent number: 4919943Abstract: A pasta filata-type cheese is made by combining casein having a desired level of calcium bound thereto, soluble proteins modified to render them less reactive with casein and other cheese ingredients to form a mixture and plasticizing the mixture to form the cheese.Type: GrantFiled: October 16, 1987Date of Patent: April 24, 1990Assignee: Schreiber Foods, Inc.Inventors: Jeng-Jung Yee, Rajagopalan Narasimhan
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Patent number: 4917905Abstract: In the process of the invention for manufacturing cooked pressed cheeses from raw milk, in the course of the phase of preparation of the milk before renneting, an acidogen selected from the group consisting of gluconolactones and glucoheptonolactones is added to the milk in an amount sufficient to attain simply and reliably, in a predetermined time, the exact predetermined renneting pH comprised between 6.70 and 6.40. The acidogen is advantageously gluconodeltalactone. The process is applied in the manufacturing of cooked pressed cheeses with mastery of the acidification phase of the milk.Type: GrantFiled: February 21, 1989Date of Patent: April 17, 1990Assignee: Roquette FreresInventors: Bussiere Guy, Lablee Jean
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Patent number: 4906481Abstract: In the process of the invention for manufacturing marbled cheeses from raw milk, in the course of the phase of preparation of the milk before renneting, an acidogen selected from the group consisting of gluconolactones and glucoheptonolactones is added to the milk in an amount sufficient to attain simply and reliably, in a predetermined time, the exact predetermined renneting pH comprised between 6.0 and 6.6, preferably between 6.0 and about 6.5. The acidogen is advantageously gluconodeltalactone. The process is applied in the manufacture of marbled cheeses with mastery of the acidification phase of the milk.Type: GrantFiled: January 30, 1989Date of Patent: March 6, 1990Assignee: Roquette FreresInventors: Guy Bussiere, Jean Lablee
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Patent number: 4851238Abstract: In the process of the invention for manufacturing "semi-hard cheeses" of the type of uncooked or part-cooked pressed cheeses from milk, in the course of the phase of preparation of the milk before renneting, an acidogen selected from the group consisting of gluconolactones and glucoheptonolactones is added to the milk in an amount sufficient to attain simply and reliably, in a predetermined time, the exact predetermined renneting pH having a value between 6.65 and 6.30. The acidogen is advantageously gluconodeltalactone.Type: GrantFiled: December 17, 1986Date of Patent: July 25, 1989Assignee: Roquette FreresInventors: Guy Bussiere, Jean Lablee
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Patent number: 4851237Abstract: In the process of the invention for manufacturing cheeses from milk powder, by cold renneting, in the course of the phase of preparation of the milk before renneting, an acidogen selected from the group consisting of gluconolactones and glucoheptonolactones is added to the rehydrated milk in an amount sufficient to attain simply and reliably, in a predetermined time, the exact predetermined renneting pH having a value of 5.0 to 6.6. The acidogen is advantageously gluconodeltalactone. The process is applied in the manufacture of cheeses from milk powder, by cold renneting, with mastery of the acidification phase of the milk.Type: GrantFiled: December 17, 1986Date of Patent: July 25, 1989Assignee: Roquette FreresInventors: Guy Bussiere, Jean Lablee
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Patent number: 4826693Abstract: A process for manufacturing cheese flavor powder is disclosed wherein unpasteurized standardized milk containing cheese flavor components is heated and thereafter converted to a powder.Type: GrantFiled: March 10, 1987Date of Patent: May 2, 1989Inventors: Paul F. Smith, Donald W. Geals
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Patent number: 4822623Abstract: Imitation cheese is made by admixing a hydrated casein curd produced by the action of a milk coagulating enzyme on a calcium salt of a milk casein with edible oil and an emulsifying agent with heating at an elevated temperature to form a homogeneous mixture. Preferably, the enzyme is rennet and heating is to above 140.degree. F. An acid is preferably added to the heated mixture with vigorously admixing under homogenizing conditions to produce a homogeneous melted and pasteurized product.Type: GrantFiled: November 21, 1983Date of Patent: April 18, 1989Assignee: Universal Foods CorporationInventor: Jerry L. Middleton
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Patent number: 4810508Abstract: A process for the preparation of foods of animal origin wherein efficacious quantities of lysozyme or its non-toxic salts--and optionally of synergic agents or adjuvant--are added to said foods to the purpose of obtaining foods free of Listeria bacteria.Type: GrantFiled: October 27, 1987Date of Patent: March 7, 1989Assignee: SPA Societa' Prodotti Antibiotici S.p.A.Inventors: Ernani Dell'Acqua, Tiberio Bruzzese, Holger H. Van Den Heuvel
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Patent number: 4719113Abstract: A food product and method of making same which is to have the consistency of cheese as well as the taste of the particular selected cheese, but only has a fraction of the fat and cholesterol content of the normal cheese. The food product is produced by starting with a certain quantity of a liquid such as water and/or milk, heating the liquid to a temperature of approximately one hundred eighty degrees Fahrenheit and then gradually blending into the heated liquid a quantity of a dry mixture until a viscous mixture is obtained. The dry mixture includes dehydrated yogurt powder, vegetable oil and skim milk as its main ingredients. The temperature of this viscous mixture is decreased to approximately one hundred degrees Fahrenheit. Added to and evenly mixed with the viscous mixture is a quantity of yogurt. Excess moisture is then removed from the viscous mixture to obtain a solid firm mass.Type: GrantFiled: May 27, 1986Date of Patent: January 12, 1988Inventor: Nourollah M. Kharrazi
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Patent number: 4716043Abstract: This invention relates to a process for making portioned cheese, wherein concentrated cheese milk is continuously mixed with ordinary auxiliary substances and additives, including a well-defined acidogen, for starting the curdling and ripening processes. The mixture is then filled into suitable individual packages which are closed hermetically. The process is carried out under such controlled conditions that the mixed product is liquid when it is filled into the package, wherein the product then coagulates in the package and undergoes the curdling and ripening processes when left to stand at a suitable temperature.The above manufacturing process gives a high yield of uniform products and reduces the costs owing to the labor-saving, rational and continuous operation.Type: GrantFiled: March 20, 1985Date of Patent: December 29, 1987Assignee: Jens Peter Hansen, Aarhus A/SInventor: Jens Peter S. Hansen
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Patent number: 4689234Abstract: A process and apparatus for the production of cheese. Milk is initially concentrated by ultrafiltration and diafiltration to obtain the desired buffer capacity to lactose ratio in the retentate. Following concentration, an acid, an acid precursor, or a lactic acid producing starter culture is added to the retentate and the retentate is fermented to obtain a final pH of about 4.9 to 5.6 and preferably 5.1 to 5.2. After complete fermentation, a coagulant, such as rennet, is added to the fermented retentate to produce curds. The curds are subsequently treated to remove moisture and obtain the final solids content and texture. The curds can then be drained, salted and pressed. By reaching to a final pH before coagulation, better pH control is obtained over the final product.Type: GrantFiled: November 4, 1985Date of Patent: August 25, 1987Assignee: DEC International Inc.Inventors: Carl A. Ernstrom, Charles G. Brown
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Patent number: 4675194Abstract: A continuous steady state flow process for converting proteinaceous materials by reacting the proteinaceous materials with coagulants or other precipitants in situ. Streams of proteinaceous materials and coagulants are fed into an introduction chamber under a predetermined pressure and are directed through an orifice as a high velocity jet stream into a resonance chamber to impinge against a vibratile element. The energy from the jet stream is transferred to the vibratile element to cause it to vibrate at high sonic or ultrasonic frequencies. The high sonic or ultrasonic energies are transferred to the mixture of proteinaceous materials and coagulants to produce a cavitational effect and cause instantaneous reaction and homogenization of the proteinaceous materials and coagulants to thereby form a protein matrix.Type: GrantFiled: March 3, 1986Date of Patent: June 23, 1987Assignee: Reaction Technology, Inc.Inventor: Bernard J. Gaffney
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Patent number: 4675193Abstract: A two-stage process for producing a cheese-flavored substance is claimed. A flavor development medium is fermented with a source of lipase/protease; the source of lipase/protease is inactivated and the flavor development medium is fermented by at least one lactic acid-producing microorganism which is thereafter inactivated. The source of lipase/protease is preferably a microorganism, especially Candida lypolitica ATCC 20234. The cheese-flavored substance produced by the process and foods containing the cheese-flavored substance produced by the process are also claimed.Type: GrantFiled: October 31, 1983Date of Patent: June 23, 1987Assignee: Borden, Inc.Inventor: Donald P. Boudreaux
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Patent number: 4661357Abstract: A ripened process cheese having the appearance and the organoleptic properties of a soft or hard or semi-hard cheese with a moldy rind, is prepared by forming a cheese block from a cheese melt, acidifying the surface of the cheese block to a pH of 4 to 5 to flocculate surface proteins and form a pre-rind, seeding the acidified surface of the cheese block with ripening molds, and ripening the thus seeded cheese block. Acidification of the surface prevents undue lipolytic and proteolytic breakdown of the cheese by action of enzymes of the molds.Type: GrantFiled: August 2, 1984Date of Patent: April 28, 1987Assignee: Fromageries BelInventors: Jacques Daurelles, Christian Lombart
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Patent number: 4595594Abstract: A cheese flavor product can be prepared by incubating cheese or cheese curd with a lipase enzyme, preincubating the mixture to partially digest the cheese or curd, incubating the partially digested cheese to develop the flavor and admixing cream with the product after preincubation or incubation. The product has an intense cheese flavor which is usable as an additive to cheese or imitation cheese to improve the flavor characteristics thereof.Type: GrantFiled: September 19, 1983Date of Patent: June 17, 1986Assignee: Stauffer Chemical CompanyInventors: Chang R. Lee, Chifa F. Lin, Nicholas Melachouris
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Patent number: 4550028Abstract: Milk is subjected to a combined acidifying and heating treatment in such conditions as to provide a serum and a proteic flocculate (or curd), consisting of casein and/or whey proteins, then after cooling the curd and whey are separated, the latter containing substantially no milk proteins, while the curd practically contains all the milk proteins in the flocculated state, the curd is subjected to a so-called "frigi-compression" step combining compression to a pressure exceeding 100 bars with cooling to a temperature ranging from 0.degree. C. to 5.degree. C., this leading to a protein-concentrated product, wherein the casein is re-suspended. There is thus obtained a dairy raw material which may be used as a pre-cheese and be directly processed into cheese, without syneresis, by addition of rennet.Type: GrantFiled: June 25, 1982Date of Patent: October 29, 1985Assignee: Centrale Laitiere de Haute NormandieInventor: Jean Montigny
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Patent number: 4534982Abstract: A process for producing a cream cheese type food resembled to natural cream cheese, which comprises the steps of:(a) homogenizing and pasteurizing an aqueous mixture of an aqueous dispersion containing non-fat milk solid, a fat or oil and an emulsifier to prepare a cream mix;(b) adding a lactic ferment starter and rennet to the cream mix to ferment the resulting mixture;(c) terminating the lactic fermentation by heating the fermented mixture to 75.degree. to 85.degree. C.;(d) separating and draining whey from the fermented mixture to obtain a curd;(e) adding a stabilizer and salt to the curd, heating the resulting mixture to 70.degree. to 85.degree. C. and kneading the mixture with stirring at a rate of 200 to 1,000 r.p.m. in a closed system; and then(f) homogenizing and cooling the mixture.Type: GrantFiled: February 22, 1983Date of Patent: August 13, 1985Assignee: Fuji Oil Company, LimitedInventors: Hideaki Yoshida, Hayato Kubota
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Patent number: 4460609Abstract: In the manufacture of Cheese of the "pasta filata" type, an intermediate product is obtained by carrying out the coagulation of a protein concentrate, obtained by ultrafiltration of milk, by means of an acid whose concentration is selected so that the calcium concentration, in the coagel resulting from the coagulation, after separation of liquid, is below about 1.5% calculated on the weight of fatfree dry solids.Type: GrantFiled: November 23, 1982Date of Patent: July 17, 1984Assignee: Oerum Sogns Mejeri ApSInventors: Bjarne Kristiansen, Tage Christiansen, Poul F. Jensen, Bent Pedersen, Jens B. Kjaer, Kjeld Kristensen, Svend O. Jensen, Poul Lindstroem, Bjarne Kjaer
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Patent number: 4459313Abstract: A natural cheese analog is produced by coagulating a cheese-like curd from a mixture of conditioned liquid cheese whey and a dry casein material to form a substantially fat-free cheese analog. The fat-free cheese analog is comminuted; further processed by adding a selected fat, preferably in the form of vegetable oils, and adding emulsifiers and other ingredients; and then heated to a temperature in the range of 155.degree.-205.degree. F. until it forms a fluent mass which is subsequently cast into any desired shape. The resultant product is a process cheese analog having any desired flavor, texture and fat content.Type: GrantFiled: November 20, 1981Date of Patent: July 10, 1984Assignee: A. M. Swanson & Associates, Inc.Inventors: Arthur M. Swanson, Edwin E. Wohlt, Robert J. Swanson
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Patent number: 4427701Abstract: A frozen yogurt product, which emulates features of conventional soft serve frozen yogurt but at the lower temperatures of home freezers, has a unique composition with multiple stabilizers, multiple emulsifiers, and multiple sugars, is incubated in multiple stages, and is aerated to a selected specific gravity.Type: GrantFiled: June 1, 1982Date of Patent: January 24, 1984Assignee: Landwide Foods, Inc.Inventor: Robert G. Morley
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Patent number: 4379175Abstract: An imitation cream cheese product suitable for low calorie and low fat diets, having a fat content less than about 4% by weight and a method for making such a product having the appearance, texture and taste of cream cheese is provided. The low fat cream cheese type product is prepared by admixing milk, a fat-containing carrier and stabilizers, heating the mixture at about 150.degree. to 200.degree. F., preferably about 170.degree. to 185.degree. F., and admixing with cottage cheese curd. Preservatives and flavorings may be added before and/or after heating to 150.degree. F., to customize the taste and shelf stability characteristics of the cream cheese type product. The temperature of the milk-fat carrier-stabilizer-curd mixture is controlled to the range 70.degree. to 160.degree. F., preferably 145.degree. to 150.degree. F., to prevent stabilizer setting, to allow use of temperature sensitive flavorants and to maintain a fluid consistency suitable for pumping.Type: GrantFiled: July 21, 1981Date of Patent: April 5, 1983Assignee: The Pro-Mark CompaniesInventor: Donald B. Baker
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Patent number: 4374152Abstract: Acid salts such as sodium bisulfate are used as acidifiers for milk, as well as acidogens in the setting of acidified milk, in acid cheese curd manufacture. The use of an acid salt enables acidifying heated milk or heating milk after acidifying without precipitating protein from the milk.Type: GrantFiled: January 7, 1981Date of Patent: February 15, 1983Assignee: Mallinckrodt International Corp.Inventor: Ira Loter
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Patent number: 4362749Abstract: A spreadable cheese having characteristics of crescenza cheese is prepared by coagulating milk with lactic acid at a pH of 5 to 5.3 to produce curd, draining the curd to a dry matter content of from 30 to 50%, adding salt to the drained curd in an amount of 0.5 to 1% of the total weight of the drained curd and allowing the salted curd to ripen until it is complete. By this process, it is possible to produce on an industrial scale a cheese having characteristics of the traditional crescenza cheese.Type: GrantFiled: April 3, 1981Date of Patent: December 7, 1982Assignee: Societe D'Assistance Technique pour Produits Nestle S.A.Inventor: Tomaso Sozzi
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Patent number: 4352826Abstract: Cheese curd is produced by acidifying milk with an aqueous acidulant mixture containing about 10 to about 60 parts by weight of an acid salt and about 5 to about 40 parts by weight of a free acid. Cottage cheese curd is produced by using an aqueous mixture of sodium bisulfate and sulfuric acid.Type: GrantFiled: October 14, 1980Date of Patent: October 5, 1982Assignee: Mallinckrodt International Corp.Inventors: Donald I. Pearline, Edgar A. Corbin, Jr., Marvin A. Garner
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Patent number: 4328115Abstract: Coagulated protein food products such as cottage cheese, bakers' cheese, cream cheese and "tofu," i.e., soybean curd, are prepared by adding an aliphatic C.sub.2-6 dione and hydrogen peroxide to bovine milk of varying solids content or to soybean milk, the acid necessary for the acidification and protein coagulation being generated by the oxidation of the dione "in situ." This acidogen system is likewise adaptable to the leavening of various bakery doughs in combination with sodium bicarbonate.Type: GrantFiled: May 27, 1980Date of Patent: May 4, 1982Assignee: Mallinckrodt, Inc.Inventor: Fred L. Metz