Patents by Inventor Nordahl L. Brue

Nordahl L. Brue 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).

  • Yogurt cream cheese
    Patent number: 7258886
    Abstract: A process for making a yogurt cream cheese product comprising steps of: providing a milkfat fluid having an initial butterfat content level; pasteurizing the milkfat fluid to yield a cream cheese precursor; providing a yogurt, and combining the yogurt with the cream cheese precursor to yield a combined precursor; and homogenizing and acidifying the combined precursor; yielding a yogurt cream cheese product. A yogurt cream cheese product comprising between about 8% by weight and about 35% by weight of total butterfat; the yogurt cream cheese product comprising between about 10% by weight and about 40% by weight of yogurt, having a viscosity between about 1,000,000 centipoises and about 3,000,000 centipoises at a temperature of about 74° F.; and yielding less than about 1% syneresis by weight after 15 hours at about 74° F. to about 75° F.
    Type: Grant
    Filed: March 18, 2005
    Date of Patent: August 21, 2007
    Assignee: Franklin Foods, Inc.
    Inventors: Nordahl L. Brue, Jon R. Gutknecht, John B. Ovitt
  • Process for making yogurt cream cheese, and the resulting products
    Publication number: 20040161492
    Abstract: A process for making a yogurt cream cheese product comprising steps of: providing a milkfat fluid having an initial butterfat content level; pasteurizing the milkfat fluid to yield a cream cheese precursor; providing a yogurt, and combining the yogurt with the cream cheese precursor to yield a combined precursor; and homogenizing and acidifying the combined precursor; yielding a yogurt cream cheese product. A yogurt cream cheese product comprising between about 8% by weight and about 35% by weight of total butterfat; the yogurt cream cheese product comprising between about 10% by weight and about 40% by weight of yogurt, having a viscosity between about 1,000,000 centipoises and about 3,000,000 centipoises at a temperature of about 74° F.; and yielding less than about 1% syneresis by weight after 15 hours at about 74° F. to about 75° F.
    Type: Application
    Filed: February 19, 2003
    Publication date: August 19, 2004
    Applicant: Franklin Foods, Inc.
    Inventors: Nordahl L. Brue, Jon R. Gutknecht, John B. Ovitt