Treatment Of Curd With Ferment Material Patents (Class 426/38)
  • 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: 20140154389
    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: June 5, 2014
    Applicant: DuPont Nutrition BioSciences ApS
    Inventor: Lars W. Petersen
  • Patent number: 8722130
    Abstract: The present disclosure relates generally to the heating of buttermilk and cream for extended periods of time to provide a novel flavorant. The flavorant may be used to provide low-fat dairy products, such as low-fat cream cheese, with organoleptic properties similar to full-fat cream cheeses. The flavorant may also be incorporated into other food products to provide creamy and buttery flavors where desirable.
    Type: Grant
    Filed: June 1, 2007
    Date of Patent: May 13, 2014
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Scot Alan Irvin, Chad David Galer, Omar Atia
  • Publication number: 20140017357
    Abstract: The invention relates to a method for producing cheese, comprising the steps of: providing a milk raw material, subjecting the milk raw material to microfiltration and pre-acidification to produce an acidified casein concentrate, where the microfiltration is performed prior to orsimultaneously with the pre-acidification, concentrating the acidified casein concentrate to produce full concentrated pre-cheese, processing the full concentrated pre-cheese to a cheese product. The invention also relates to cheese having a ratio of total content of ?-lactoglobulin and ?-lactalbumin to glycomacropeptide of at most about 1.35.
    Type: Application
    Filed: February 16, 2012
    Publication date: January 16, 2014
    Applicant: VALIO LTD
    Inventors: Terhi Aaltonen, Pirkko Nurmi
  • Publication number: 20130052303
    Abstract: The invention describes a method for improving flavor production in a fermented food product, a S. thermophilus strain wherein glutamate dehydrogenase is inactivated, as well as a food product comprising such strain. Moreover, the invention describes a method for identifying S. thermophilus strains having improved flavor production, and use thereof for improving flavor production in a fermented food product.
    Type: Application
    Filed: September 8, 2010
    Publication date: February 28, 2013
    Applicant: PURAC BIOCHEM B.V.
    Inventors: Willem Meindert De Vos, Jan Sikkema, Jeroen Hugenholtz
  • Publication number: 20120183644
    Abstract: A method for manufacturing a ripened cheese and cheese-like product having a sodium content of at most 0.3% (w/w) and/or fat content of at most 30% (w/w), the method improving organoleptic properties by using a milk- and/or whey-based mineral product and/or a biologically active peptide.
    Type: Application
    Filed: September 28, 2010
    Publication date: July 19, 2012
    Inventors: Emmi Martikainen, Janne Uusi-Rauva
  • Publication number: 20120100252
    Abstract: A method for producing cottage cheese by using Streptococcus thermophilus bacteria.
    Type: Application
    Filed: July 9, 2010
    Publication date: April 26, 2012
    Inventors: Morten Carlson, Thomas Janzen
  • Publication number: 20110300259
    Abstract: The present invention is directed to a cheese product having a blue cheese flavor and appearance a method of making the same. The method includes generating a coagulum comprising whey and curd from a pasteurized milk product, cutting and stirring the coagulum to release the whey from the curd, draining the whey from the curd, forming an emulsifier, adding the emulsifier to the curd, and pressing the curd into blocks. The emulsifier is preferably formed by blending oil and a paste and heating the oil and the paste. The paste preferably includes, among other ingredients, inert Penicillium roqueforti. A preferred version of the method further includes adding black pepper and ash to the curd. The resulting cheese product, unlike blue cheese, is elastic, does not crumble, and can be sliced and shredded.
    Type: Application
    Filed: June 3, 2010
    Publication date: December 8, 2011
    Inventors: Kenneth F. Heiman, Thomas S. Torkelson
  • Publication number: 20110256265
    Abstract: The present invention describes a hydrocolloid matrix in which an enzyme is entrapped. During the cheese making process this matrix can be added to milk. The enzymes are then mainly released from the matrix after that the separation of curd from the whey has taken place.
    Type: Application
    Filed: June 21, 2011
    Publication date: October 20, 2011
    Applicant: DSM IP ASSETS B.V.
    Inventors: Ben Rudolf De Haan, Andre Leonardus De Roos
  • Publication number: 20110151054
    Abstract: A reduced sodium natural cheese product and a method of manufacturing a reduced sodium natural cheese product having a mixture of raw milk, fermentation cultures, and a quantity of curdling agent. The reduced sodium natural cheese product has a predetermined amount of sodium chloride and a reduced moisture content, wherein the reduced sodium natural cheese product has a sodium chloride-to-moisture ratio that is at least about twenty percent less than the sodium chloride-to-moisture ratio of a corresponding conventional natural cheese. The process of manufacturing a reduced sodium natural cheese product includes controlling the salt-to-moisture contents ratio to maintain the highest possible salt-to-moisture ratio in a reduced sodium cheese by deliberately reducing the moisture content in the finished cheese.
    Type: Application
    Filed: May 21, 2010
    Publication date: June 23, 2011
    Inventor: John Kieran Brody
  • Publication number: 20110052757
    Abstract: The present invention relates to a process for the preparation of fermented food wherein a carboxypeptidase preparation is used to obtain accelerated fungal growth.
    Type: Application
    Filed: December 8, 2008
    Publication date: March 3, 2011
    Inventors: Robert John Bromley Savage, Rutger Jan Rooijen, Van, Albertus Alard Van Dijk, Natalja Alekseevna Cyplenkova
  • Publication number: 20100330232
    Abstract: A method of making cheese is provided, comprising the following steps: supplying water, fat and powders containing whey protein and lactose-reduced dairy protein concentrates into a solid-liquid mixer, emulsifying and homogenising the content of the solid-liquid mixer, applying low-pressure or vacuum to the inner space of the mixer, wherein step (b) and/or step (c) are performed until a paste-like emulsified homogenous pre-cheese mixture is obtained, and step (b) and/or step (c) are performed at a temperature between 60° C. and 85° C.
    Type: Application
    Filed: June 13, 2008
    Publication date: December 30, 2010
    Applicant: INVENSYS APV A/S
    Inventors: Claus Thorsen, Erik Dath Harbo
  • Patent number: 7771761
    Abstract: A calcium lactate crystal inhibitor is added to the typical cheese-making recipe to inhibit the growth of calcium lactate crystals as the cheese ages. The calcium lactate crystal inhibitor is preferably a sodium salt of an organic acid, and is preferably added with sodium chloride or shortly after sodium chloride as part of the salting step. The calcium lactate crystal inhibitor can be identified in a solubility model as being effective in preventing calcium lactate crystal formation by having no or essentially no visually observable crystals and a minimal reduction (less than 5.0%, and more preferably less than 1.0%) in the calcium and lactate content of a calcium L-lactate pentahydrate solubility solution after 14 days of storage at 7° C. The amount of calcium lactate crystal inhibitor salt is within the range of greater than zero to 10% of the weight of the curd, to result in a cheese having 0.26 to 2.8% calcium lactate crystal inhibitor in a cheddar cheese.
    Type: Grant
    Filed: August 7, 2006
    Date of Patent: August 10, 2010
    Assignees: Regents of The University of Minnesota, Nutricepts, Inc.
    Inventors: Lloyd E. Metzger, Donald A. Grindstaff
  • Publication number: 20100119649
    Abstract: The object of the invention is a process for preparing a functional dairy dessert characterized in that cooked cereal grist prepared with fermented milk is added to fresh fermented cheese, and if desired, the obtained mass is coated.
    Type: Application
    Filed: February 27, 2008
    Publication date: May 13, 2010
    Inventor: Péter Horváth
  • Patent number: 7625589
    Abstract: Sodium gluconate is added to the typical cheese-making recipe to inhibit the growth of calcium lactate crystals as the cheese ages. The sodium gluconate is preferably added with sodium chloride or shortly after sodium chloride as part of the salting step. The amount of sodium gluconate is within the range of greater than zero to 10% of the weight of the curd, to result in a cheese having 0.26 to 2.8% gluconate in the cheese. The amount of sodium gluconate added for other cheeses can be based upon the lactate content and salt retention of the cheese.
    Type: Grant
    Filed: August 5, 2005
    Date of Patent: December 1, 2009
    Assignees: Regents of The University of Minnesota, Nutricepts, Inc.
    Inventors: Lloyd E. Metzger, Donald A. Grindstaff
  • Publication number: 20090238917
    Abstract: A method of making an aldobionate product is described. The method may include providing a milk product having one or more reducing sugars, and maintaining a pH of the milk product at about 5.5 or more by adding a buffer compound to the milk product. The method may also include adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product. In addition, a method of making an aldobionate product is described that includes the steps of providing a milk product comprising a reducing sugar, mixing oxygen into the milk product, and adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product.
    Type: Application
    Filed: May 22, 2009
    Publication date: September 24, 2009
    Applicant: Leprino Foods Company
    Inventors: Richard K. Merrill, Mayank Singh
  • Publication number: 20090232937
    Abstract: The present invention relates to the use of a bulk starter medium for incorporating starch, preferably potato starch, into the cheese curd matrix. A process is provided for growing a starter culture in a liquid medium, wherein the liquid medium comprises starch. Cheese having a firmer texture can be obtained by the process according to the invention.
    Type: Application
    Filed: June 6, 2006
    Publication date: September 17, 2009
    Inventors: Gary K Burningham, Brian J. Orme, Randall Thunell
  • Publication number: 20090186123
    Abstract: The present invention relates to a method for flavouring 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 flavouring agent, selected from the group constituted by flavour fermenting agents that present an increased enzymatic activity and embrittlement of their cellular wall, flavour fermenting lysates, and amino group accepting compounds, is added to the initial cheese base and/or during the stage above.
    Type: Application
    Filed: April 24, 2007
    Publication date: July 23, 2009
    Applicant: FROMAGERIES BEL
    Inventor: Gilbert Delespaul
  • Patent number: 7267831
    Abstract: A method of making a processed cheese with improved firmness comprises mixing a protein cross-linking enzyme and optionally first other ingredients with a cheese material having a pH of less than 5.6, a moisture content of less than 60% and preferably containing one or more coagulating agents, to form a mixture; providing temperature and pH conditions and allowing time for the enzyme to react with protein in the mixture to cross link at least a portion of the protein; and combining one or more emulsifying agents and optionally second other ingredients with the mixture and heating the combination to thereby produce processed cheese from the combined cheese material contain cross-linked proteins, emulsifying agents and optional first and second other ingredients.
    Type: Grant
    Filed: March 4, 2003
    Date of Patent: September 11, 2007
    Assignee: Schreiber Foods, Inc.
    Inventors: Jeng-Jung Yee, Charles C. Hunt
  • Patent number: 7232582
    Abstract: First and second separators include first and second metal plates. The first metal plate has first embossed protrusions protruding toward a membrane electrode assembly to form an oxygen-containing gas flow passage. The second metal plate has second embossed protrusions protruding toward another membrane electrode assembly to form a fuel gas flow passage. Further, the second metal plate has third small embossed protrusions protruding toward the first metal plate.
    Type: Grant
    Filed: February 26, 2003
    Date of Patent: June 19, 2007
    Assignee: Honda Giken Kogyo Kabushiki Kaisha
    Inventors: Hideaki Kikuchi, Naoyuki Enjoji, Masaharu Suzuki, Masaru Oda
  • Patent number: 7157108
    Abstract: The invention relates to dried milk protein concentrates and their use. In particular the invention relates to such dried concentrates which have been calcium-depleted to an extent which allows improvements in the use of dried milk protein concentrates in cheese manufacture. The invention includes a method of cheese manufacture comprising: (a) dispersing in milk a dried MPC or MPI having at least 70% dry matter as milk protein; (b) treating the resulting mixture with one or more coagulating enzymes to produce a curd; and (c) processing the curd to make cheese; wherein the dried MPC or MPI is a calcium-depleted MPCF or MPI and the extend of calcium depletion is sufficient to allow manufacture of substantially nugget-free cheese.
    Type: Grant
    Filed: December 11, 2000
    Date of Patent: January 2, 2007
    Assignee: New Zealand Dairy Board
    Inventors: Ganugapati Vijaya Bhaskar, Harjinder Singh, Neil D. Blazey
  • Patent number: 7041323
    Abstract: The present invention relates to the field of cheese manufacturing. In particular, there is provided a novel method for making cheese involving the preparation of a cheese curd using a curdling agent and wherein a lactic acid bacterial starter culture is introduced into the resulting cheese curd. The advantage of the present method is that is possible to produce a large amount of cheese curd which may subsequently be divided into smaller portions each of which can be inoculated with specific and designed lactic acid bacterial starter culture to obtain different types of cheese or different ripening profile (storage time) for the same cheese type. Thus, this method is useful in the manufacturing of a variety of cheese types originating from a single curd.
    Type: Grant
    Filed: April 27, 2001
    Date of Patent: May 9, 2006
    Assignee: Lact Innovation APS
    Inventor: Kim Toft Andersen
  • Patent number: 6982100
    Abstract: A method for increasing the yield and quality in the manufacture of cheese from a selected volume of milk in which the volume of milk has been fortified with additional dairy components that increase the solids and includes pre-acidification of the fortified milk prior to cheese making. The fortified milk is subjected to an acid or acid producing material that quickly lowers the pH either before or after pasteurization to a pH of approximately 6.6 to 5.70. The acidification is performed under turbulent conditions to maintain milk protein native integrity. The acidified fortified milk is then subjected to the conventional cheese making process. The cheese made using the present invention is particularly useful in the subsequent manufacture of process cheese.
    Type: Grant
    Filed: August 2, 2002
    Date of Patent: January 3, 2006
    Assignee: Land O'Lakes, Inc.
    Inventors: Margaret A. Swearingen, Craig J. Schroeder
  • Patent number: 6955828
    Abstract: Methods for accelerated cheese ripening using a biological agent, in particular microorganisms, wherein the biological agent has been treated with a surface active agent, (e.g. a detergent or surfactant) and wherein the biological agent is not an attenuated bacterial starter culture.
    Type: Grant
    Filed: December 22, 2000
    Date of Patent: October 18, 2005
    Assignee: Rhodia Texel Limited
    Inventor: Mark Rodney Smith
  • Patent number: 6902750
    Abstract: A method for eliminating the uncooked curd defect in process cheese products associated with fortification of milk during the natural cheese make process. This fortification results in a significant increase in the amount of calcium bound in the casein micelle. The fortified milk is subjected to an acid or acid producing material that quickly lowers the pH either before or after pasteurization to a pH of approximately 6.6 to 5.70. The acidification is performed under turbulent conditions to maintain milk protein native integrity. The acidification step results in a significant migration of calcium out of the casein micelle and into a soluble form that is carried away with the whey stream. The acidified fortified milk is then subjected to the conventional cheese making process. The resulting natural cheese can then be further processed into a process cheese product without the risk of uncooked curd particles in the finished product.
    Type: Grant
    Filed: February 18, 2003
    Date of Patent: June 7, 2005
    Assignee: Land O'Lakes, Inc.
    Inventors: Jason D. Eckert, Margaret A. Swearingen, Edward B. Aylward, Craig J. Schroeder
  • Patent number: 6893670
    Abstract: A method for accelerated cheese ripening using a primary starter culture and an attenuated bacterial starter culture, the attenuated bacterial starter culture is treated with surface active agents.
    Type: Grant
    Filed: January 16, 2003
    Date of Patent: May 17, 2005
    Assignee: Danisco (UK Ltd)
    Inventors: Mark R. Smith, Paul D. Browning, Denise Pawlett
  • Patent number: 6872411
    Abstract: A process for the manufacture of a probiotic cheese, such as Cheddar cheese, comprises adding a 0.0-5.5% inoculum of a strain of Lactobacillus paracasei, which is non-pathogenic, acid and bile tolerant and adherent to human epithelial cells, as a starter adjunct to cheese milk, said L. paracasei strain being capable of growing during the ripening phase to a level of 107 cfu/g or greater. The L. paracasei strains are found to grow and proliferate to high cell numbers (in excess of 108 cfu/g) in the cheese over eight months of ripening, even when added at a relatively low inoculum. The presence of the L. paracasei strains is found to have negligible effects on cheese composition, flavor and aroma.
    Type: Grant
    Filed: May 26, 1999
    Date of Patent: March 29, 2005
    Assignees: Enterprise Ireland, Teagasc, The Agriculture and Food Development Authority
    Inventors: Reynolds Paul Ross, Gerald Francis Fitzgerald, John Kevin Collins, Gerald Christopher O'Sullivan, Catherine Gerardine Stanton
  • Patent number: 6861080
    Abstract: The present invention relates to superior dairy products which have firmness qualities and textural qualities not observed in conventional dairy products. The dairy products of this invention have average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns. The dairy products which may be manufactured using this process are cream cheese, sour cream, and dairy products containing at least 4 percent fat. The present invention also provides a process for making a cream cheese product without the removal of whey and having average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns.
    Type: Grant
    Filed: May 24, 2002
    Date of Patent: March 1, 2005
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Clinton Kent, Jim Bay P. Loh, Hermann Eibel
  • Patent number: 6800307
    Abstract: A cooked sausage is provided comprising a mixture of a meat emulsion and a fermented milk product preferably having a pH of 4.6 or more. The fermented milk product is substantially homogeneously dispersed through the meat emulsion and the mixture has a pH of about 5.5 or more.
    Type: Grant
    Filed: April 21, 2000
    Date of Patent: October 5, 2004
    Assignee: Bernard Matthews PLC
    Inventors: Bernard Trevor Matthews, David John Joll, Werner Koppers, Friedrich Buse
  • Publication number: 20040151801
    Abstract: The present invention relates to a method for producing cheese from cows milk wherein milk or a fraction of milk is treated with a phospholipase and heat treated during or after phospholipase treatment, and the treated milk or milk fraction is used for producing cheese. The methods results in a decreased oiling off of the cheese when heated and/or in an improved cheese yield.
    Type: Application
    Filed: December 16, 2003
    Publication date: August 5, 2004
    Applicants: Novozymes A/S, Chr. Hansen A/S, Novozymes North America, Inc.
    Inventors: Thomas Lykke Sorensen, Tine Muxoll Fatum, Don Higgins
  • Patent number: 6749873
    Abstract: Herein is disclosed a cheese yield enhancing method in a cheese manufacturing method including a process of separating a cheese curd from a whey after a milk coagulating treatment of a material milk by a milk coagulating enzyme, said cheese yield enhancing method comprising steps of: adding/mixing a protein decomposing enzyme treated material of a milk whey protein (a partial hydrolysate of the milk whey protein) to the material milk; and subjecting a resulting mixture to the milk coagulating treatment by the milk coagulating enzyme, or said cheese yield enhancing method comprising steps of: adding/mixing a partial hydrolysate of a milk whey protein to the material milk; allowing transglutaminase to act on a resulting mixture; and subjecting the mixture to the milk coagulating treatment by the milk coagulating enzyme, whereby a yield of a cheese curd from a material milk, and therefore a yield of cheese may be enhanced and a cheese superior in quality may be manufactured.
    Type: Grant
    Filed: August 8, 2001
    Date of Patent: June 15, 2004
    Assignee: Ajinomoto Co., Inc.
    Inventors: Yoshiyuki Kumazawa, Jiro Sakamoto, Chiya Kuraishi, Noriki Nio, Shoji Sakaguchi
  • Patent number: 6649199
    Abstract: The invention relates to a process for manufacturing a fermented food product, which enables the maturation phase of said product to be shortened and its organoleptic to be improved. The process is characterized by the addition to the raw material of a cluster of cell extracts of its fermenting micro-organisms, which are either naturally present or added in live state. The proportion of each extract in the cluster is approximately equivalent to that of the corresponding micro-organism in the fermenting mixture.
    Type: Grant
    Filed: September 30, 1999
    Date of Patent: November 18, 2003
    Assignee: Biosaveurs
    Inventor: Marc Bigret
  • Patent number: 6649200
    Abstract: A method for cheese ripening using a primary starter culture and an attenuated starter culture, wherein the attenuated starter culture is treated with a surface active agent, such as SDS, which substantially kills all of the attenuated starter culture cells, but maintain their enzyme activity, and accelerate cheese ripening without compromising flavor.
    Type: Grant
    Filed: December 29, 2000
    Date of Patent: November 18, 2003
    Assignee: Imperial Biotechnology Limited
    Inventors: Mark R. Smith, Paul D. Browning, Denise Pawlett
  • Patent number: 6572901
    Abstract: The current invention provides an improved process for making a cheese product using transglutaminase. The method comprises the steps of providing a dairy liquid, crosslinking and curding the dairy liquid by adding an acidifying agent and a transglutaminase to the dairy liquid under conditions sufficient to crosslink at least a portion of proteins in the dairy liquid to provide both a curd comprising a crosslinked dairy liquid and a liquid whey, cutting and cooking the curd, separating the curd from the liquid whey, and collecting the curd. Many specific embodiments are provided. Additionally, the current invention provides a product made by the process. The cheese products, especially soft cheeses such cream cheese and cottage cheese, exhibit less syneresis than similar cheeses prepared by conventional methods.
    Type: Grant
    Filed: May 2, 2001
    Date of Patent: June 3, 2003
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Xiao-Qing Han, Jochen Klaus Pfeifer, Richard H. Lincourt, Joseph Michael Schuerman
  • Publication number: 20030031885
    Abstract: An accelerated wine aging process comprises wrapping a container of wine with a substrate coated with spinel, AB2O4, said spinel irradiates an electromagnetic wave length 3-30 micron.
    Type: Application
    Filed: August 1, 2001
    Publication date: February 13, 2003
    Inventors: Yen-Kuen Shiau, Chung-Hsun Wu
  • Patent number: 6485762
    Abstract: Microfiltration of skim milk is carried out in combination with in-process pH reduction to provide a retentate useful for cheese making which is concentrated to a concentration factor of 7× to 12× and contains a ratio of calcium to total protein which is desired for the cheese, and a permeate which contains 40 to 80% of the whey protein of the skim milk being processed which is highly functional and typically contains little or no casein. Mozzarella cheese is made by admixing the retentate with milkfat, forming a homogenous cheesemilk, adding acidulant and/or starter culture, adding rennet, cubing, heating, draining drainable whey and forming the final cheese.
    Type: Grant
    Filed: June 14, 2000
    Date of Patent: November 26, 2002
    Assignee: Cornell Research Foundation, Inc.
    Inventors: Syed S. H. Rizvi, Randall L. Brandsma
  • Patent number: 6458393
    Abstract: The present invention is directed to cottage cheese having a more porous curd. The resulting curd is less dense than conventional cottage cheese curd. The more porous cottage cheese curd allows the cottage cheese dressing to permeate the curd. The porous cottage cheese curds formed according to the present invention allow greater absorption of the dressing, and thus significantly reduce the problem involving the curds “swimming” in the dressing often found in conventional cottage cheese products. Methods for manufacturing such cottage cheese also are provided. More specifically, the porous cottage cheese curd is prepared by the generation or introduction of gas during the initial formation of the curd.
    Type: Grant
    Filed: January 7, 2000
    Date of Patent: October 1, 2002
    Assignee: Kraft Foods, Inc.
    Inventors: Richard H. Lincourt, Wen-Sherng Chen, Ragendra P. Borwankar
  • Publication number: 20020076467
    Abstract: Dressing of W/O/W type containing bifidus m.o. in the internal waterphase. The m.o. can be present for taste reasons, but also for nutritional reasons. The emulsions are characterized in that the outer water phase comprise 0.1-9% organic acids.
    Type: Application
    Filed: October 10, 2001
    Publication date: June 20, 2002
    Applicant: Lipton, Division of Conopco, Inc.
    Inventors: Laurence Beck nee Trescol, Gilles Franch, Isabelle Geneau De Lamarliere
  • Publication number: 20010046532
    Abstract: Disclosed is a method for preparing a no fat or low fat cheese product from a culture medium prepared by combining from about 50 to about 94 wt. % whole milk, from about 0 to about 45 wt. % water, and from about 0.2 to about 1 wt. % of at least one food grade, polyanionic gum. The culture medium is inoculated with at least one lactic acid- or hetero-acid producing bacterium to form a cultured mixture. The cultured mixture is then combined in a vat with skim or low fat milk to form a cultured milk. The cultured milk is ripened, sufficient rennet added to form a coagulum, the coagulum cut to form curd in a whey solution, and the curd cooked while in the whey solution. The cooked curd is transferred to a means for draining the whey solution where the whey is separated from the curd and the curd salted. After salting, the curd is further processed to produce a no fat or low fat cheese.
    Type: Application
    Filed: July 9, 2001
    Publication date: November 29, 2001
    Applicant: ConAgra, Inc.
    Inventors: Anthony M. Adamany, Thomas M. Henry, Deborah P. Moore, Craig S. Filkouski
  • 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
  • Patent number: 6270814
    Abstract: The present invention provides a process cheese product made with a cheese and dairy liquid that includes casein, whey protein, and lactose, wherein at least a portion of the casein and/or whey protein in the dairy liquid is crosslinked via &ggr;-carboxyl-&egr;-amino crosslinks prior to being combined with the cheese, and wherein the lactose in the process cheese product remains dissolved in the aqueous phase upon storage. According to the invention, this product is provided by a process that includes the important step of contacting the dairy liquid with a transglutaminase for a time, and under conditions, sufficient to crosslink at least a portion of the casein and/or whey protein to provide crosslinked protein conjugates in the dairy liquid. The invention furthermore provides the process for making the process cheese product. Advantageously, the process permits replacing part of the cheese proteins with the crosslinked proteins of the dairy liquid.
    Type: Grant
    Filed: June 3, 1999
    Date of Patent: August 7, 2001
    Assignee: Kraft Foods, Inc.
    Inventors: Xiao-Qing Han, Joseph E. Spradlin
  • Patent number: 6258390
    Abstract: A process for making cheese including: a) adding to cheesemilk a transglutaminase, incubating for a suitable period, b) incubating with a rennet so as to cause clotting, and c) separating whey from the coagulate, and d) processing the coagulate into cheese. Cheese products produced by said process are contemplated and to the use of transglutaminase for maintaining proteins in the cheese material during a conventional cheese-making process.
    Type: Grant
    Filed: December 15, 1997
    Date of Patent: July 10, 2001
    Assignee: Novozymes A/S Patents
    Inventor: Peter Budtz
  • Patent number: 6242016
    Abstract: In accordance with the method of the present invention, dried grated Parmesan cheese particles are manufactured from milk. The fat level of the milk is standardized to about 2.0 percent. The milk is subjected to membrane processing by ultrafiltration and diafiltration to provide a retentate. The retentate is then fermented with a combination of lactic acid cultures, a flavor culture, and a lipase enzyme. The fermentation is carried out at a temperature between about 90 and about 120° F. The fermented retentate is then evaporated to a solids level desired in the finished dry grated Parmesan cheese, which is generally in the range of from about 18 to about 24 percent moisture. A clotting agent is added to the fermented retentate immediately before the initiation of the evaporation step. Evaporation is preferably carried out in a drum drier under quiescent conditions.
    Type: Grant
    Filed: July 30, 1999
    Date of Patent: June 5, 2001
    Assignee: Kraft Foods, Inc.
    Inventors: David Webb Mehnert, James William Moran, Gary W. Trecker
  • Patent number: 6120809
    Abstract: A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd, and a mixing means which mixes the cheese curd and the enhancing agent. By applying negative pressure to a mixture of cheese curd and enhancing agent, the enhancing agent can be drawn into the cheese curds. The enhancing agent may include whey protein to increase product. Likewise, probotics, fat substitute, enzymes and flavorings may be added to the cheese curds to produce cheese products with reduced spoilage, decreased fat, accelerated ripening or new flavors.
    Type: Grant
    Filed: October 28, 1998
    Date of Patent: September 19, 2000
    Inventor: Ken Rhodes
  • Patent number: 6096352
    Abstract: The present invention is directed to methods for utilizing, frozen concentrated milkfat to manufacture cream cheese. Generally in accordance with the method, frozen concentrated milkfat which has been stored in a solid state is comminuted and mixed with a dairy fluid prior to melting of the milkfat, and the frozen concentrated milkfat is melted while in contact with the dairy fluid to provide a cream cheese mix, which is subsequently fermented, separated from whey and packaged to provide a cream cheese product with excellent keeping quality without oxidized off flavors.
    Type: Grant
    Filed: July 27, 1998
    Date of Patent: August 1, 2000
    Assignee: Kraft Foods, Inc.
    Inventors: Mark Kijowski, Mohamed Saad Kettani, Sandra Ann Trop
  • Patent number: 6090417
    Abstract: The present invention provides a method of making flavorful, organoleptically pleasing natural cheese containing a nutritional supplement. In important embodiments of the method the nutritional supplement includes vitamins, minerals, antioxidants, probiotics, botanicals, and mixtures thereof, and the natural cheese may be Cheddar cheese, Colby cheese, Monterey Jack, Havarti cheese, Muenster cheese, Brick cheese, Gouda cheese, and mixtures thereof.
    Type: Grant
    Filed: March 24, 1999
    Date of Patent: July 18, 2000
    Assignee: Kraft Foods, Inc.
    Inventors: David W. Mehnert, Lowell L. Isom
  • Patent number: 6054151
    Abstract: A process for the preparation of a Parmesan or cheese flavor which comprises ripening cheese curds with a protease, lipase and Lactobacillus helveticus and/or Lactococcus lactis.
    Type: Grant
    Filed: June 11, 1998
    Date of Patent: April 25, 2000
    Assignee: Nestec S.A.
    Inventors: Steven Soon-Young Kwon, Claude Lecouteux, Dharam Vir Vadehra
  • Patent number: 6036979
    Abstract: Method of manufacturing spreadable low fat fresh cheese devoid of non-dairy binding or structuring agents or added whey protein having a dry matter content of over 25% wt., a fat content of 0-10 and preferably 0-7% wt. on dry matter and a Stevens value in excess of 200 at 10.degree. C.
    Type: Grant
    Filed: August 5, 1996
    Date of Patent: March 14, 2000
    Assignee: Van den Bergh Foods Co., Division of Conopco, Inc.
    Inventors: Angela Hedwig Hormann, Klaus Mayer, Helmuth Barthlomaus Kaindl
  • Patent number: 6015579
    Abstract: A process for enhancing the incorporation of seric or whey protein in the cheese curd to be used in a continuous flow method for producing cheese. The process includes the steps of raising the temperature to between 75 and 85 degrees centigrade for a period of time that could vary from 10 minutes to 30 minutes. Subsequently, the temperature of the milk is lowered and maintained between 38 and 48 degrees centigrade for the rest of the process. The next step involves the addition of a coagulation agent at a rate of between 20 and 40 percent more than what is conventionally used. The resulting curd is then cut in relatively small pieces to increase its effective surface area. Then, the next step involves the addition of calcium chloride at a rate that is between 150 and 190 percent above (or 2.5 to 2.9 times) the used amount used. The curd is then finally drained and molded.
    Type: Grant
    Filed: August 21, 1998
    Date of Patent: January 18, 2000
    Inventor: Juan A. Sanchelima
  • Patent number: RE37264
    Abstract: A method of manufacturing cheese which is simulative of pasta filata cheeses, but which does not require a mixing and/or molding step, and the cheese product produced by the method, are disclosed. The method includes the steps of pre-acidifying milk; ripening the milk with a mesophilic starter culture to yield cheese milk; coagulating the cheese milk by adding a coagulant to yield a coagulum; cutting the coagulum to yield curds and whey; separating the curds from the whey and washing the curds in water; and proceeding directly to salt, hoop, and press the curds in the absence of any milling, mixing, or molding of the curds.
    Type: Grant
    Filed: March 10, 2000
    Date of Patent: July 3, 2001
    Assignee: Wisconsin Alumni Research Foundation
    Inventors: Carol M. Chen, Mark E. Johnson