Patents by Inventor Matthew Zwolfer

Matthew Zwolfer 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).

  • Process cheese containing increased levels of whey protein
    Patent number: 7709037
    Abstract: The present invention provides process cheeses comprising casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further comprises an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited to, whole whey, cheese, and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step, and/or a modified dairy protein source. The modified dairy protein source includes high viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein.
    Type: Grant
    Filed: October 28, 2003
    Date of Patent: May 4, 2010
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Isabelle Laye, Ted Riley Lindstrom, Leslie Lowry, Fu-I Mei, Matthew Zwolfer, Omar Diaz-Castillo, Jordan Dolande, Steven Havlik, Vladimir Rueda
  • Process cheese containing increased levels of whey protein
    Publication number: 20040126473
    Abstract: The present invention provides process cheeses comprising casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further comprises an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited to, whole whey, cheese, and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step, and/or a modified dairy protein source. The modified dairy protein source includes high viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein.
    Type: Application
    Filed: October 28, 2003
    Publication date: July 1, 2004
    Applicant: Kraft Foods Holding, Inc.
    Inventors: Isabelle Laye, Ted Riley Lindstrom, Leslie Lowry, Fu-I Mei, Matthew Zwolfer, Omar Diaz-Castillo, Jordan Dolande, Steven Havlik, Vladimir Rueda
  • Method for preparing process cheese containing increased levels of whey protein
    Patent number: 6669978
    Abstract: The present invention provides process cheeses containing casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further contains an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited to, whole whey, cheese, and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step, and/or a modified dairy protein source. The modified dairy protein source includes high viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein.
    Type: Grant
    Filed: June 15, 2001
    Date of Patent: December 30, 2003
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Isabelle Laye, Ted Riley Lindstrom, Leslie Lowry, Fu-I Mei, Matthew Zwolfer, Omar Diaz-Castillo, Jordan Dolande, Steven Havlik, Vladimir Rueda
  • Process cheese containing increased levels of whey protein
    Publication number: 20020192348
    Abstract: The present invention provides process cheeses comprising casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further comprises an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited to, whole whey, cheese, and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step, and/or a modified dairy protein source. The modified dairy protein source includes high viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein.
    Type: Application
    Filed: June 15, 2001
    Publication date: December 19, 2002
    Applicant: KRAFT FOODS HOLDINGS, INC.
    Inventors: Isabelle Laye, Ted Riley Lindstrom, Leslie Lowry, Fu-I Mei, Matthew Zwolfer, Omar Diaz Castillo, Jordan Dolande, Steven Havlik, Viadimir Rueda
  • High moisture cream cheese texture control
    Patent number: 6303160
    Abstract: A process for producing a high moisture cream cheese having desirable textural characteristics (i.e., increased firmness) is provided. More specifically, the process of the invention provides a high moisture cream cheese with significantly increased firmness by controlling the moisture levels during the manufacturing process at levels below the final target moisture level of the final cream cheese product; the moisture level of the final composition is then adjusted to the final target moisture level by the addition of water. It has surprisingly been found that control of the moisture levels during the manufacturing process in this manner results in-significantly increased levels of firmness in the final cream cheese product. Indeed, the firmness of the high moisture cream cheese product produced using this method is about 5 to about 20 fold greater than standard cream cheese prepared without such moisture control.
    Type: Grant
    Filed: December 14, 2000
    Date of Patent: October 16, 2001
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Isabelle Marie-Francoise Laye, Jimbay P. Loh, David Glenn Pechak, Alice Shen Cha, Bruce Edward Campbell, Ted Riley Lindstrom, Matthew Zwolfer