Including Addition Of Acid Or Acidic Material Patents (Class 426/39)
  • Patent number: 9907330
    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.
    Type: Grant
    Filed: July 31, 2015
    Date of Patent: March 6, 2018
    Assignee: Cal Poly Corporation
    Inventors: Rafael Jimenez-Flores, Andrea M Laubscher
  • Patent number: 9133424
    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.
    Type: Grant
    Filed: December 16, 2011
    Date of Patent: September 15, 2015
    Assignee: Ecolab USA Inc.
    Inventors: Kim R. Smith, Thomas R. Mohs
  • Patent number: 9056083
    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.
    Type: Grant
    Filed: November 17, 2011
    Date of Patent: June 16, 2015
    Assignee: POM Wonderful, LLC
    Inventors: Mark Dreher, Harley Liker, Yair Steve Henig
  • Publication number: 20150110920
    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.
    Type: Application
    Filed: April 18, 2013
    Publication date: April 23, 2015
    Inventors: Timothy John Armstrong, Aileen Kacvinsky, Willard R. Knoespel, Dirk Kuckelsberg, Thomas Michael Rouleau
  • Publication number: 20150037460
    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.
    Type: Application
    Filed: October 16, 2014
    Publication date: February 5, 2015
    Inventors: Keith Johnston, Allan Main, Peter Dudley Elston, Peter Aaron Munro, Robert J. Buwalda
  • Publication number: 20140193540
    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.
    Type: Application
    Filed: May 12, 2012
    Publication date: July 10, 2014
    Applicant: UNIVERSITY OF GUELPH
    Inventors: Chunguo Lin, Jin Chen, Milena Corredig, Art Hill
  • Publication number: 20140106029
    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.
    Type: Application
    Filed: December 13, 2013
    Publication date: April 17, 2014
    Applicant: Fonterra Co-Operative Group Limited
    Inventors: Keith Johnston, Allan Main, Peter Dudley Elston, Peter Aaron Munro, Robert J. Buwalda
  • 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
  • Patent number: 8628810
    Abstract: The invention provides mozzarella cheese of uniform composition that is readily and inexpensively made by acidifying milk prior to beginning the cheese making process. The cheese has excellent melting properties and can be used on a variety of food products (e.g. pizza). No cooking, stretching and aging of the cheese is needed during production to improve the taste or melting properties of the cheese.
    Type: Grant
    Filed: February 26, 2008
    Date of Patent: January 14, 2014
    Assignee: Cornell University
    Inventors: David M. Barbano, John Dunker
  • Patent number: 8623435
    Abstract: The present invention provides compositions and methods for preparing cheese with low fat content and with improved texture, color and baking properties. The compositions and methods of the invention include acidification of the cheese base and the addition of glycerides to manufacture processed or heated curd cheese with improved properties such as texture, stickiness, color and baking properties.
    Type: Grant
    Filed: April 16, 2008
    Date of Patent: January 7, 2014
    Assignee: Wisconsin Alumni Research Foundation
    Inventors: John A. Lucey, Ciara A. Brickley, Selvarani Govindasamy-Lucey, Mark E. Johnson, John A. Jaeggi, Eileen Merlini Salim
  • Publication number: 20130344198
    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.
    Type: Application
    Filed: August 30, 2013
    Publication date: December 26, 2013
    Applicant: Fontera Co-Operative Group Limited
    Inventors: Keith Johnston, Allan Main, Peter Dudley Elston, Peter Aaron Munro, Robert J. Buwalda
  • Patent number: 8609164
    Abstract: The invention provides moist cheeses of uniform composition that are readily and inexpensively made by acidifying milk prior to beginning the cheese making process.
    Type: Grant
    Filed: February 26, 2008
    Date of Patent: December 17, 2013
    Assignee: Cornell University
    Inventor: David M. Barbano
  • Patent number: 8580323
    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.
    Type: Grant
    Filed: January 16, 2009
    Date of Patent: November 12, 2013
    Assignee: Shanghai Shanglong Dairy Co., Ltd.
    Inventors: Yiqian Yan, Haixia Wang, Meiying Cao, Yimou Yan
  • Patent number: 8518463
    Abstract: Technique for making a cream cheese product comprising steps of: providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid; homogenizing the milkfat fluid; and culturing bacteria in the milkfat fluid; producing a cream cheese product comprising live probiotic bacteria cultures. Cream cheese product comprising: between about 10% by weight and about 55% by weight of total butterfat; and a live probiotic bacteria culture.
    Type: Grant
    Filed: January 24, 2011
    Date of Patent: August 27, 2013
    Assignee: Franklin Foods, Inc.
    Inventors: Jon R. Gutknecht, John B. Ovitt
  • Patent number: 8486480
    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.
    Type: Grant
    Filed: December 19, 2003
    Date of Patent: July 16, 2013
    Assignee: Purac Biochem B.V.
    Inventors: Jan van Krieken, Edwin Bontenbal
  • Publication number: 20130156888
    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.
    Type: Application
    Filed: February 13, 2013
    Publication date: June 20, 2013
    Applicant: Fonterra Co-Operative Group Limited
    Inventor: Fonterra Co-Operative Group Limited
  • Patent number: 8349379
    Abstract: The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (c) optionally blending the whey protein concentrate of step (b) with milk fat in a weight ratio of about 60:40 to about 100:0 wherein step (c) may be carried out before step (b), (d) homogenizing the blend obtained in step (b) or (c) in a 2-stage high-pressure homogenizer at pressures of about 300-400/50-80 bar and a temperature of about 5° to about 75° C.
    Type: Grant
    Filed: November 21, 2005
    Date of Patent: January 8, 2013
    Assignee: Kraft Foods R & D, Inc.
    Inventors: Alan Wolfschoon-Pombo, Mehran Rose, Peter Habermeier, Dirk Muxfeldt, Hermann Eibel
  • Publication number: 20120301576
    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.
    Type: Application
    Filed: February 1, 2011
    Publication date: November 29, 2012
    Applicant: DSM IP ASSETS B.V.
    Inventors: Petrus Jacobus Theodorus Dekker, Ronald Metselaar, Arjen Sein
  • Publication number: 20120294979
    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.
    Type: Application
    Filed: May 31, 2012
    Publication date: November 22, 2012
    Applicant: FONTERRA CO-OPERATIVE GROUP LIMITED
    Inventors: Keith Johnston, Allan Main, Peter Dudley Elston, Peter Aaron Munro, Robert J. Buwalda
  • Publication number: 20120288586
    Abstract: Methods and compositions for producing cheese with S. thermophilus and a urease inhibitor, and for producing hard or semi-hard cheese, such as cheddar, with S. thermophilus that is partially or completely deficient in its ability to release ammonia from urea are provided. Methods and compositions for reducing the amount of open texture (e.g., slits, cracks, or fractures) in hard and semi-hard cheeses, as well as hard and semi-hard cheeses that comprise one or more S. thermophilus bacteria that are partially or completely deficient in their ability to release ammonia from urea, are also provided.
    Type: Application
    Filed: April 20, 2012
    Publication date: November 15, 2012
    Inventor: Lars W. Peterson
  • Publication number: 20120219665
    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
    Type: Application
    Filed: February 28, 2011
    Publication date: August 30, 2012
    Applicant: FRANKLIN FOODS, INC.
    Inventors: Jon R. Gutknecht, John B. Ovitt
  • Patent number: 8241690
    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.
    Type: Grant
    Filed: November 13, 2009
    Date of Patent: August 14, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Mary Regina Koertner, Vickie Jane Lewandowski, David Webb Mehnert
  • Publication number: 20120201926
    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.
    Type: Application
    Filed: November 18, 2011
    Publication date: August 9, 2012
    Inventor: John Kieran Brody
  • Patent number: 8192779
    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.
    Type: Grant
    Filed: February 6, 2008
    Date of Patent: June 5, 2012
    Assignee: Arla Foods Amba
    Inventors: Anitha Rasmussen, Jens Jorgen Sogaard, Mette Bakman
  • Publication number: 20120114794
    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.
    Type: Application
    Filed: November 10, 2010
    Publication date: May 10, 2012
    Inventor: John E. Stauffer
  • Publication number: 20120027887
    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.
    Type: Application
    Filed: October 12, 2011
    Publication date: February 2, 2012
    Applicant: FONTERRA CO-OPERATIVE GROUP LIMITED
    Inventors: Keith Johnston, Allan Main, Peter Dudley Elston, Peter Aaron Munro, Robert J. Buwalda
  • 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: 20110268841
    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.
    Type: Application
    Filed: July 13, 2011
    Publication date: November 3, 2011
    Applicant: FRANKLIN FOODS, INC.
    Inventors: Jon R. Gutknecht, John B. Ovitt
  • Publication number: 20110206805
    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.
    Type: Application
    Filed: August 29, 2008
    Publication date: August 25, 2011
    Inventors: Fergal Rattray, Annette Helle Johansen, Mikkel Laust Broe
  • Publication number: 20110117241
    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.
    Type: Application
    Filed: November 13, 2009
    Publication date: May 19, 2011
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: Mary Regina Koertner, Vickie Jane Lewandowski, David Webb Mehnert
  • Publication number: 20110117240
    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.
    Type: Application
    Filed: November 14, 2005
    Publication date: May 19, 2011
    Applicant: Tine BA
    Inventors: Eirik Selmer-Olsen, Ivan Abrahamsen, Terje Sorhaug
  • Patent number: 7897185
    Abstract: Technique for making a cream cheese product comprising steps of: providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid; homogenizing the milkfat fluid; and culturing bacteria in the milkfat fluid; producing a cream cheese product comprising live probiotic bacteria cultures. Cream cheese product comprising: between about 10% by weight and about 55% by weight of total butterfat; and a live probiotic bacteria culture.
    Type: Grant
    Filed: June 16, 2006
    Date of Patent: March 1, 2011
    Assignee: Franklin Foods, Inc.
    Inventors: Jon R. Gutknecht, John B. Ovitt
  • Publication number: 20110045132
    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.
    Type: Application
    Filed: August 25, 2010
    Publication date: February 24, 2011
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventors: James W. Moran, David W. Mehnerr, Chad D. Galer, Jonathan L. Reeve, Thomas R. Jackson, JR., Cheryl J. Baldwin, Gary F. Smith
  • Publication number: 20110045133
    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.
    Type: Application
    Filed: February 24, 2009
    Publication date: February 24, 2011
    Applicant: Fromageries Bel
    Inventor: Olivier Furling
  • 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
  • Publication number: 20100330233
    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.
    Type: Application
    Filed: June 30, 2009
    Publication date: December 30, 2010
    Applicant: KRAFT FOOD GLOBAL BARNDS LLC
    Inventors: Divinia Reyes, Neil Griffith Douglas, Kamal Seyed Razavi
  • 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: 20100196533
    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.
    Type: Application
    Filed: April 12, 2010
    Publication date: August 5, 2010
    Applicant: FONTERRA CO-OPERATIVE GROUP LIMITED
    Inventors: Keith Johnston, Allan Main, Peter Dudley Elston, Peter Aaron Munro, Robert J. Buwalda
  • Patent number: 7763294
    Abstract: Technique for making a Low-Fat Yogurt-Cheese Composition, including: providing a composition including a milkfat fluid; combining yogurt with the composition including a milkfat fluid to form a composition including yogurt and a milkfat fluid; combining milk protein with the composition including yogurt and a milkfat fluid; and forming a blend including the milk protein and the composition including yogurt and a milkfat fluid. Low-Fat Yogurt-Cheese Composition, including: cream cheese at a concentration within a range of between about 75% by weight and about 15% by weight; yogurt at a concentration within a range of between about 40% by weight and about 10% by weight; and milk protein at a concentration within a range of between about 45% by weight and about 15% by weight.
    Type: Grant
    Filed: June 26, 2006
    Date of Patent: July 27, 2010
    Assignee: Franklin Foods, Inc.
    Inventors: Jon R. Gutknecht, John B. Ovitt
  • Patent number: 7754252
    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.
    Type: Grant
    Filed: November 29, 2003
    Date of Patent: July 13, 2010
    Assignee: Kuan Industrial Co., Ltd.
    Inventors: Dong Hyun Kim, Myung Joo Han, Min Kyung Choo
  • Patent number: 7709037
    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.
    Type: Grant
    Filed: October 28, 2003
    Date of Patent: May 4, 2010
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Isabelle Laye, Ted Riley Lindstrom, Leslie Lowry, Fu-I Mei, Matthew Zwolfer, Omar Diaz-Castillo, Jordan Dolande, Steven Havlik, Vladimir Rueda
  • Patent number: 7695745
    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.
    Type: Grant
    Filed: February 18, 2003
    Date of Patent: April 13, 2010
    Assignee: Fonterra Co-Operative Group Limited
    Inventors: Keith Johnston, Allan Main, Peter Dudley Elston, Peter Aaron Munro, Robert J. Buwalda
  • Patent number: 7687095
    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.
    Type: Grant
    Filed: September 30, 2005
    Date of Patent: March 30, 2010
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Yinqing Ma, Ted R. Lindstrom, Isabelle Laye, Ana P. Rodriguez, Gavin M. Schmidt, Mary C. Doyle
  • Patent number: 7687090
    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.
    Type: Grant
    Filed: November 30, 2004
    Date of Patent: March 30, 2010
    Assignee: Corning Incorporated
    Inventors: Michael Edward Badding, Jacqueline Leslie Brown, Scott Christopher Pollard
  • Publication number: 20100062110
    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.
    Type: Application
    Filed: November 20, 2007
    Publication date: March 11, 2010
    Applicant: FONTERRA CO-OPERATIVE GROUP LIMITED
    Inventors: Peter Dudley Elston, Graham Peter Davey, Peter Gilbert Wiles
  • Patent number: 7674489
    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.
    Type: Grant
    Filed: September 30, 2005
    Date of Patent: March 9, 2010
    Assignee: Kraft Foods Global Brands LLC
    Inventors: James W. Moran, Chad Galer, Mary C. Doyle, Benjamin Dias, Leslie Kopko, Paul Gass, Hermann Eibel, Ludmilla Gimelfarb
  • Patent number: 7655263
    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.
    Type: Grant
    Filed: April 29, 2004
    Date of Patent: February 2, 2010
    Assignee: Roquette Freres
    Inventors: Philippe Watine, Jean-Claude Bercetche
  • 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: 20090123602
    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.
    Type: Application
    Filed: January 16, 2009
    Publication date: May 14, 2009
    Applicant: SHANGHAI SHANGLONG DAIRY CO.,LTD.
    Inventors: Yiqian YAN, Haixia Wang, Meiying Cao, Yimou Yan
  • Publication number: 20090068310
    Abstract: A method of preparing a dairy product or a dairy product analogue, the dairy product or dairy product analogue comprising a sterol, wherein the method comprises acid coagulating a cheese milk, cream or combination thereof in the presence of a suitable culture and subsequently subjecting to a heat treatment, the culture comprising an exopolysaccharide producing lactic acid bacterium.
    Type: Application
    Filed: April 24, 2006
    Publication date: March 12, 2009
    Inventors: Arjen Bot, Jan Willem Sanders