Patents by Inventor Michael Mitsuo SAITO

Michael Mitsuo SAITO 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).

  • Interactions between cultures, coagulants and technology to increase cheese yields
    Patent number: 11896022
    Abstract: The present invention relates to a process for making low-moisture mozzarella cheese using recent developments in the technical knowledge about the interactions between cultures, coagulants and cheese technology to increase cheese yields and maintain the cheese quality and functionalities. An optimization may lead to a higher pH and higher dry matter of the curd at the whey off step i.e. pH higher than 6.3 and ideally higher than 6.4 and solid non-fact content higher than 18%, without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between 5.05 and 5.25, Ca/SNF between 1.7% and 2.4% and more precisely between 1.7 and 2.2%, dry matter between 53% and 55% and more precisely between 53.5% and 54.5%. The coagulant has a C/P ratio of at least 25.
    Type: Grant
    Filed: January 10, 2019
    Date of Patent: February 13, 2024
    Assignee: Chr. Hansen A/S
    Inventors: Sebastien Roustel, Véronique Jactat, Ulf Mortensen, Viviana Ester Bruno, Michael Mitsuo Saito
  • REDUCTION OF MICROBIAL CONTAMINATION IN DAIRY PRODUCTS BY PHOSPHOLIPASE
    Publication number: 20220007666
    Abstract: The present invention is in the field of dairy technology. It relates to methods of inhibiting the growth of unwanted microorganisms, such as Gram-negative bacteria, yeasts or molds in dairy products by using phospholipase to treat the milk base. The invention also provides dairy products produced therefrom.
    Type: Application
    Filed: November 8, 2019
    Publication date: January 13, 2022
    Applicant: Chr. Hansen A/S
    Inventors: Sebastien ROUSTEL, Michael Mitsuo SAITO
  • INTERACTIONS BETWEEN CULTURES, COAGULANTS AND TECHNOLOGY TO INCREASE CHEESE YIELDS
    Publication number: 20210076696
    Abstract: The present invention relates to a process for making low-moisture mozzarella cheese using recent developments in the technical knowledge about the interactions between cultures, coagulants and cheese technology to increase cheese yields and maintain the cheese quality and functionalities. An optimization may lead to a higher pH and higher dry matter of the curd at the whey off step i.e. pH higher than 6.3 and ideally higher than 6.4 and solid non-fact content higher than 18%, without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between 5.05 and 5.25, Ca/SNF between 1.7% and 2.4% and more precisely between 1.7 and 2.2%, dry matter between 53% and 55% and more precisely between 53.5% and 54.5%. The coagulant has a C/P ratio of at least 25.
    Type: Application
    Filed: January 10, 2019
    Publication date: March 18, 2021
    Applicant: Chr. Hansen A/S
    Inventors: Sebastien ROUSTEL, Véronique JACTAT, Ulf MORTENSEN, Viviana Ester BRUNO, Michael Mitsuo SAITO