Preparation Or Treatment Of Cheese Curd Or Cheese Patents (Class 426/36)
  • Patent number: 10188122
    Abstract: A method is disclosed for cutting cheese curd mass in a curd vat. A cutting apparatus is inserted into the vat before the curd mass is formed. A first cutting frame is used to cut the cheese curd in a first direction along one plane of the curd vat. The first cutting frame comprises one or more cutting wires extending in one or more directions. The method further comprises using a second cutting frame with one or more cutting wires extending in one or more directions. The second cutting frame operates in a second direction, wherein the second cutting operation removes the apparatus from the curd vat.
    Type: Grant
    Filed: February 13, 2015
    Date of Patent: January 29, 2019
    Inventor: Dewayne Oakley
  • Patent number: 10154673
    Abstract: The invention provides protein-functionalized magnetic nanoparticles comprising magnetic nanoparticles (MNPs) to which a lactose-binding protein or enzyme has been immobilized. The protein-functionalized magnetic nanoparticles are particularly suitable for separating lactose from a lactose-containing solution, such as milk, cheese, yoghurt, flavored milk or the like. The protein-functionalized MNPs can be added to the lactose-containing solution and be allowed to bind to the lactose in the solution. The MNPs, to which the lactose is bound, can then be magnetically removed from the solution, e.g. by applying an external magnetic field.
    Type: Grant
    Filed: January 27, 2015
    Date of Patent: December 18, 2018
    Assignee: STELLENBOSCH UNIVERSITY
    Inventors: Amanda Jane Dodd, Lubertus Klumperman, Pieter Swart
  • Patent number: 10021890
    Abstract: The invention relates to a process for treating animal skim milk and sweet whey and/or acid whey, having: (a) ultrafiltration (UF1) of a first liquid composition including animal skim milk with 70-90 wt % casein and 10-30 wt % whey proteins, based on total protein, over a first ultrafiltration membrane having a molecular weight cut-off of 2.5-25 kDa using a volume concentration factor of 1.5-6 to obtain a retentate (UFR1) and a permeate (UFP1); (b) ultrafiltration (UF2) of a second liquid composition including sweet whey and/or acid whey over a second ultrafiltration membrane having a molecular weight cut-off of 2.5-25 kDa using a volume concentration factor of 2-15 to obtain a retentate (UFR2) and a permeate (UFP2); and (c) mixing the UF retentate originating from step (a) with the UF retentate originating from step (b) to obtain a mixture of UF retentates.
    Type: Grant
    Filed: April 3, 2014
    Date of Patent: July 17, 2018
    Assignee: N.V. Nutricia
    Inventors: John Tobin, Jitti Chiaranaipanich, Rudolph Eduardus Maria Verdurmen, Antonius Hendricus Janssen, Olivier Bertrand Rabartin, Raoul Charles Johan Moonen, Martijn Johannes Van Der Hoeven
  • Patent number: 9980501
    Abstract: The probiotic dairy products with date syrup additives include probiotic yogurts made from both fresh and dried milk, as well as probiotic soft cream cheese. With the addition of date syrup, the probiotic dairy products have increased storage lifetimes, improved textures and tastes, and greater concentrations of probiotic bacterial cultures. The date syrup has a concentration of 5-20 vol %. Optimal results are found for a date syrup concentration of 15 vol %.
    Type: Grant
    Filed: December 26, 2014
    Date of Patent: May 29, 2018
    Inventors: Salah Mohammed Aleid, Fahad Mohammed Al-Jasass, Ahmed Alaa El Din El-Neshwy
  • Patent number: 9681676
    Abstract: Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.
    Type: Grant
    Filed: October 28, 2013
    Date of Patent: June 20, 2017
    Assignee: Leprino Foods Corporation
    Inventors: Richard K. Merrill, Mayank Singh
  • Patent number: 9603374
    Abstract: Soft or firm/semi-hard ripened or unripened cheese products that has a native or modified starch and one or more additional ingredients are described. The additional ingredients may be chosen from a non-fat dry milk, a milk protein, an acidity regulator, an acid, an anticaking agent, an antifoaming agent, a coloring agent, an emulsifier, an enzyme preparation, a flavoring agent, a firming agent, a food protein, a gelling agent, a preservative, sequestrants, a stabilizer, a thickener, an oil, a fat, a cheese powder, a salt, a nutritional supplement, an acid, an enzyme, a neutraceutical, a carbohydrate, a vitamin, and a mineral. The starch, and additional ingredients may have a combined concentration of greater than 10%, by weight of the cheese product.
    Type: Grant
    Filed: April 11, 2013
    Date of Patent: March 28, 2017
    Assignee: Leprino Foods Company
    Inventors: Richard K. Merrill, Mayank Singh
  • Patent number: 9554583
    Abstract: The present invention provides a process for the preparation of freeze dried microorganism composition, comprising the step of (i) subjecting a frozen composition comprising micro-organisms to a drying pressure of from 133 Pa [1000 mT] to 338 Pa [2540 mT] such that at the drying pressure the frozen composition is dried by sublimation of water present in the frozen composition to provide a freeze dried composition comprising the micro-organisms.
    Type: Grant
    Filed: December 7, 2012
    Date of Patent: January 31, 2017
    Assignee: DUPONT NUTRITION BIOSCIENCES APS
    Inventors: Christophe Hollard, Ronald Agee
  • Patent number: 9408878
    Abstract: The present invention concerns strains of Lactococcus lactis capable of inhibiting the growth of a pathogenic microorganism and/or improving the intestinal epithelial barrier integrity. These strains are suitable for use in the treatment or prevention of a digestive disorder.
    Type: Grant
    Filed: December 17, 2010
    Date of Patent: August 9, 2016
    Assignee: Compagnie Gervais Danone
    Inventors: Isabelle Chambaud, Biliana Lesic
  • Patent number: 9332770
    Abstract: The present invention discloses a method for producing a fermented dairy product, preferably cheese, comprising inoculating milk with lactic acid bacteria capable of producing a Class IIa type bacteriocin; and lactic acid bacteria capable of producing a Class I type bacteriocin.
    Type: Grant
    Filed: July 3, 2012
    Date of Patent: May 10, 2016
    Assignee: CSK Food Enrichment B.V.
    Inventors: Carmel Griffin, Susan Mills, Paul Ross, Willem Cornelis Meijer, Lourdes Mariela Serrano Davalos
  • Patent number: 9307775
    Abstract: A method of recombinantly producing a non-bovine pre-prochymosin, prochymosin or chymosin derived from ruminant species including deer species, buffalo species, antelope species, giraffe species, ovine species and caprine species; Camelidae species such as Camelus dromedarius; porcine species; or Equidae species. The recombinant enzymes are used in milk coagulating compositions in cheese manufacturing based on cow's milk and milk from any animal species which are used in cheese manufacturing including camel's milk.
    Type: Grant
    Filed: September 3, 2013
    Date of Patent: April 12, 2016
    Assignees: CHR. HANSEN A/S, EIDGENOSSISCHE TECHNISCHE HOCHSCHULE ZURICH
    Inventors: Stefan Kappeler, Zakaria Farah, Johannes Maarten Van den Brink, Henrik Rahbek-Nielsen, Peter Budtz
  • Publication number: 20150147436
    Abstract: The present invention provides methods, compositions, and systems for producing cheese with S. thermophilus and a urease inhibitor, and for producing cottage cheese with S. thermophilus that is partially or completely deficient in its ability to release ammonia from urea. The present invention also provides methods, compositions, and systems for reducing the amount of open texture (e.g., slits, cracks, or fractures) in gassy cheeses, such as cheddar cheese.
    Type: Application
    Filed: January 9, 2015
    Publication date: May 28, 2015
    Inventor: Lars W. Petersen
  • Publication number: 20150140169
    Abstract: The invention relates to a polypeptide having chymosin activity which: a. is capable of hydrolysing bovine alpha s1-casein at position F23F24 so as to form ?s1-I CN (f24-199) more rapidly than camel chymosin; and b. has a C/P ratio higher than the C/P ratio of bovine chymosin.
    Type: Application
    Filed: May 3, 2013
    Publication date: May 21, 2015
    Inventors: Petrus Jacobus Theodorus Dekker, René Marcel De Jong, Michael Dennis Tabeling, Cornelis Marinus Muijlwijk
  • Patent number: 9028896
    Abstract: A method for producing cottage cheese by using Streptococcus thermophilus bacteria.
    Type: Grant
    Filed: July 9, 2010
    Date of Patent: May 12, 2015
    Assignee: Chr. Hansen A/S
    Inventors: Morten Carlson, Thomas Janzen
  • Publication number: 20150118356
    Abstract: A variant polypeptide having chymosin activity, wherein the variant has an amino acid sequence which, when aligned with the chymosin comprising the sequence set out in SEQ ID NO: 2, comprises at least one substitution of an amino acid residue corresponding to any of amino acids 2, 22, 40, 48, 50, 51, 53, 61, 62, 76, 88, 98, 99, 109, 112, 117, 125, 126, 135, 144, 160, 161, 163, 187, 189, 194, 200, 201, 202, 203, 221, 223, 240, 242, 244, 254, 267, 271, 273, 278, 280, 284, 289, 292, 294 or 295 said positions being defined with reference to SEQ ID NO: 2 and wherein the variant has one or more altered properties as compared with a reference polypeptide having chymosin activity. Such a variant polypeptide may be used in the preparation of a cheese.
    Type: Application
    Filed: May 3, 2013
    Publication date: April 30, 2015
    Inventors: Petrus Jacobus Theodorus Dekker, René Marcel De Jong, Cornelis Marinus Muijlwijk
  • Publication number: 20150064307
    Abstract: The invention is concerned with a method for producing a sliced, grated or shredded cheese, wherein the cheese is of the semi-hard or hard type and wherein said cheese is prepared with a starter culture comprising polysaccharide producing lactic acid bacteria. The cheese preferably has a reduced fat content. The sliced or grated cheese advantageously has a reduced tendency to stick or lump together.
    Type: Application
    Filed: April 2, 2013
    Publication date: March 5, 2015
    Applicant: CSK Food Enrichment B.V.
    Inventors: Daniël Wagter, Cecylia Agnieszka Szewczyk, Lourdes Mariela Serrano Davalos, Willem Cornelis Meijer
  • Publication number: 20150056329
    Abstract: The present invention relates to the preparation of food compositions capable of improving the bone status of the consumer by promoting bone tissue formation. In particular, it relates to the use of milk protein proteolysates for the preparation of these compositions.
    Type: Application
    Filed: March 28, 2013
    Publication date: February 26, 2015
    Inventors: Brigitte Rousseau, Emilien François Rouy, François Michel Blachier
  • Publication number: 20150050384
    Abstract: Disclosed herein is a method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent.
    Type: Application
    Filed: August 22, 2014
    Publication date: February 19, 2015
    Inventor: Gary B. NICKEL
  • Publication number: 20150017283
    Abstract: The present invention relates to an improved process for the manufacture of cheese, in particular hard and semi-hard cheese types. There is provided a process for the manufacture of a natural cheese comprising the steps of inoculating milk with a bacterial starter culture, adding rennet to form a curd, and subjecting the curd to a salting step by the addition of salt wherein a hydrocolloid or mixture thereof is added to the curd during the salting step and the hydrocolloid or mixture thereof replaces at least part of the salt or is in addition to the salt used during the salting step. There is also provided the use of such a salt and hydrocolloid mixture as a process aid during the salting step of natural cheese production.
    Type: Application
    Filed: April 30, 2014
    Publication date: January 15, 2015
    Applicant: Fusion Speciality Ingredients Limited
    Inventors: Conor Buckley, Kieran Lonergan
  • Publication number: 20140348978
    Abstract: The present invention relates to a method for producing cheese with good flavour, especially low-salt cheese by using a lactic acid bacteria (LAB) starter culture which is glutamate decarboxylation (GAD) negative. The method may additionally involve inoculating the milk substrate with a GAD-negative Lb. helveticus strain having a high lytic and peptidolytic activity, which further releases glutamate into the milk Additional application of camel chymosin reduces bitterness.
    Type: Application
    Filed: December 21, 2012
    Publication date: November 27, 2014
    Inventors: Kirsten Kastberg Moeller, Fergal Rattray, Erik Hoeier, Yiva Ardoe
  • Publication number: 20140271987
    Abstract: The invention relates to a genetic cluster of strains of S. thermophilus, wherein the milk fermented with said strains is highly viscous and weakly ropy. The invention also relates to a genetic cluster of strains of S. thermophilus, wherein the genome of said strains comprises a CRISPR locus having the nucleotide sequence of SEQ ID N° 1.
    Type: Application
    Filed: May 28, 2014
    Publication date: September 18, 2014
    Applicant: Dupont Nutrition Bioscienses APS
    Inventors: Elise Manoury, Philippe Horvath, Christophe Fremaux, Pascal Fourcassie
  • Publication number: 20140248393
    Abstract: Disclosed are nucleotide sequences encoding thioesterase enzymes, methods for their production, their use in methods to form thioesters, and their use in methods of screening for other wild type bacteria capable of producing said thioesterase enzymes. Also disclosed are compositions comprising thioesters produced by the methods disclosed herein.
    Type: Application
    Filed: September 26, 2011
    Publication date: September 4, 2014
    Inventors: Tarun Bhowmik, Jeff Broadbent, Dennis Welker, James Steele, Mateo Budinich
  • Publication number: 20140220178
    Abstract: The present invention relates to a process for producing cheese, comprising the steps of: providing a first raw material liquid; providing a second raw material liquid; treating the first raw material liquid with a protein crosslinking enzyme to provide an enzyme-treated raw material liquid; mixing the enzyme-treated raw material liquid with the second raw material liquid to provide cheese milk; processing the cheese milk into cheese. The process produces cheese in improved yields while retaining the organoleptic properties of cheese unchanged. The invention further relates to cheese treated with a protein crosslinking enzyme, having the moisture on a fat-free basis of 67% or less and a protein profile of cheese has proteins of molecular weight of less than 66 kDa.
    Type: Application
    Filed: June 14, 2012
    Publication date: August 7, 2014
    Applicant: VALIO LTD.
    Inventors: Terhi Aaltonen, Päivi Myllärinen, Ilkka Huumonen, Emmi Martikainen
  • Publication number: 20140205717
    Abstract: The present invention relates to a process for the flavour development in a fermented food whereby a carboxypeptidase is used.
    Type: Application
    Filed: February 19, 2014
    Publication date: July 24, 2014
    Applicant: DSM IP ASSETS B.V.
    Inventors: Albertus Alard Van DIJK, Baukje FOLKERTSMA, Petrus Jacobus Theodorus DEKKER
  • Publication number: 20140161932
    Abstract: Production procedure of white cheese in brine, using stackable trays and pallet tanks, or only pallet tanks, consisted of a tray for dry salting (1) with suitable depth, tight on three sides and reinforced at the corners (2) suitable for stacking and overturning. Pallet tank for maturing and storage of soft cheeses (3) with reinforcements at its ends (4), sealed with an independent lid (5), peripherally reinforced (6), with a cavity (7) for receiving a food graded gasket (8), on the lid there is a union for brine filling (10), a union for brine level indicator-relief (9), a sampling valve for a syringe use and a perforated sheet-defector (11). The sealing is achieved with special locks such as latch type clamps, or eccentric cams or lever type. The pallet tank bears a base of beams (12), which allows stacking. The reinforcements and the base are fully welded closed sections. The traceability of the pallet tank is achieved by using tag, in which all data of the cheese are being electronically stored.
    Type: Application
    Filed: July 27, 2012
    Publication date: June 12, 2014
    Inventor: Christos Kogioumtzis
  • Publication number: 20140134292
    Abstract: The present invention provides methods, compositions, and systems for producing cheese with S. thermophilus and a urease inhibitor, and for producing cottage cheese with S. thermophilus that is partially or completely deficient in its ability to release ammonia from urea. The present invention also provides methods, compositions, and systems for reducing the amount of open texture (e.g., slits, cracks, or fractures) in gassy cheeses, such as cheddar cheese.
    Type: Application
    Filed: January 12, 2012
    Publication date: May 15, 2014
    Applicant: DUPONT NUTRITION BIOSCIENCES APS
    Inventor: Lars Wexoe Petersen
  • Patent number: 8722118
    Abstract: The present invention relates to a method for flavoring a cheese product by processing at least one initial cheese base, including a stage for the heat and mechanical kneading type treatment of the initial cheese base, after it has been split up, at a temperature T1 of at most 80° C., in order to secure a limited destructuring of the protein network of the initial cheese base, characterized in that at least one flavoring agent, selected from the group constituted by flavor fermenting agents that present an increased enzymatic activity and embrittlement of their cellular wall, flavor fermenting lysates, and amino group accepting compounds, is added to the initial cheese base and/or during the stage above.
    Type: Grant
    Filed: April 24, 2007
    Date of Patent: May 13, 2014
    Assignee: Fromageries Bel
    Inventor: Gilbert Delespaul
  • Patent number: 8703217
    Abstract: A stabilized, natural biogenerated cheddar flavor component, which may be used to prepare food products having flavor characteristics of traditional style cheeses, and a process for manufacturing the biogenerated cheddar flavor component is provided. The cheese flavor component is stabilized against the growth of spoilage or pathogenic microorganisms therein. The stabilized cheese flavor component is achieved by addition of a bacteriocin source as part of the fermentation process that accelerates at least part of the fermentation time needed for flavor development. Inclusion of secondary microbial barriers are also provided for. Therefore, production times can be significantly reduced for the flavor component of the present invention without loss of flavor and while improving microbial stability. The flavor component can be used in process cheese, process cheese-type products, or other cheeses. The flavor component can also be used as a natural flavoring system in other food products.
    Type: Grant
    Filed: March 31, 2006
    Date of Patent: April 22, 2014
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Chad D. Galer, James Moran, Benjamin E. Dias, Mary Doyle, Orlando Herrera, Shaia L. Anderson, Meghan A. McIlroy
  • Publication number: 20140057018
    Abstract: A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials and a cultured dairy component. The raw cheese is provided in a range of about 10 to about 90 weight %. The dairy materials are provided in a range of about 5 to about 50 weight % and include at least one of the group consisting of milk protein concentrate, whey protein concentrate, whey, milkfat and cream. The cultured dairy component is provided in a range of about 1 to about 20 weight % and includes an antibacterial material and/or antibacterial producing bacterial culture in combination with an exopolysaccharide and/or an exopolysaccharide producing culture.
    Type: Application
    Filed: August 22, 2013
    Publication date: February 27, 2014
    Inventors: Zuoxing Zheng, Ammar N. Chinwalla, Christine D. Marcus-Johnson, Divya Shree Reddy
  • Patent number: 8637102
    Abstract: Embodiments of the invention relate to whey protein compositions that can be incorporated into food or beverage products that provide supplemental amounts of protein. The acidified whey protein compositions of the present invention may comprise a liquid whey protein and an acidulant. The liquid whey protein and the acidulant may be blended, and the resulting composition may then be co-dried. The acidulant may be present in an amount effective for reducing the pH of the composition prior to drying to a value less than about 6. Embodiments of the present invention also include methods of preparing co-dried acidified whey protein compositions exhibiting improved organoleptic characteristics.
    Type: Grant
    Filed: January 7, 2006
    Date of Patent: January 28, 2014
    Assignee: Glanbia Nutritionals (Ireland) Ltd.
    Inventors: Brent L. Petersen, Eric D. Bastian, Loren Spencer Ward, Starla J. Paulsen, Stanley A. Wrobel, Jessica A. Marshall
  • Patent number: 8637101
    Abstract: The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well as functional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the dairy or baking industry.
    Type: Grant
    Filed: February 26, 2009
    Date of Patent: January 28, 2014
    Assignee: DSM IP Assets B.V.
    Inventors: Jan Metske Laan Van Der, Yulia M. Efimova, Karin Turk, Margot Elisabeth Francoise Schooneveld-Bergmans, Arie Gerrit Terdu, Arjen Sein, Natalja Alekseevna Cyplenkova
  • Patent number: 8628810
    Abstract: The invention provides mozzarella cheese of uniform composition that is readily and inexpensively made by acidifying milk prior to beginning the cheese making process. The cheese has excellent melting properties and can be used on a variety of food products (e.g. pizza). No cooking, stretching and aging of the cheese is needed during production to improve the taste or melting properties of the cheese.
    Type: Grant
    Filed: February 26, 2008
    Date of Patent: January 14, 2014
    Assignee: Cornell University
    Inventors: David M. Barbano, John Dunker
  • Patent number: 8623435
    Abstract: The present invention provides compositions and methods for preparing cheese with low fat content and with improved texture, color and baking properties. The compositions and methods of the invention include acidification of the cheese base and the addition of glycerides to manufacture processed or heated curd cheese with improved properties such as texture, stickiness, color and baking properties.
    Type: Grant
    Filed: April 16, 2008
    Date of Patent: January 7, 2014
    Assignee: Wisconsin Alumni Research Foundation
    Inventors: John A. Lucey, Ciara A. Brickley, Selvarani Govindasamy-Lucey, Mark E. Johnson, John A. Jaeggi, Eileen Merlini Salim
  • Patent number: 8613970
    Abstract: Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.
    Type: Grant
    Filed: January 12, 2010
    Date of Patent: December 24, 2013
    Assignee: Leprino Foods Company
    Inventors: Richard K. Merrill, Mayank Singh
  • Patent number: 8609164
    Abstract: The invention provides moist cheeses of uniform composition that are readily and inexpensively made by acidifying milk prior to beginning the cheese making process.
    Type: Grant
    Filed: February 26, 2008
    Date of Patent: December 17, 2013
    Assignee: Cornell University
    Inventor: David M. Barbano
  • Patent number: 8603553
    Abstract: Method for producing novel cheese products having a fibrous texture and a fresh and lactic taste by processing an initial raw material which includes a drawn-curd cheese having a firm and fibrous texture, adding a defined quantity of fermented milk product and processing the mixture.
    Type: Grant
    Filed: September 29, 2004
    Date of Patent: December 10, 2013
    Assignee: Fromageries Bel
    Inventor: Florence Viaud
  • Patent number: 8603554
    Abstract: Methods of preparing cheese products are described. The methods may include the step of converting at least a portion of a protein containing starting milk into discrete curd particles, and forming the curd particles into a cheese precursor. The cheese precursor may be combined with a slurry to form an admixture. The admixture may be processed into the cheese product. Also described are continuous methods of making a cheese product. The methods may include suppressing formation of a coagulum in a starting milk while adding a coagulation agent. The starting milk may be passed along a flow path, and one or more of the temperature and the pH may be adjusted to allow the formation of curd particles within the flow. The curd particles may be formed into a cheese precursor, which is combined with a slurry to form an admixture that may be processes into the cheese product.
    Type: Grant
    Filed: September 3, 2010
    Date of Patent: December 10, 2013
    Assignee: Leprino Foods Company
    Inventors: Richard K. Merrill, Mayank Singh
  • Publication number: 20130273202
    Abstract: The present disclosure relates to a process for producing cream cheese using a specific combination of milk and milk fractions. It further relates to cream cheese which is characterized by a unique combination of levels of minerals, lactose and protein and which may be obtained by the process of the present disclosure.
    Type: Application
    Filed: April 9, 2013
    Publication date: October 17, 2013
    Inventors: Alan Frederick Wolfschoon-Pombo, Thomas Demmer, Katerina Milosavljevic, Thomas L. Spiegel, Christian Hammer
  • Patent number: 8557312
    Abstract: Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded cellulose into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure and caseinate curd is readily manipulated by standard methods employed in the dairy industry to produce a variety of natural and processed dairy products with increased yield.
    Type: Grant
    Filed: April 9, 2010
    Date of Patent: October 15, 2013
    Inventor: Michael K. Weibel
  • Patent number: 8518463
    Abstract: Technique for making a cream cheese product comprising steps of: providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid; homogenizing the milkfat fluid; and culturing bacteria in the milkfat fluid; producing a cream cheese product comprising live probiotic bacteria cultures. Cream cheese product comprising: between about 10% by weight and about 55% by weight of total butterfat; and a live probiotic bacteria culture.
    Type: Grant
    Filed: January 24, 2011
    Date of Patent: August 27, 2013
    Assignee: Franklin Foods, Inc.
    Inventors: Jon R. Gutknecht, John B. Ovitt
  • Patent number: 8486468
    Abstract: Culturally modified lactic acid bacterial cells containing a porphyrin compound and their use in a novel method of reducing the oxygen content in a food and feed product or starting material is provided and means of improving the shelf life and/or quality of such products by using the culturally modified bacterial cells. Such culturally modified cells are useful in the manufacturing of a food and a feed product and for the manufacturing of metabolites produced by modified cells.
    Type: Grant
    Filed: October 31, 2007
    Date of Patent: July 16, 2013
    Assignee: Chr. Hansen A/S
    Inventors: Geppel Asger, Børge Windel Kringelum, Ken Flemming Hansen, Stig Lykke Iversen, Claus Maxel Henriksen
  • Patent number: 8486476
    Abstract: Technique for making a Low-Fat Yogurt-Cheese Composition, including: providing a composition including a milkfat fluid; combining yogurt with the composition including a milkfat fluid to form a composition including yogurt and a milkfat fluid; combining milk protein with the composition including yogurt and a milkfat fluid; and forming a blend including the milk protein and the composition including yogurt and a milkfat fluid. Low-Fat Yogurt-Cheese Composition, including: cream cheese at a concentration within a range of between about 75% by weight and about 15% by weight; yogurt at a concentration within a range of between about 40% by weight and about 10% by weight; and milk protein at a concentration within a range of between about 45% by weight and about 15% by weight.
    Type: Grant
    Filed: December 14, 2009
    Date of Patent: July 16, 2013
    Assignee: Franklin Foods, Inc.
    Inventors: Jon R. Gutknecht, John B. Ovitt
  • Publication number: 20130011516
    Abstract: The present invention discloses a method for producing a fermented dairy product, preferably cheese, comprising inoculating milk with lactic acid bacteria capable of producing a Class IIa type bacteriocin; and lactic acid bacteria capable of producing a Class I type bacteriocin.
    Type: Application
    Filed: July 3, 2012
    Publication date: January 10, 2013
    Inventors: Carmel GRIFFIN, Susan Mills, Paul Ross, Willem Cornelis Meijer, Lourdes Mariela Serrano Davalos
  • Patent number: 8349379
    Abstract: The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (c) optionally blending the whey protein concentrate of step (b) with milk fat in a weight ratio of about 60:40 to about 100:0 wherein step (c) may be carried out before step (b), (d) homogenizing the blend obtained in step (b) or (c) in a 2-stage high-pressure homogenizer at pressures of about 300-400/50-80 bar and a temperature of about 5° to about 75° C.
    Type: Grant
    Filed: November 21, 2005
    Date of Patent: January 8, 2013
    Assignee: Kraft Foods R & D, Inc.
    Inventors: Alan Wolfschoon-Pombo, Mehran Rose, Peter Habermeier, Dirk Muxfeldt, Hermann Eibel
  • Publication number: 20130004616
    Abstract: The present invention provides an improved Streptococcus thermophilus. The invention is based on the surprising finding that a putative lantibiotic operon in Streptococcus thermophilus is required for community formation. The operon is a 6.4 kb region that comprises three open reading frames: a lantibiotic biosynthesis protein (dehydratase—SWISSPROT REF: Q5M6E4), a lantiobiotic biosynthesis protein (cyclase—SWISSPROT REF: Q5M6E3) and a lantibiotic efflux protein (permease—SWISSPROT REF: Q70C59). Inhibiting the function of this operon inhibits community formation. Streptococcus thermophilus with a reduced ability to form communities are useful in the processing, producing or manufacturing of dairy products, in particular cheese, where Streptococcus thermophilus are often used as a starter culture.
    Type: Application
    Filed: March 10, 2011
    Publication date: January 3, 2013
    Applicant: NOVARTIS AG
    Inventor: Vega Masignani
  • Patent number: 8318223
    Abstract: Provided is a method whereby a dairy product having a rich and creamy texture can be obtained by reducing or removing a reaction inhibitor of a protein deamidating enzyme contained in a raw material milk having low heat history to thereby more efficiently and more effectively treat the raw material milk having low heat history with a protein deamidating enzyme. A raw material milk having low heat history is treated with a protein deamidating enzyme after or simultaneously with a treatment, such as an addition of a calcium chelating agent, for reducing a protein deamidating enzyme inhibitor.
    Type: Grant
    Filed: March 29, 2011
    Date of Patent: November 27, 2012
    Assignees: Ajinomoto Co., Inc., Amano Enzyme Inc.
    Inventor: Noriko Miwa
  • Publication number: 20120288919
    Abstract: The present invention relates to a process for the production of a food product whereby an intermediate form of said food product comprises a pigment, which process comprises adding at least one enzyme that is effective in directly converting said pigment into a form which results in increasing the whiteness of at least part of the food product compared to the food product for which said enzyme is not added during its production. The invention also relates to food products obtained from the process of the invention.
    Type: Application
    Filed: July 27, 2012
    Publication date: November 15, 2012
    Applicant: DSM IP ASSETS B.V.,TE
    Inventors: Johanna Henrica Gerdina Maria MUTSAERS, Thibaut José Wenzel, Lex De Boer, Albertus Alard Van Dijk, Rutger Jan Van Rooijen
  • Publication number: 20120288586
    Abstract: Methods and compositions for producing cheese with S. thermophilus and a urease inhibitor, and for producing hard or semi-hard cheese, such as cheddar, with S. thermophilus that is partially or completely deficient in its ability to release ammonia from urea are provided. Methods and compositions for reducing the amount of open texture (e.g., slits, cracks, or fractures) in hard and semi-hard cheeses, as well as hard and semi-hard cheeses that comprise one or more S. thermophilus bacteria that are partially or completely deficient in their ability to release ammonia from urea, are also provided.
    Type: Application
    Filed: April 20, 2012
    Publication date: November 15, 2012
    Inventor: Lars W. Peterson
  • Publication number: 20120276075
    Abstract: The present invention relates to a novel enzyme composition comprising a prolyl protease and tripeptidyl proteases having unique catalytic properties. The present invention further relates to methods for producing the enzyme composition as well as a pharmaceutical composition and a food supplement containing the enzyme composition and its use in the degradation of polypeptides.
    Type: Application
    Filed: December 20, 2010
    Publication date: November 1, 2012
    Applicant: CENTRE HOSPITALIER UNIVERSITAIRE VAUDOIS (CHUV)
    Inventors: Michel Monod, Eric Grouzmann
  • Publication number: 20120251664
    Abstract: The invention concerns a fresh dairy product with low fat and sugar content and low energy density, comprising one or several satietogenic ingredients, as well as a method for making such a product. Said satietogenic ingredient(s) comprise proteins, in particular milk proteins and preferably serum milk proteins, associated with water-soluble dietary fibers and preferably viscosifying water-soluble dietary fibers.
    Type: Application
    Filed: June 15, 2012
    Publication date: October 4, 2012
    Inventors: Pierre AYMARD, Anne LLUCH, Véronique ARNOULT DELEST, Laurent SCHMITT, Antonio SANCHEZ HEREDERO, Jose-Enrique SOLER BADOSA, Deanna CARLSEN, Gilles LEBAS, Arnaud Lyothier, Benoît BERTHET, Fabienne DELOFFRE
  • Patent number: 8273391
    Abstract: The present disclosure relates to a method for producing cheese in which the method includes the steps of: providing dairy milk, which could be a skimmed milk and cream mixture; producing a gel-type curd/whey mixture by coagulation; and cutting the curd/whey mixture in a cheese processor such that the whey flows out of the curd.
    Type: Grant
    Filed: December 18, 2007
    Date of Patent: September 25, 2012
    Assignee: GEA Westfalia Separator GmbH
    Inventor: Markus Hüllmann