Abstract: The present invention relates to a method for making Cheddar type and Continental type cheese with an adjunct culture comprising a Lactobacillus helveticus strain.

Abstract: The invention relates to methods for reducing off-flavour in milk-related products, said methods comprising the step of oxidizing lactose in a milk-related product to lactobionic acid. The invention further relates to methods of producing packaged, milk-related products, as well as milk-related products produced by the said methods.

Abstract: A food product and process of making the same is provided which results in a high milk protein product having 10% to 25% milk protein content, higher phospholipids compared to unadulterated cow milk, a casein to whey ration of at least 50:50 and is shelf stable for at least six months. In the process whole milk and at least one milk protein source is mixed, heated and contacted with an acid or acidulating substance and co-precipitated to produce a semi-solid precipitate. The precipitate is mixed with starch and cooked.

Abstract: Methods for use of select organic compounds for the activation and stabilization of thermally labile enzymes, including proteases, are disclosed. The invention further relates to compositions of certain organic compounds with enzymes to enable the use of such enzymes at high temperature conditions, such as for warewash temperatures and conditions. In particular, organic activator-stabilizers including heat-deactivated proteases and zwitterionic materials are combined with enzymes according to the invention. As a result, the invention provides enzyme cleaning efficacy for various high temperature conditions, including warewash applications.

Abstract: A pharmaceutical composition with an active pharmaceutical ingredient including a pomegranate fruit polyphenol extract. The pomegranate fruit polyphenol extract includes at least about 3% combined punicalagin A and punicalagin B by weight, less than about 5% ellagic acid and their derivatives by weight, and less than about 1% anthocyanins by weight.

Abstract: The present invention provides a process for the preparation of a cheese, the process comprising the steps of (i) providing milk; (ii) acidifying the milk, wherein the milk is acidified with carbon dioxide to a pH of 6.2 to 6.6 when measured at a temperature of 29 to 38° C. to provide an acidified milk; (iii) inoculating the acidified milk with a starter culture, wherein the inoculation is a direct vat inoculation, to provide an inoculated acidified milk and making the cheese therefrom; wherein the inoculated acidified milk contains a coagulant, wherein the coagulant comprises at least a microbial protease coagulating agent.

Abstract: The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.

Abstract: Novel soy/milk gels are provided useful for making cheese-type and yoghurt type products. Method for preparing such products are also disclosed herein. In particular, the invention relates to a soy/milk cheese-type product which is a blend of soy milk and milk and to a method for the preparation thereof. In further aspects, is a soy/milk yoghurt-type product and a method for the preparation thereof.

Abstract: The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.

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.

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.

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.

Abstract: The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.

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.

Abstract: A method for removing lactose from milk comprising the steps of precipitation, ultrafiltration, re-dissolving, mixing, and restoration, with or without a step of degreasing prior to precipitation. The lactose-removed diary product can be liquid milk, milk powder, or combined with other products to make sugar-free or low-sugar healthy food. The milk used in the method can be milk from any mammals or milk obtained by dissolving milk powder in drinking water.

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.

Abstract: This invention relates to the controlled acidification of food products, like dairy products, meat etc. By acidification, food products are protected against harmful microbiological cultures and food can get a certain texture, e.g. the coagulation of dairy products or the drying and texture formation of dried sausages. The invention comprises a new method of acidifying food products in a controlled way. Using lactic- or glycolic acid oligomer/derivatives and salts or derivatives thereof achieve this controlled acidification.

Abstract: The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.

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.

Abstract: This invention relates to a method of manufacturing sour milk preparations, such as soured fresh dairy products with the use of a sialidase enzyme. The method enables the modification of the texture of sour dairy products more advantageously and easily than known methods. In addition, the method enables a significant reduction in the added protein content of sour dairy products without any damage to or adverse effect to the texture of the preparation.

Abstract: The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.

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.

Abstract: Process that includes: providing dilute aqueous liquid acid whey protein composition containing acid whey proteins; filtering dilute aqueous liquid acid whey protein composition, forming concentrated aqueous liquid acid whey protein composition containing acid whey proteins; combining together concentrated aqueous liquid acid whey protein composition and edible caustic composition in suitable proportions to result in substantially neutral pH; denaturing acid whey proteins at elevated temperature, forming concentrated aqueous liquid denatured acid whey protein composition; providing milk composition containing butterfat and substantial concentrations of native casein and whey proteins; combining together milk composition and concentrated aqueous liquid denatured acid whey protein composition, forming dairy mix containing butterfat and protein composition including native casein and whey proteins and denatured acid whey proteins; inoculating dairy mix with lactic acid—producing bacteria; culturing lactic acid—p

Abstract: Described herein is a high moisture, preserved cheese product having enhanced microbial food safety and methods of making the high moisture, preserved cheese product. Enhanced microbial food safety is achieved by using a combination of organic food preserving acids, a nisin component and an enzyme.

Abstract: There is also provided a method of producing a natural cheese having improved melt characteristics from a quantity of raw milk. The method includes separating the raw milk into a cream portion and a reduced fat milk portion. A portion of the cream portion is emulsified in a machine with a mild homogenate process producing reduced size fat globules. All of the cream portion and the reduced fat milk portion is combined into a cheese fluid and pasteurized. A coagulating agent is added to the cheese fluid and processed to produce a natural cheese having improved melt characteristics from the cheese fluid including the emulsified cream portion.

Abstract: A novel method for producing a natural cheese is described. The present method utilizes a combination of heating, mechanical processing and pH changes to produce a natural cheese.

Abstract: A process is disclosed for the manufacture of cottage cheese from milk using citric acid to precipitate the curd. The citric acid is supplied by fermentation of the lactose contained in the byproduct whey.

Abstract: The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.

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.

Abstract: Techniques for making a yogurt-cheese-oil product, comprising steps of: providing a milkfat-oil fluid comprising butterfat and an oil; pasteurizing the milkfat-oil fluid to produce a cheese-oil precursor; combining yogurt with the cheese-oil precursor to produce a combined yogurt-cheese-oil precursor; and homogenizing and acidifying the combined yogurt-cheese-oil precursor; producing a yogurt-cheese-oil product. Yogurt-cheese-oil products: comprising between about 10% by weight and about 80% by weight of total butterfat; comprising between about 2% by weight and about 52.5% by weight of an oil; comprising between about 10% by weight and about 50% by weight of yogurt; and yielding less than about 1% syneresis by weight after 15 hours at about 74° F. to about 75° F.

Abstract: The present invention relates to a method for making Cheddar type and Continental type cheese with an adjunct culture comprising a Lactobacillus helveticus strain.

Abstract: Described herein is a high moisture, preserved cheese product having enhanced microbial food safety and methods of making the high moisture, preserved cheese product. Enhanced microbial food safety is achieved by using a combination of organic food preserving acids, a nisin component and an enzyme.

Abstract: The invention relates to a process for preparing a fermented product of which milk or milk products constitute a substantial part, wherein oleic acid is added during the process. The invention also relates to a product prepared by the process.

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.

Abstract: A method is provided for producing reduced-fat components that may be used to make reduced and low-fat processed cheese, natural cheese or other reduced and low-fat food products. The reduced-fat flavor components are produced by extraction of fat from full-fat biogenerated cheese flavor components. Alternatively, natural biogenerated cheese flavor components are produced with reduced amounts of fat. Additionally, reduced-fat cheddar cheese can be derived from 1% milk.

Abstract: Method of producing a cheese, according to which: a cheese curd is prepared; from the cheese curd there is prepared an intermediate cheese body; a first treatment at a temperature of from 40 to 90° C. is carried out on the cheese body; a texturizing treatment is carried out at the temperature of the first treatment in order to obtain a textured body; the textured body is subjected to a second heat treatment by ohmic heating at a temperature of from 80 to 140° C. for from 10 seconds to 5 minutes; the body obtained is cooled to a temperature below 100° C. in order to obtain a cheese; and the cheese is packaged.

Abstract: Low fat (less than 5 percent, but preferably less than 3 percent) cheese slice-on-slice and block products. The product can be made with natural skim milk cheese; additional dairy solids; and have from about 53 to about 55 total weight percent of water; from about 2 to about 2.8 total weight percent of emulsifier salts of at least citrate, such as di-sodium citrate and optionally a phosphate, such as di-sodium phosphate. Citrate/phosphate ratios can be up to about 50/50. The product can have 20 to 30 total weight percent protein, of which from about 12 to 25 total percent weight is functional casein protein; and moisture/functional casein protein ratio from about 22 to 56 percent. Methods to manufacture can include blending and hydrating components before cooking with steam and pressure; followed by vacuum flashing, forming into a sheet or extruding under pressure into a block, and applying an anti-tacking agent.

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.

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.

Abstract: The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.

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.

Abstract: This invention relates to lactic fermenting products of ginseng obtained by fermentation of ginseng using lactic acid bacteria, yoghurt containing said lactic fermenting products of ginseng, and lactic acid bacteria used in the preparation of said lactic fermenting products of ginseng.

Abstract: The present invention provides process cheeses comprising casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further comprises an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited to, whole whey, cheese, and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step, and/or a modified dairy protein source. The modified dairy protein source includes high viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein.

Abstract: The invention provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.

Abstract: An exemplary fuel cell device assembly includes: (i) an electrolyte sheet; (ii) a plurality of cathodes disposed on one side of the electrolyte sheet; (iii) a plurality of anodes disposed on another side of the electrolyte sheet; and (iv) a frame supporting the electrolyte sheet, the frame having a plurality of channels. Preferably the cross-sectional area of the frame has channel density of at least 20/in2 and channel wall thickness of 50 mils or less.

Abstract: The present invention relates to methods for providing a high moisture low fat cream cheese product with high whey protein content that has a texture similar to normal cream cheese. More particularly, the invention provides a method of making a high moisture low fat cream cheese product with high whey protein content that has a higher yield stress and lower deformation values than other low fat cream cheeses with similar moisture, fat, and whey protein content. The present invention therefore is useful in producing low-cost and nutritious spreads with a pleasing texture and excellent spreadability.

Abstract: The invention provides a novel process of making cheese including a quick and efficient coagulation step forming discrete form and uniform curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent processing to produce a desired soft, semi-soft, hard or extra hard cheese.

Abstract: The invention provides for the manufacture of cheese products enhanced with a natural, biogenerated flavoring system. The natural flavoring system described herein may be used with various types of cheese and dairy products. In one embodiment, the system may be used in the production of flavor enhanced fresh cheese or cream cheese. In another embodiment, the system may be used in the production of low-fat cheese products, such as low-fat cream cheese.

Abstract: A method for production of cheeses with spun curd from pasteurized milk, includes the successive steps of preparation of the milk, renneting, coagulation, curd-cutting, drainage and spinning, characterized in that during the phase of preparation of the milk which has a low content of exogenous calcium salts, the milk is thermally treated at a temperature between 80 and 85° C. and an effective amount of an acidifying agent is added before or after the thermal treatment.

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.