And Subsequent Heat Treatment Of Sealed Package Patents (Class 426/401)
-
Patent number: 5441757Abstract: A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, and other compounds contains by weight 0.1%-24% polysaccharides having a MW.sub.w in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates, and other polysaccharides such as alginates and carboxymethyl cellulose.Type: GrantFiled: December 5, 1994Date of Patent: August 15, 1995Assignee: The Pillsbury Co.Inventors: Victor T. Huang, Laurie E. Kerschner, Lorri D. Cullen
-
Patent number: 5421512Abstract: A method for the shelf stable packaging of perishable liquid food products in hermetically sealed easy-to-open gable top cartons comprising the steps of cold filling liquid food products free from pathogenic and thermophilic organisms into gable top cartons, sealing the cartons over certain critical areas of the seal flaps while reducing or relieving sealing pressure over certain other specified areas, heating the sealed carton up to and holding the contents at a pasteurization hold temperature for a predetermined time and then cooling the contents of the carton.Type: GrantFiled: June 15, 1993Date of Patent: June 6, 1995Assignee: FBI Brands Ltd.Inventor: Donald A. Poole
-
Patent number: 5405638Abstract: A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, and other compounds contains by weight 0.1%-24% polysaccharides having a MW.sub.w in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates, and other polysaccharides such as alginates and carboxymethyl cellulose. Further, by using the sauce of the present invention, processing times are reduced.Type: GrantFiled: September 10, 1992Date of Patent: April 11, 1995Assignee: Pillsbury CompanyInventors: Victor T. Huang, Laurie E. Kerschner, Lorri D. Cullen
-
Patent number: 5368877Abstract: A method of preparing a firm-textured shelf stable vegetable or starch-containing food product is provided. The method involves admixing vegetables or starch-containing foods with a sauce and thermally treating said mixture under pressure. The sauce has a water activity of above 0.92 and comprises, in addition to the normal ingredients of spices, flavors, and other compounds, 0.1%-24% polysaccharides by weight having a MW.sub.w in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates such as maltodextrin, and other polysaccharides such as alginates and carboxymethyl cellulose. Further, by using the sauce of the present invention, processing times or temperatures are reduced.Type: GrantFiled: November 4, 1992Date of Patent: November 29, 1994Assignee: Pillsbury CompanyInventors: Victor T. Huang, Laurie E. Kerschner, Lorri D. Cullen
-
Patent number: 5356649Abstract: Different new foods are placed into separate open compartments of specially dimensioned plastic trays. Groups of filled trays are placed in a magazine and simultaneously sealed with an oxygen barrier film under carefully controlled vacuum conditions. The film is cut, separating the trays which are placed on a pan in an oven. Dry heat is applied and steam is introduced during timed periods at given intervals during cooking. The trays are then removed from the oven and quickly chilled or frozen.Type: GrantFiled: January 11, 1993Date of Patent: October 18, 1994Inventors: Richard LaMotta, James Guido
-
Patent number: 5336516Abstract: A kimchi-like food produced by combining dried stalks of sanzo-sai, conventional kimchi additives, and improved kimchi additives, and processing the combination according to a new process which includes a two-step aging process. The resulting kimchi-like food is crisp, full-flavored, and sour, and maintains these qualities through long-term storage.Type: GrantFiled: February 19, 1993Date of Patent: August 9, 1994Assignee: Joyu IncorporatedInventors: Matsuo Yamamoto, Toshiaki Nakata, Hideaki Yabuuchi
-
Patent number: 5332587Abstract: Acid-stabilized pasta is prepared with at least one polymeric food-acceptable acid.Type: GrantFiled: April 29, 1992Date of Patent: July 26, 1994Assignee: Mars, IncorporatedInventors: John G. Howard, Harvey J. Reiter, Dale Fritsch, Bryan Scherer, Theodore J. LaFleur
-
Patent number: 5275679Abstract: A a lid for sealing a container. The lid adheres to the container by no more than a vacuum formed within the container. The lid is formed of a substantially circular panel having a flanged perimeter and a concave depression on an upper side of the circular panel. A pressure release hole extends through the concave depression of the circular panel and sanitary varnish is disposed on a lower side of the circular panel. A first adhesive material is applied to the lower side of the lid by fusion to the sanitary varnish to form a thin film over the release hole, and a second adhesive material is disposed in the concave depression on the upper side of the lid to form a removable seal. The second adhesive material has the same properties as the first adhesive material.Type: GrantFiled: May 26, 1992Date of Patent: January 4, 1994Assignee: Metalgrafica Rojek Ltda.Inventor: Arnaldo Rojek
-
Patent number: 5258191Abstract: Easily removable press-on, pry-off closures having movable insert disks in an outer shell are disclosed. Pressing the shell upward to remove it from a container first pries a protrusion inside the shell over a snap rib around the container, then moves the shell upward relative to the disk while the later remains seated on the container, until a disk-lifting projection inside the shell engages the edge of the disk and lifts the disk to break the seal. A tamper evidencing band, if included, is broken before either the shell is pried off or the disk is lifted. The invention can be used in both top load and bottom load embodiments. Also disclosed is a closure with a non-movable disk or integral top and a tamper-evidencing band which is broken by pry-off removal of the closure. Still further, food packages which automatically open when heated in microwave ovens are disclosed. Vacuum-packed food packages having effective head spaces for reducing the times required to retort such packages are also disclosed.Type: GrantFiled: January 13, 1992Date of Patent: November 2, 1993Assignee: Anchor Hocking CorporationInventor: Thomas H. Hayes
-
Patent number: 5242701Abstract: A method for the shelf stable packaging of perishable liquid food products in hermetically sealed easy-to-open gable top cartons comprising the steps of cold filling liquid food products free from pathogenic and thermophilic organisms into gable top cartons, sealing the cartons over certain critical areas of the seal flaps while reducing or relieving sealing pressure over certain other specified areas, heating the sealed carton up to and holding the contents at a pasteurization hold temperature for a predetermined time and then cooling the contents of the carton.Type: GrantFiled: August 18, 1989Date of Patent: September 7, 1993Assignee: FBI Brands Ltd.Inventor: Donald A. Poole
-
Patent number: 5204135Abstract: A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, and other compounds contains by weight 0.1%-24% polysaccharides having a MW.sub.W in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates, and other polysaccharides such as alginates and carboxymethyl cellulose.Type: GrantFiled: January 16, 1992Date of Patent: April 20, 1993Assignee: The Pillsbury Co.Inventors: Victor T. Huang, Laurie E. Kerschner, Lorri D. Cullen
-
Patent number: 5053196Abstract: A rotatable partition is provided to establish a sealing relationship between each pair of successive processes in a germ-free filling/packaging system or between a said processes and the outer air and a hollow cylinder containing therein this rotatable partition is provided with an inlet through which germ-free gas flows in and an outlet through which germ-free gas flows out. Floor(s) of a germicide mist fixing station and/or a germicide removing station, and/or conveyor arms is (are) provided heater elements.Type: GrantFiled: July 19, 1989Date of Patent: October 1, 1991Assignee: Snow Brand Milk Products Co., Ltd.Inventors: Takeo Ide, Koichi Hatanaka
-
Patent number: 4874580Abstract: Air-containing packages are subjected to heat sterilizing under pressure in a sterilization treatment tank. A pressure controlling method comprises changing the rate-of-rise of the temperature in the treatment tank in the vicinity of a point-of-change in a pressure rise in a pressure pattern in the package and delaying the timing of lowering the pressure in the treatment tank after the start of cooling treatment to avoid any deformation of the packages.Type: GrantFiled: September 14, 1987Date of Patent: October 17, 1989Assignee: House Food Industrial Company LimitedInventors: Ko Sugisawa, Yasushi Matsumura, Hidefumi Okamoto, Hiroshi Hayami
-
Patent number: 4826701Abstract: A packaged aseptic soybean curd is produced by sterilizing a soybean milk and bittern separately by heating, and by cooling the sterilized soybean milk and bittern separately to below the coagulation temperature of the soybean milk. The cooled soybean milk is passed to a filling device through a main conduit, and the cooled bittern is passed through a subconduit to the main conduit at a position close to the filling device. The bittern and the soybean milk are mixed with the main conduit immediately before being passed to an aseptic chamber where the mixture is placed in a container made of a material which serves a barrier to gases. The filled container is closed with a closure which is also made of a material which serves as a barrier to gases and sealed in the same. The sealed container is then heated to coagulate the mixture therein and obtain a soybean curd.Type: GrantFiled: February 11, 1988Date of Patent: May 2, 1989Assignee: Shikoku Kakooki Co., Ltd.Inventors: Kasuhiro Joo, Yoshinao Ogasa
-
Patent number: 4791001Abstract: This invention relates to a method for grinding soybeans by grinding soaked soybeans together with a predetermined amount of water to obtain a soybean slurry which method comprises grinding the soaked soybeans in the presence of 10 to 30% by volume of air relative to the total weight of the soaked soybeans and the water, and also to a method for producing retort or aseptic packed tofu using the soybean milk obtained by the method of grinding.Type: GrantFiled: January 12, 1987Date of Patent: December 13, 1988Assignee: Kikkoman CorporationInventors: Masaru Matsuura, Akio Obata, Norikazu Fujii, Akio Nobuhara, Danji Fukushima
-
Patent number: 4789556Abstract: A method for manufacturing a packaged, aseptic hard soybean curd having high protein content and fine texture increased in hardness with keeping good taste which includes the first step of warming a soybean juice, adding 1-4% by weight of a soy protein isolate having a high coagulation ability, subjecting the soybean juice to a homogenizing treatment and sterilizing the soybean juice by direct steam heating method and the second step of continuously adding to thus obtained sterilized high protein soybean juice a germ-free coagulant solution at a constant rate in a pipe line and homogeneously mixing them, filling the mixture in a container in an aseptic atmosphere, sealing the container and heating it to coagulate the mixture. Thus obtained soybean curd has a hardness of at least 130 measured by a curd tension meter.Type: GrantFiled: February 24, 1987Date of Patent: December 6, 1988Assignee: Morinaga Milk Industry Company LimitedInventors: Shigeo Okonogi, Kunisuke Kawahara, Saburo Oizumi, Kenji Mizuguchi, Osamu Koide, Hiroshi Shimada
-
Patent number: 4752489Abstract: A process is disclosed wherein fruit is dispersed in a gelling agent consisting of locust bean gum and potassium sensitive kappa-carrageenan suspended in acidified water, followed by sealing the fruit and gelling agent in a container, then the container is sterilized and cooled sufficiently to set the gel.Type: GrantFiled: July 9, 1986Date of Patent: June 21, 1988Assignee: S.P.C. LimitedInventors: Brendon C. Wallace, Terrence B. Bowring
-
Patent number: 4716045Abstract: A dairy product of the soft-curd fresh cheese type, is disclosed wherein a starting mixture containing casein in the native state, insolubilized whey proteins, fats and optionally a stabilizing hydrocolloid is prepared and sterilized, after which a solution of sterile rennet and then the sterilized starting mixture are introduced into the presterilized packs under highly hygienic conditions, the packs are hermetically closed with presterilized covers and are then left standing under conditions favorable to the action of the rennet.The end products have an excellent nutritional value and improved keeping properties.Type: GrantFiled: December 11, 1985Date of Patent: December 29, 1987Assignee: Nestec S.A.Inventor: Giovanni Prella
-
Patent number: 4673583Abstract: A method of producing an aseptic calcium-enriched soy bean curd is disclosed. The method includes the steps of adding a calcium hydroxide-sucrose complex as coagulant to the soy bean milk, sterilizing the resulting mixture by heating, adjusting the pH value of the sterilized product to weakly acidic, charging the sterilized product into a container under an aseptic condition and sealing the opening of the container, and coagulating the calcium hydroxide-sucrose complex as coagulant to the soy bean milk by heating.When the calcium hydroxide-sucrose complex used as coagulant is insufficient to provide the required extent of calcium enrichment, calcium lactate may be added in an aseptic atmosphere after the sterilization process as at the time of pH adjustment.Type: GrantFiled: February 21, 1986Date of Patent: June 16, 1987Assignee: Meiji Milk Products Co., Ltd.Inventors: Tamotsu Kuwata, Yutaka Suginaka, Hideo Ohtomo
-
Patent number: 4640840Abstract: Non-enzymatic browning and other quality deteriorating reactions during heat-processing of liquid foodstuffs are minimized by separately aseptically heat-processing the carbohydrate containing components and the nitrogeneous components and finally combining these processed materials at a temperature of at most 65.degree. C.Type: GrantFiled: May 7, 1985Date of Patent: February 3, 1987Assignee: Thomas J. Lipton, Inc.Inventors: Ivar Assinder, Michael K. Supran, Geoffrey A. K. Thompson
-
Patent number: 4597976Abstract: Pasta containing products are formulated and produced under conditions which enable the product, when packed in sealed containers, to be thermally processed under conditions which render the product commercially sterile, but do not adversely affect the texture, taste or appearance of the product. The pasta and each of the other components of the product, such as meat and sauce, are formulated and/or processed to have an equilibrium pH of less than 4.6, and are hot filled into containers, which after sealing do not require retorting, but are heat processed under conditions to provide a sterilizing value equivalent to about 10 minutes at 200.degree. F. to render the product commercially sterile. Pasta containing products such as spaghetti with meat sauce, beef ravioli with meat sauce, and the like, produced in accordance with the present invention, have a firmness and texture superior to conventionally retorted pasta products.Type: GrantFiled: December 7, 1983Date of Patent: July 1, 1986Assignee: Nestec S.A.Inventors: Robert C. Doster, Karen F. Kahn
-
Patent number: 4560564Abstract: An edible shelf-stable tomato sauce product of optimal color containing textured protein or a mixture of textured protein and meat has been developed. Upon separation of the textured protein, the screened sauce has a color at 70.degree. F. (21.degree. C.) of from about 20.5 to about 25 Hunter "L" units, from about 18.5 to about 25 Hunter "a" units, and from about 11.5 to about 15 Hunter "b" units. A preferred process for the preparation of this product employs a combination of high-temperature-short-time commercial sterilization and hot-fill-hold processing.Type: GrantFiled: September 19, 1984Date of Patent: December 24, 1985Assignee: The Procter & Gamble CompanyInventors: David J. Bruno, Jr., Michael J. Dodds, Debra L. Fuqua, John E. Hunter
-
Patent number: 4544559Abstract: A nucleotide enriched humanized milk for infant nourishment, which is manufactured as a sterilized fluid or an instant powdered milk, both of which contain nucleotides AMP, CMP, GMP, IMP and UMP at concentrations similar to those found in human milk. The remaining components of this humanized milk comply with the standards of EPSGAN and AAP. The concentrations of nucleotides referred to in powdered milk are: 1.12 mg/100 g of CMP; 1.32 mg/100 g of AMP; 1.49 mg/100 g of GMP; 3.42 mg/100 g of UMP and 0.45 mg/100 g of IMP. The nucleotidic composition of fluid milk is: 0.15 mg/100 ml of CMP; 0.17 mg/100 ml of AMP; 0.19 mg/100 ml of GMP; 0.44 mg/100 ml of UMP and 0.06 mg/100 ml of IMP. The raw materials used in the manufacture of this humanized milk, cow's milk, demineralized whey, lactose, vitamins and minerals, are mixed and pasteurized. The nucleotides are added afterwards and the new mix is UHT-sterilized or spray-dried.Type: GrantFiled: November 15, 1982Date of Patent: October 1, 1985Assignee: Union Industrial y Agroganadera, S.A. (UNIASA)Inventors: Angel Gil, Luis Valverde
-
Patent number: 4533515Abstract: In the steam sterilization of packaging material, such as blanks intended for containers of acid liquids, the improvement which comprises employing a packaging material with a surface germ-count of less than approximately 1 germ/dm.sup.2 and using steam at atmospheric pressure. The packaging material can comprise a reel of fibrous material coated on one or both surfaces with plastic or it can comprise plastic-coated containers. After steaming, it may be hot air dried.Type: GrantFiled: March 22, 1984Date of Patent: August 6, 1985Assignee: Papier-und Kunststoff-Werke Linnich GmbHInventors: Karl-Theo Witter, Peter Friedrich, Ulrich Strole
-
Patent number: 4514433Abstract: A process for producing an aseptic packed tofu by grinding soybean at 40.degree. to 50.degree. C. to obtain a soybean slurry, heating the soybean slurry at 80.degree. to 100.degree. C. and then filtering the heated soybean slurry to obtain a soybean milk, heat-sterilizing the soybean milk at a temperature not lower than 130.degree. C. for at least 1 second, aseptically adding a sterilized coagulant to the sterilized soybean milk, mixing them, aseptically packing the mixture into a sterilized container and sealing the container, followed by heating the sealed mixture at 70.degree. to 100.degree. C. to coagulate it.Type: GrantFiled: October 21, 1983Date of Patent: April 30, 1985Assignee: Kikkoman CorporationInventor: Masaru Matsuura
-
Patent number: 4496597Abstract: A process for drying and/or preserving fruit, comprising:dehydrating fruit at a temperature of 55.degree. to 80.degree. C. for a period of about 16 hours until the water content of the fruit is about 40%;packing the so-dehydrated fruit into sterile containers, so as to minimize the amount of air in said containers, and hermetically sealing said containers;maintaining the hermetically sealed containers at a temperature of 75.degree. to 80.degree. C. for three to four hours;and then storing the containers at room temperature.Type: GrantFiled: February 8, 1982Date of Patent: January 29, 1985Inventor: Bruno Reges
-
Patent number: 4376126Abstract: A method of producing a beverage from yoghurt and, optionally, fruit juice, fruit essence or fruit concentrate, having good keeping qualities. The voghurt is prepared in the conventional manner by fermenting milk until the mass has reached a pH value conventional for yoghurt, and the fermented milk is mixed as desired with minor amounts of water, sugars, pectin and flavors and/or colors and, optionally, fruit juice, fruit essence or fruit concentrate. After the mixing of the ingredients the mass is homogenized and is subsequently subjected to a heat treatment, comprising warming up to a temperature between 45.degree. and 55.degree. C. while the mass is being agitated and while maintaining a temperature difference between the heating medium and the mass of no more than 10.degree. C., and then to a cooling treatment at a temperature between 25.degree. and 35.degree. C.Type: GrantFiled: March 1, 1982Date of Patent: March 8, 1983Assignee: DMV-Campina B.V.Inventor: Paulus H. J. M. Evers
-
Patent number: 4282262Abstract: Disclosed are dairy based dessert mix compositions which upon aeration can be statically frozen to provide aerated frozen desserts. The dessert compositions essentially comprise from about 15% to 35% of a dry mix fraction and from about 65% to 85% of a concentrated milk blend fraction. The dry mix fraction essentially comprises from about 50% to 70% of the dry mix fraction of a nutritive carbohydrate sweetening agent; from about 3% to 8% of a non-fat dry milk solids; from about 1% to 2% of a whipping agent and from about 0.5% to 2% of a stabilizer gum. The milk blend fraction comprises a concentrated milk blend having from about 1% to 9% fat, from about 17% to 21% non-fat milk solids, from about 0.01% to 0.1% of a stabilizer salt and from about 75% to 64% moisture. The concentrated milk blend has a viscosity of about 20 to 25 cp. (70.degree. F.) and a whey protein nitrogen value of about 1.0 to 1.8.Type: GrantFiled: March 4, 1980Date of Patent: August 4, 1981Assignee: General Mills, Inc.Inventor: Jon R. Blake
-
Patent number: 4206239Abstract: A sterile canned food paste and process for preparing the same is provided herein. The food paste includes, in the same sterile can, a food paste composition having a homogenized mixture of about 30 to about 50% by weight of the final product of water, about 2 to about 5% by weight of the final product of gelatinized wheat flour, about 0.5 to about 2% by weight of the final product of tomato paste, about 2 to about 8% by weight of the final product of vegetable oil, about 10 to 35% by weight of the final product of cheese, (e.g. mozarella), and vinegar, and, dispersed therein, about 1 to about 35% by weight of the final product of sliced cured meat product in discrete sliced form (e.g. a sausage-like product such as pepperoni), as well as such other ingredients as about 0.5 to about 1.5% by weight of the final product of spices, about 0.3 to about 2% by weight of the final product of onion paste, about 0.5 to about 1.Type: GrantFiled: June 2, 1978Date of Patent: June 3, 1980Assignee: The House of Paris Pate Inc./La Maison Paris Pate, Inc.Inventor: Douglas H. Horner
-
Patent number: 4104410Abstract: A process for treating peas or other green vegetables such that they may be canned in a manner to retain their green color. The process is characterized by the steps of maintaining the vegetable in a fresh state and in an aerobic environment such that it does not wilt and continues to respire aerobically up to the sterilization step, sterilizing the vegetable at a temperature between 250.degree. F, preferably 275.degree. F, and the scorching temperature of the vegetable for a sufficient amount of time to yield a commercially sterile vegetable, and sealing the vegetable in a container. The conventional blanching step is eliminated in this process but may be replaced by a hot water wash at a temperature below the thermal injury temperature of the vegetable. The process produces green color retained vegetables without the addition of dyes or chemicals (except for salt and sugar) to the can.Type: GrantFiled: September 9, 1976Date of Patent: August 1, 1978Inventor: George J. Malecki
-
Patent number: 4057391Abstract: In a method and apparatus for batch type sterilization of the type wherein sealed packages to be sterilized are charged into a sterilizing tank, steam is admitted into the tank, and then cooling water is admitted into the tank for cooling the sterilized packages, there is provided a heat storage tank which is heated by steam from an independent boiler for supplying steam to the sterilizing tank during the heating up step and subsequent sterilizing step which is effected at a constant temperature. During the cooling step, cooling water is admitted into the sterilizing tank from the top and bottom thereof and the cooling water in the lower portion is sprayed into the upper portion by means of a circulating pump.Type: GrantFiled: January 2, 1976Date of Patent: November 8, 1977Assignee: Toyo Seikan Kaisha Ltd.Inventor: Kanemichi Yamaguchi
-
Patent number: 4013799Abstract: A method is disclosed herein where a wet, pre-cooked baby food formulation having a pH below about 4.5, is thickened by including a tapioca starch that has been modified by heating above the gelatinization temperature thereof, but with insufficient moisture to produce gelatinization. Further advantages are obtained by including minor amounts of other grain starches. The formulation exhibits excellent consistency during prolonged storage periods.Type: GrantFiled: May 30, 1972Date of Patent: March 22, 1977Assignee: Gerber Products CompanyInventors: Wayne J. Smalligan, Vincent J. Kelly, Estela G. Enad
-
Patent number: 4000128Abstract: Thin-thick, hydroxypropylated, epichlorohydrin cross-linked starch derivatives for continuous process pressure cooking of neutral or acid food systems. The degree of cross-linking for these starch derivatives is carefully controlled so that they are initially low in viscosity and develop full viscosity only under high pressure and temperatures. These characteristics make these starches ideally suited for use in recently developed food canning processes in which initial rapid heat penetration without degrading the starch derivatives is necessary for the heat sterilization of the canned foods. For the new continuous retort processing, the usual time allowed for the complete retorting cycle is less than 20 minutes, and this must include heat sterilization. As the retort media using the starch derivative of the invention reaches the heat sterilization temperature it then increases in viscosity to a range which retains the canned food product in a desirable suspension.Type: GrantFiled: November 4, 1974Date of Patent: December 28, 1976Assignee: A. E. Staley Manufacturing CompanyInventors: Frank del Valle, John V. Tuschoff, Charles E. Streaty
-
Patent number: 3983259Abstract: A food processing system wherein food is successively treated by washing, blanching, and is thereafter canned and the cans are subjected to retorting, wherein the water, fuel and electrical energy utilized are conserved by efficient utilization thereof.Type: GrantFiled: June 17, 1974Date of Patent: September 28, 1976Assignee: Campbell Research CorporationInventor: David G. Maior
-
Patent number: 3962483Abstract: A method for making a process cheese resistant to melting is disclosed. This is accomplished by adding to the process cheese between 1 and 20% by weight of a protein which coagulates at temperatures in excess of about 70.degree.C. The protein is added to the process cheese after production of the latter has been completed and when the process cheese has a temperature lower than 70.degree.C. Upon subsequent heating of the process cheese to temperatures in excess of about 70.degree.C, the protein coagulates thereby stiffening the process cheese and preventing melting of the same.Type: GrantFiled: March 27, 1974Date of Patent: June 8, 1976Assignee: Gervais-Danone AGInventor: Max Erich Schulz