Abstract: Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.

Abstract: The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method for affecting firmness and/or sourness of a fermented dairy product. Hereby is produced a fermented dairy product having improved functional and/or organoleptic properties.

Abstract: Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.

Abstract: Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.

Abstract: The present invention provides a method of making flavorful, organoleptically pleasing natural cheese containing a nutritional supplement. In important embodiments of the method the nutritional supplement includes vitamins, minerals, antioxidants, probiotics, botanicals, and mixtures thereof, and the natural cheese may be Cheddar cheese, Colby cheese, Monterey Jack, Havarti cheese, Muenster cheese, Brick cheese, Gouda cheese, and mixtures thereof.

Abstract: The present invention is directed to a method for providing granules from cheese. In the method, cheese is first shredded into elongated pieces. The shredded pieces of cheese are then frozen. The frozen shredded pieces are placed in a vacuum chamber and a vacuum is drawn in the chamber. The vacuum chamber is then heated to remove moisture from the frozen shredded pieces. Finally, the shredded pieces are subjected to grinding to provide cheese granules.

Abstract: Methods and compositions for flavor enhancement and development in a cultured dairy product employ identification and selection of fat fractions from sources such as milk(butter) fat for use as flavor precursors. The selected fractions are added to the product at a step in the manufacturing process where they are available for flavor development by means characteristic of the product. The selected fractions are preferably enhanced for fatty acids and have low melting points. For a reduced fat product, the flavor precursors are generally added in combination with a fat substitute. Homogenization of all the aqueous protein component in this type of product was an improvement over homogenizing only a portion of this component. The invention is particularly suitable for production of reduced fat cultured dairy products.

Abstract: Methods and compositions are presented to add a flavor to a food by incorporating the flavor into a lipid phase of the food by means of a fat substitute carrier. Adding flavor to the fat substitute carrier, in particular via volatilization, produces excellent characteristics such as reduced mouthcoating and flavor equivalent to that of a comparable full fat food, with the least amount of added triglyceride. The invention is useful for adding flavor to both reduced fat and full fat foods.

Abstract: Process cheese products which are reduced in calories and fat are produced by combining high moisture, fat free, skim milk cheese, with a fatty substance which is non-absorbable non-digestible, and lower in net caloric efficiency than butterfat, animal fat, or vegetable fat. A suitable fatty substance is a polyol polyester, such as, a sucrose polyester.

Abstract: Methods and compositions for flavor enhancement and development in a cultured dairy product employ identification and selection of fat fractions from sources such as milk(butter) fat for use as flavor precursors. The selected fractions are added to the product at a step in the manufacturing process where they are available for flavor development by means characteristic of the product. The selected fractions are preferably enhanced for fatty acids and have low melting points. For a reduced fat product, the flavor precursors are generally added in combination with a fat substitute. Homogenization of all the aqueous protein component in this type of product was an improvement over homogenizing only a portion of this component. The invention is particularly suitable for production of reduced fat cultured dairy products.

Abstract: The present invention is directed to a method and apparatus for developing a uniform temperature gradient in a block of cheese. The apparatus includes a chamber for receiving a cheese block. The chamber has a uniform cross section and has opposed openings separated by the length of the chamber. The chamber is surrounded by insulation on the peripheral surface between the openings. A heat exchange surface is disposed over and closes one of the openings. A second heat exchange surface is disposed over and closes the other of the openings. The temperature of the two heat exchange surfaces are different. When a block of cheese is disposed within the chamber, a temperature gradient can be established in the block of cheese in a relatively short period of time. Thereafter, the cheese block can be sliced into appropriate sections for determining moisture content as a function of cheese temperature.

Abstract: A low fat, high moisture peanut butter composition containing from 0 to 50% peanut flour having less than about 1% peanut oil and from 0 to about 50% of a fat containing peanut source selected from the group consisting of peanut paste from non-defatted peanuts having about 50% peanut oil and partially defatted peanut paste having from about 12% to about 30% peanut oil. The peanut flour and peanut paste are present in the composition at a level sufficient to provide from about 10% to about 24% of peanut protein. The composition also optionally includes from 0 to about 10% of a protein source selected from the group consisting of whey protein isolate, peanut protein isolate and whey protein concentrate. The peanut butter composition has from about 23% to about 40% moisture. The peanut butter composition also includes a humectant and emulsifier system comprising sorbitol, lecithin, glycerine, sodium stearoyl lactylate, xanthan gum and may optionally include polyphosphate.

Abstract: Processes for the bioconversion production of L-ascorbic acid (Vitamin C), and to microorganisms (e.g., Candida Norvegensis MF-56, ATCC 20686 and Candida Norvegensis MF-78, ATCC 20732) and bioconversion media which are specifically adapted for such bioconversion.

Abstract: An apparatus for monitoring a chemical process or fermentation having a flow-through vial which includes a container having a specimen sampling opening and an inlet port and an outlet port defining an internal flow path through which liquid specimen is circulated from a chemical process. A self-sealing septum is adapted to seal off the sampling opening, and a cap having an orifice is engaged with the container, holding the septum in sealing relationship over the sampling opening. Specimen, which reflects current conditions within the chemical process, is periodically aspirated from the vial by extending a hollow needle through the orifice, septum and sampling opening and into the internal flow path.

Abstract: Processes for the fermentation production of L-ascorbic acid (Vitamin C), and to microorganisms (e.g., Candida Norvegensis MF-56, ATCC 20686) and fermentation media which are specifically adapted for such fermentation.