Treatment Of Curd With Ferment Material Patents (Class 426/38)
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Patent number: 12168787Abstract: A process of recovering oil, comprising (a) converting a starch-containing material into dextrins with an alpha-amylase; (b) saccharifying the dextrins using a carbohydrate source generating enzyme to form a sugar; (c) fermenting the sugar in a fermentation medium into a fermentation product using a fermenting organism; (d) recovering the fermentation product to form a whole stillage; (e) separating the whole stillage into thin stillage and wet cake; (e?) optionally concentrating the thin stillage into syrup; (f) recovering oil from the thin stillage and/or optionally the syrup, wherein a protease and a phospholipase are present and/or added during steps (a) to (c). Use of a protease and a phospholipase for increasing oil recovery yields from thin stillage and/or syrup in a fermentation product production process.Type: GrantFiled: May 8, 2023Date of Patent: December 17, 2024Assignee: Novozymes A/SInventors: Nathaniel Edward Kreel, Joseph Mark Jump, Bernardo Vidal, Jr., Chee-Leong Soong, Madison Roberts, Melissa Carrie Hooss, Xinyu Shen
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Patent number: 12144361Abstract: The present invention relates to a heat stable milk protein product. Particularly, the invention relates to a heat stable milk protein product which can be used as a meat substitute that can be heated by microwaves, fried or grilled. The present invention relates also processes for producing such heat stable milk protein products.Type: GrantFiled: November 8, 2022Date of Patent: November 19, 2024Assignee: VALIO LTD.Inventors: Niko Nurmi, Päivi Myllärinen
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Patent number: 12011011Abstract: The invention provides natural cheese and a method for making natural cheese with specific texture attributes.Type: GrantFiled: July 26, 2021Date of Patent: June 18, 2024Assignee: Sargento Cheese Inc.Inventors: Mihir Sainani, Kartik Shah, Eva-Maria Düsterhöft, Willem Johannes Marie Engels
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Patent number: 11992022Abstract: The application is directed to a method to manufacture pasta-filata cheese based on cultures comprising or consisting of either 1) at least a galactose-positive Streptococcus thermophilus strain as defined herein or 2) at least a Streptococcus thermophilus strain and a Lactococcus lactis strain, and to a stretched curd or cheese produced by this method. The application is also directed to a culture or kit-of-part comprising or consisting of a) a galactose-positive Streptococcus thermophilus strain as defined herein, and b) Lactococcus strain(s) and/or Lactobacillus helveticus strain(s).Type: GrantFiled: October 30, 2019Date of Patent: May 28, 2024Assignee: INTERNATIONAL N&H DENMARK APSInventors: Mikael Pianfetti, Fabien Buret, Annie Mornet
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Patent number: 11523624Abstract: The present invention relates to a heat stable milk protein product. Particularly, the invention relates to a heat stable milk protein product which can be used as a meat substitute that can be heated by microwaves, fried or grilled. The present invention relates also processes for producing such heat stable milk protein products.Type: GrantFiled: December 22, 2017Date of Patent: December 13, 2022Assignee: VALIO LTDInventors: Niko Nurmi, Päivi Myllärinen
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Patent number: 10674740Abstract: The present invention relates to methods of making sliceable dairy product comprising milk and supplemental whey protein, an edible acid, and sodium chloride and/or sodium hydroxide, and the products obtainable by said methods.Type: GrantFiled: July 3, 2014Date of Patent: June 9, 2020Assignee: Arla Foods AMBAInventors: Christina Carøe Tjørnelund, Klaus Juhl Jensen, Mads Friis Østergaard-Clausen
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Patent number: 9028896Abstract: A method for producing cottage cheese by using Streptococcus thermophilus bacteria.Type: GrantFiled: July 9, 2010Date of Patent: May 12, 2015Assignee: Chr. Hansen A/SInventors: Morten Carlson, Thomas Janzen
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Publication number: 20140154389Abstract: 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: ApplicationFiled: April 20, 2012Publication date: June 5, 2014Applicant: DuPont Nutrition BioSciences ApSInventor: Lars W. Petersen
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Patent number: 8722130Abstract: 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: GrantFiled: June 1, 2007Date of Patent: May 13, 2014Assignee: Kraft Foods Group Brands LLCInventors: Scot Alan Irvin, Chad David Galer, Omar Atia
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Publication number: 20140017357Abstract: 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: ApplicationFiled: February 16, 2012Publication date: January 16, 2014Applicant: VALIO LTDInventors: Terhi Aaltonen, Pirkko Nurmi
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Publication number: 20130052303Abstract: 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: ApplicationFiled: September 8, 2010Publication date: February 28, 2013Applicant: PURAC BIOCHEM B.V.Inventors: Willem Meindert De Vos, Jan Sikkema, Jeroen Hugenholtz
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Publication number: 20120183644Abstract: 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: ApplicationFiled: September 28, 2010Publication date: July 19, 2012Inventors: Emmi Martikainen, Janne Uusi-Rauva
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Publication number: 20120100252Abstract: A method for producing cottage cheese by using Streptococcus thermophilus bacteria.Type: ApplicationFiled: July 9, 2010Publication date: April 26, 2012Inventors: Morten Carlson, Thomas Janzen
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Publication number: 20110300259Abstract: 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: ApplicationFiled: June 3, 2010Publication date: December 8, 2011Inventors: Kenneth F. Heiman, Thomas S. Torkelson
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Publication number: 20110256265Abstract: 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: ApplicationFiled: June 21, 2011Publication date: October 20, 2011Applicant: DSM IP ASSETS B.V.Inventors: Ben Rudolf De Haan, Andre Leonardus De Roos
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Publication number: 20110151054Abstract: 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: ApplicationFiled: May 21, 2010Publication date: June 23, 2011Inventor: John Kieran Brody
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Publication number: 20110052757Abstract: 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: ApplicationFiled: December 8, 2008Publication date: March 3, 2011Inventors: Robert John Bromley Savage, Rutger Jan Rooijen, Van, Albertus Alard Van Dijk, Natalja Alekseevna Cyplenkova
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Publication number: 20100330232Abstract: 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: ApplicationFiled: June 13, 2008Publication date: December 30, 2010Applicant: INVENSYS APV A/SInventors: Claus Thorsen, Erik Dath Harbo
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Patent number: 7771761Abstract: 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: GrantFiled: August 7, 2006Date of Patent: August 10, 2010Assignees: Regents of The University of Minnesota, Nutricepts, Inc.Inventors: Lloyd E. Metzger, Donald A. Grindstaff
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Publication number: 20100119649Abstract: 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: ApplicationFiled: February 27, 2008Publication date: May 13, 2010Inventor: Péter Horváth
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Patent number: 7625589Abstract: 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: GrantFiled: August 5, 2005Date of Patent: December 1, 2009Assignees: Regents of The University of Minnesota, Nutricepts, Inc.Inventors: Lloyd E. Metzger, Donald A. Grindstaff
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Publication number: 20090238917Abstract: 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: ApplicationFiled: May 22, 2009Publication date: September 24, 2009Applicant: Leprino Foods CompanyInventors: Richard K. Merrill, Mayank Singh
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Publication number: 20090232937Abstract: 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: ApplicationFiled: June 6, 2006Publication date: September 17, 2009Inventors: Gary K Burningham, Brian J. Orme, Randall Thunell
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Publication number: 20090186123Abstract: 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: ApplicationFiled: April 24, 2007Publication date: July 23, 2009Applicant: FROMAGERIES BELInventor: Gilbert Delespaul
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Patent number: 7267831Abstract: 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: GrantFiled: March 4, 2003Date of Patent: September 11, 2007Assignee: Schreiber Foods, Inc.Inventors: Jeng-Jung Yee, Charles C. Hunt
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Patent number: 7232582Abstract: 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: GrantFiled: February 26, 2003Date of Patent: June 19, 2007Assignee: Honda Giken Kogyo Kabushiki KaishaInventors: Hideaki Kikuchi, Naoyuki Enjoji, Masaharu Suzuki, Masaru Oda
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Patent number: 7157108Abstract: 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: GrantFiled: December 11, 2000Date of Patent: January 2, 2007Assignee: New Zealand Dairy BoardInventors: Ganugapati Vijaya Bhaskar, Harjinder Singh, Neil D. Blazey
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Patent number: 7041323Abstract: 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: GrantFiled: April 27, 2001Date of Patent: May 9, 2006Assignee: Lact Innovation APSInventor: Kim Toft Andersen
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Patent number: 6982100Abstract: 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: GrantFiled: August 2, 2002Date of Patent: January 3, 2006Assignee: Land O'Lakes, Inc.Inventors: Margaret A. Swearingen, Craig J. Schroeder
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Patent number: 6955828Abstract: 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: GrantFiled: December 22, 2000Date of Patent: October 18, 2005Assignee: Rhodia Texel LimitedInventor: Mark Rodney Smith
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Patent number: 6902750Abstract: 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: GrantFiled: February 18, 2003Date of Patent: June 7, 2005Assignee: Land O'Lakes, Inc.Inventors: Jason D. Eckert, Margaret A. Swearingen, Edward B. Aylward, Craig J. Schroeder
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Patent number: 6893670Abstract: 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: GrantFiled: January 16, 2003Date of Patent: May 17, 2005Assignee: Danisco (UK Ltd)Inventors: Mark R. Smith, Paul D. Browning, Denise Pawlett
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Patent number: 6872411Abstract: 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: GrantFiled: May 26, 1999Date of Patent: March 29, 2005Assignees: Enterprise Ireland, Teagasc, The Agriculture and Food Development AuthorityInventors: Reynolds Paul Ross, Gerald Francis Fitzgerald, John Kevin Collins, Gerald Christopher O'Sullivan, Catherine Gerardine Stanton
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Patent number: 6861080Abstract: 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: GrantFiled: May 24, 2002Date of Patent: March 1, 2005Assignee: Kraft Foods Holdings, Inc.Inventors: Clinton Kent, Jim Bay P. Loh, Hermann Eibel
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Patent number: 6800307Abstract: 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: GrantFiled: April 21, 2000Date of Patent: October 5, 2004Assignee: Bernard Matthews PLCInventors: Bernard Trevor Matthews, David John Joll, Werner Koppers, Friedrich Buse
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Publication number: 20040151801Abstract: 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: ApplicationFiled: December 16, 2003Publication date: August 5, 2004Applicants: Novozymes A/S, Chr. Hansen A/S, Novozymes North America, Inc.Inventors: Thomas Lykke Sorensen, Tine Muxoll Fatum, Don Higgins
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Patent number: 6749873Abstract: 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: GrantFiled: August 8, 2001Date of Patent: June 15, 2004Assignee: Ajinomoto Co., Inc.Inventors: Yoshiyuki Kumazawa, Jiro Sakamoto, Chiya Kuraishi, Noriki Nio, Shoji Sakaguchi
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Patent number: 6649200Abstract: 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: GrantFiled: December 29, 2000Date of Patent: November 18, 2003Assignee: Imperial Biotechnology LimitedInventors: Mark R. Smith, Paul D. Browning, Denise Pawlett
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Patent number: 6649199Abstract: 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: GrantFiled: September 30, 1999Date of Patent: November 18, 2003Assignee: BiosaveursInventor: Marc Bigret
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Patent number: 6572901Abstract: 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: GrantFiled: May 2, 2001Date of Patent: June 3, 2003Assignee: Kraft Foods Holdings, Inc.Inventors: Xiao-Qing Han, Jochen Klaus Pfeifer, Richard H. Lincourt, Joseph Michael Schuerman
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Publication number: 20030031885Abstract: 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: ApplicationFiled: August 1, 2001Publication date: February 13, 2003Inventors: Yen-Kuen Shiau, Chung-Hsun Wu
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Patent number: 6485762Abstract: 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: GrantFiled: June 14, 2000Date of Patent: November 26, 2002Assignee: Cornell Research Foundation, Inc.Inventors: Syed S. H. Rizvi, Randall L. Brandsma
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Patent number: 6458393Abstract: 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: GrantFiled: January 7, 2000Date of Patent: October 1, 2002Assignee: Kraft Foods, Inc.Inventors: Richard H. Lincourt, Wen-Sherng Chen, Ragendra P. Borwankar
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Publication number: 20020076467Abstract: 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: ApplicationFiled: October 10, 2001Publication date: June 20, 2002Applicant: Lipton, Division of Conopco, Inc.Inventors: Laurence Beck nee Trescol, Gilles Franch, Isabelle Geneau De Lamarliere
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Publication number: 20010046532Abstract: 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: ApplicationFiled: July 9, 2001Publication date: November 29, 2001Applicant: ConAgra, Inc.Inventors: Anthony M. Adamany, Thomas M. Henry, Deborah P. Moore, Craig S. Filkouski
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Patent number: 6303160Abstract: 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: GrantFiled: December 14, 2000Date of Patent: October 16, 2001Assignee: 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
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Patent number: 6270814Abstract: 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: GrantFiled: June 3, 1999Date of Patent: August 7, 2001Assignee: Kraft Foods, Inc.Inventors: Xiao-Qing Han, Joseph E. Spradlin
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Patent number: 6258390Abstract: 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: GrantFiled: December 15, 1997Date of Patent: July 10, 2001Assignee: Novozymes A/S PatentsInventor: Peter Budtz
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Patent number: 6242016Abstract: 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: GrantFiled: July 30, 1999Date of Patent: June 5, 2001Assignee: Kraft Foods, Inc.Inventors: David Webb Mehnert, James William Moran, Gary W. Trecker
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Patent number: RE37264Abstract: 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: GrantFiled: March 10, 2000Date of Patent: July 3, 2001Assignee: Wisconsin Alumni Research FoundationInventors: Carol M. Chen, Mark E. Johnson