Patents by Inventor Lambertus Jacobus Otto Guillonard

Lambertus Jacobus Otto Guillonard 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).

  • METHOD FOR PRODUCING CHEESE
    Publication number: 20100092609
    Abstract: A method of producing curd or cheese from a milk composition comprising the following steps:—heat-treating the milk composition;—adding yeast extract to the heat-treated milk composition before or after the heat treatment;—coagulating the heat treated milk to form a gel;—processing the formed gel into a curd and separating the whey from the curd; and—optionally making cheese from the curd.
    Type: Application
    Filed: December 18, 2007
    Publication date: April 15, 2010
    Inventors: Albertus Alard van Dijk, Natalja Alekseevna Cyplenkova, Johanna Bernardina Remmerswaal, Lambertus Jacobus Otto Guillonard, Baukje Folkertsma
  • Method for Producing Cheese Using Heat Treated Milk and a Protein Hydrolysate
    Publication number: 20090081329
    Abstract: The present invention describes a method of producing curd or cheese from a milk composition consisting of the following steps:—heating the milk, —adding to the heat treated milk a protein hydrolysate, —adding to the heat treated milk a coagulant to form a gel, and—processing the formed gel into a cheese curd and separating the whey from the curd.
    Type: Application
    Filed: December 21, 2005
    Publication date: March 26, 2009
    Applicant: DSM IP ASSETS B.V.
    Inventors: Albertus Alard Van Dijk, Baukje Folkertsma, Lambertus Jacobus Otto Guillonard
  • Transfer of Active Compounds to Curd During Cheese Making
    Publication number: 20080220124
    Abstract: The present invention relates to a composition comprising a whey protein and an active compound, wherein the composition releases at most 30 wt % of the active compound when hydrated in Jennes-Koops buffer at room temperature during a period of 30 minutes. The invention also relates to a production method for the composition. During the cheese making process this composition can be added to milk. The enzymes are then mainly released from the particle after the separation of curd from the whey has taken place.
    Type: Application
    Filed: February 15, 2006
    Publication date: September 11, 2008
    Applicant: DSM IP ASSETS B.V.
    Inventors: Albertus Alard Van Dijk, Lambertus Jacobus Otto Guillonard, Andre Leonardus Roos