Cheese Or Cheese Type Product Patents (Class 426/582)
  • Patent number: 10045550
    Abstract: A method for the production of room-temperature stable cheesecake filling and the cheesecake filling obtainable by this method.
    Type: Grant
    Filed: April 27, 2012
    Date of Patent: August 14, 2018
    Assignee: Puratos N.V.
    Inventors: Jo Libens, Michel Vanhove, Jean-Luc Soyeur
  • Patent number: 9968108
    Abstract: The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. In particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat. Further, a milk based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed.
    Type: Grant
    Filed: April 24, 2017
    Date of Patent: May 15, 2018
    Assignee: CRETA FARM SOCIETE ANONYME INDUSTRIAL AND COMMERCIAL TRADING AS CRETA FARM S.A.
    Inventors: Emmanouil Domazakis, Peter Papadakis
  • Patent number: 9833008
    Abstract: Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique bimodal particle size distribution. The methods and cheese achieve fat-to-protein stabilities in a processed cheese that offers both good meltability and low oiling-off during heating without emulsifying salts.
    Type: Grant
    Filed: April 20, 2016
    Date of Patent: December 5, 2017
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Jennifer Louise Kimmel, Amanda Jane Criezis, Olugbenga Diyaolu, Tracy Joella Sanborn
  • Patent number: 9635870
    Abstract: Process: providing concentrated milk composition including milk protein; providing plant fat composition including plant fat; combining first amount of concentrated milk composition together with second amount of plant fat composition, forming concentrated milk-plant fat composition having initial pH and having concentration by weight of water being within range of between about 49% and about 57%; combining concentrated milk-plant fat composition together with amount of edible acid, and directly setting concentrated milk-plant fat composition by adjusting initial pH to reduced pH being within range of between about 4.9 and about 4.5; thereby forming uniform non-separating direct-set milk-plant fat product substantially retaining the milk protein. Process also includes providing concentrated milk composition and plant fat composition respectively at first and second temperatures being at least about 20° F. above melting points of respective compositions.
    Type: Grant
    Filed: December 30, 2011
    Date of Patent: May 2, 2017
    Assignee: FRANKLIN FOODS HOLDINGS INC.
    Inventors: Jon R. Gutknecht, John B. Ovitt
  • Patent number: 9364011
    Abstract: A method for producing cheese without fermentation and ripening steps is provided. The method includes adding vinegar or acidulant to milk and mixing them. Whey is removed from the resultant mixture to recover a curd. Adding, to the curd, an emulsifier, cooking salt, sodium bicarbonate and a yeast extract and heating them to emulsify. The resultant emulsion is cooled to solidify. An alternative method includes adding to the curd a natural cheese in a ratio of 20 to 90% by weight of the curd to 80 to 10% by weight of the natural cheese. The natural cheese is selected from Grana, Mimolette, Gouda, Edam, Emmental, Gruyere, Parmigiano Reggiano cheeses, and a combination thereof. Mixing the curd and natural cheese and adding an emulsifier, cooking salt, sodium bicarbonate and yeast extract. The mixture is heated to emulsify and cooled to solidify.
    Type: Grant
    Filed: August 31, 2011
    Date of Patent: June 14, 2016
    Inventor: Sanji Matsui
  • Patent number: 9282755
    Abstract: Disclosed are stable concentrated dairy liquids exhibiting enhanced fresh dairy flavor notes and methods of making thereof. The resultant concentrated products herein include a reduced dairy protein level and increased fat content through a cream addition. By one approach, the concentrated dairy liquids have a protein to fat ratio of about 0.4 to about 0.7 achieved through the selection of the starting dairy base and a selected cream addition. Preferably, the cream addition occurs at specific input locations in the process in order to achieve stable concentrates.
    Type: Grant
    Filed: September 2, 2008
    Date of Patent: March 15, 2016
    Assignee: Intercontinental Great Brands LLC
    Inventors: Gavin Matthew Schmidt, Jennifer Louise Kimmel, Aaron S. Handrick, Lisa Ann Dierbach, Kenneth Allen Mikeska, Bruce Edward Campbell, Karen Robinson
  • Patent number: 9232808
    Abstract: The present invention is directed to process cheese type products prepared with calcium-reduced ingredients but without emulsifying salts and methods of producing such process cheese type products without emulsifying salts. The process cheeses of the present invention are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture, without using emulsifying salts. The process cheeses of the present invention are also lower in sodium than conventional produces cheese products.
    Type: Grant
    Filed: June 23, 2008
    Date of Patent: January 12, 2016
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Gary Francis Smith, Edwin Gerardo Rivera
  • Patent number: 9049837
    Abstract: The invention provides a cheese mold, in particular a cheese mold composed of plastic or metal, for arrangement in a cassette press or the like. The mold should have a simple structure, and at the same time withstand the pressing pressure and also satisfy high hygienic demands. This is advantageously achieved in that the base of the mold is provided with a rib structure as far as the transition region of the outer jacket wall, wherein the mold can be round or cylindrical or angular in cross section. In the case of a round mold, longitudinal ribs extend radially, starting from the longitudinal axis over the base and continuously as jacket ribs into the region of the jacket wall.
    Type: Grant
    Filed: September 19, 2013
    Date of Patent: June 9, 2015
    Assignee: KALT MASCHINENBAU AG
    Inventor: Peter Waldburger
  • Publication number: 20150147436
    Abstract: The present invention provides methods, compositions, and systems for producing cheese with S. thermophilus and a urease inhibitor, and for producing cottage cheese with S. thermophilus that is partially or completely deficient in its ability to release ammonia from urea. The present invention also provides methods, compositions, and systems for reducing the amount of open texture (e.g., slits, cracks, or fractures) in gassy cheeses, such as cheddar cheese.
    Type: Application
    Filed: January 9, 2015
    Publication date: May 28, 2015
    Inventor: Lars W. Petersen
  • Publication number: 20150147437
    Abstract: The present invention provides a method for preparing fermented milk products, especially cheeses such as foil-ripened cheeses, wherein said cheeses have a sulphur aroma.
    Type: Application
    Filed: July 5, 2013
    Publication date: May 28, 2015
    Inventors: Elise Manoury, Véronique Laffitte
  • Publication number: 20150140177
    Abstract: A liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol, glycerol, ethanol and other alcohols. The liquid beverage enhancer product in combination with beverages or non-beverage food products. A method of enhancing a beverage by adding a liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution having at least 10% non-water solvents with humectant properties to a beverage, and enhancing the flavor and color of the beverage. A method of enhancing milk, milk substitute beverages, and protein containing products, by adding the liquid beverage enhancer product having a pH of greater than 4.6 to milk, milk substitute beverages, or protein containing products, and enhancing the flavor and color of the milk, milk substitute beverages, or protein containing products without curdling.
    Type: Application
    Filed: April 21, 2014
    Publication date: May 21, 2015
    Applicant: AMT Group, LLC dba Imbibe
    Inventors: Young Kang, Joe Farinella, Kathryn Frothingham, Justin Kozlowski, Holly Lynch, John Higgs
  • Publication number: 20150140169
    Abstract: The invention relates to a polypeptide having chymosin activity which: a. is capable of hydrolysing bovine alpha s1-casein at position F23F24 so as to form ?s1-I CN (f24-199) more rapidly than camel chymosin; and b. has a C/P ratio higher than the C/P ratio of bovine chymosin.
    Type: Application
    Filed: May 3, 2013
    Publication date: May 21, 2015
    Inventors: Petrus Jacobus Theodorus Dekker, René Marcel De Jong, Michael Dennis Tabeling, Cornelis Marinus Muijlwijk
  • Patent number: 9028896
    Abstract: A method for producing cottage cheese by using Streptococcus thermophilus bacteria.
    Type: Grant
    Filed: July 9, 2010
    Date of Patent: May 12, 2015
    Assignee: Chr. Hansen A/S
    Inventors: Morten Carlson, Thomas Janzen
  • Publication number: 20150118357
    Abstract: A Quarg-like cheese and manufacturing method thereof, the method includes condensing raw milk in vacuum at 40-50° C. until the content of protein reaching 6.0-8.0 wt %, uniformly mixing with cream, homogenizing, conducting heat treatment at 90-95° C. for 5-10 min., then cooling to 30-34° C., to obtain the treated milk. The method also inoculating a lactobacillus starter used for conventional Quarg cheese into the treated milk, and ferments at 30-34° C. for 90-120 min. The mixing conditions during fermentation being are stirring 2-6 min. at 300-600 rpm, stopping for 5-15 min., and alternating the stirring and stopping processes; filling and simultaneously online adding rennet aqueous solution and uniformly mixing, and upon completion of the filling process, fermenting without agitation at 28-32° C. until the pH value is 4.70-4.75, then transferring to a cold storage to be cooled for 8-12 hours.
    Type: Application
    Filed: May 25, 2012
    Publication date: April 30, 2015
    Applicant: BRIGHT DAIRY & FOOD CO., LTD
    Inventors: Benheng Guo, Beihong Mo, Zhenmin Liu, Yongbiao Ling, Hongyan Gao, Shuai Chen, Yuanrong Zheng, Chunquan Shi
  • Publication number: 20150118356
    Abstract: A variant polypeptide having chymosin activity, wherein the variant has an amino acid sequence which, when aligned with the chymosin comprising the sequence set out in SEQ ID NO: 2, comprises at least one substitution of an amino acid residue corresponding to any of amino acids 2, 22, 40, 48, 50, 51, 53, 61, 62, 76, 88, 98, 99, 109, 112, 117, 125, 126, 135, 144, 160, 161, 163, 187, 189, 194, 200, 201, 202, 203, 221, 223, 240, 242, 244, 254, 267, 271, 273, 278, 280, 284, 289, 292, 294 or 295 said positions being defined with reference to SEQ ID NO: 2 and wherein the variant has one or more altered properties as compared with a reference polypeptide having chymosin activity. Such a variant polypeptide may be used in the preparation of a cheese.
    Type: Application
    Filed: May 3, 2013
    Publication date: April 30, 2015
    Inventors: Petrus Jacobus Theodorus Dekker, René Marcel De Jong, Cornelis Marinus Muijlwijk
  • 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: 20150064307
    Abstract: The invention is concerned with a method for producing a sliced, grated or shredded cheese, wherein the cheese is of the semi-hard or hard type and wherein said cheese is prepared with a starter culture comprising polysaccharide producing lactic acid bacteria. The cheese preferably has a reduced fat content. The sliced or grated cheese advantageously has a reduced tendency to stick or lump together.
    Type: Application
    Filed: April 2, 2013
    Publication date: March 5, 2015
    Applicant: CSK Food Enrichment B.V.
    Inventors: Daniël Wagter, Cecylia Agnieszka Szewczyk, Lourdes Mariela Serrano Davalos, Willem Cornelis Meijer
  • Publication number: 20150050414
    Abstract: Packaging sheet (1) intended for packaging a food product, in particular a cheese product, the packaging sheet (1) comprising: an internal membrane (5) comprising at least one internal plastic layer (7) intended to be oriented towards the product to be packaged; and a printable external surface (10), the external surface (10) being intended to be oriented away from the product to be packaged, characterized in that the or each internal plastic layer (7) has a plurality of microperforations (8, 9) arranged in a random fashion on the or each internal plastic layer (7) in such a manner that the air permeability of the internal membrane (5) is comprised between 20 mL/min Bendtsen and 50000 mL/min Bendtsen.
    Type: Application
    Filed: January 6, 2012
    Publication date: February 19, 2015
    Inventors: Agnès Durin-France, Donatien Coulon, Jean-Jacques Provost, Jean-Marie Nicolas Bonifacy
  • Publication number: 20150044350
    Abstract: The invention relates to fat replacer compositions with improved mouth feel and smooth texture, a method of making said fat replacer compositions and a method of improving the mouth feel and texture of food compositions by using Cassia gum in combination with inulin.
    Type: Application
    Filed: September 10, 2012
    Publication date: February 12, 2015
    Applicant: LUBRIZOL ADVANCED MATERIALS, INC.
    Inventors: Markus Veen, Achim Budemann
  • Patent number: 8945654
    Abstract: A method of producing a food product such as a colored veined cheese product includes providing a cheese curd to which a flavorant is added. The cheese curd and the flavorant are worked into a homogenous mixture. A colored vein mimetic is added to the homogeneous mixture in an amount for a time sufficient to produce the colored veins within the cheese product such that the cheese product has a flavor and an appearance of a naturally veined cheese.
    Type: Grant
    Filed: July 23, 2010
    Date of Patent: February 3, 2015
    Assignee: Purina Animal Nutrition LLC
    Inventors: John Vojtech, Jason Eckert
  • Publication number: 20150017283
    Abstract: The present invention relates to an improved process for the manufacture of cheese, in particular hard and semi-hard cheese types. There is provided a process for the manufacture of a natural cheese comprising the steps of inoculating milk with a bacterial starter culture, adding rennet to form a curd, and subjecting the curd to a salting step by the addition of salt wherein a hydrocolloid or mixture thereof is added to the curd during the salting step and the hydrocolloid or mixture thereof replaces at least part of the salt or is in addition to the salt used during the salting step. There is also provided the use of such a salt and hydrocolloid mixture as a process aid during the salting step of natural cheese production.
    Type: Application
    Filed: April 30, 2014
    Publication date: January 15, 2015
    Applicant: Fusion Speciality Ingredients Limited
    Inventors: Conor Buckley, Kieran Lonergan
  • Publication number: 20150017285
    Abstract: The present invention relates to a Carnallite salt preparation useful in edible products, such as a food, beverage, dietary supplement, oral care, nutraceutical pet food, animal feed, pharmaceutical and other edible products. The Carnallite salt preparation of the invention is without high levels of sodium chloride and notably low in bromide. The Carnallite salt preparation may be a food grade product with dietary acceptable bromide levels. The present invention further relates to edible products comprising the Carnallite salt preparation, such as reduced sodium food products.
    Type: Application
    Filed: September 26, 2014
    Publication date: January 15, 2015
    Inventors: Nancy Stachiw, Barbara Bufe Heidolph, Reinhard Effenberger, Frederick S. Stover, Lirong Zhou
  • Patent number: 8932657
    Abstract: The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment, a microwave system is used for the production of pasta filata cheese.
    Type: Grant
    Filed: December 13, 2013
    Date of Patent: January 13, 2015
    Assignee: Johnson Industries International, Inc.
    Inventors: Peter F. Nelles, Gary L. Nesheim, Grant L. Nesheim
  • Publication number: 20150010688
    Abstract: The present invention aims at providing a cheese-like food product, which has mechanical processing adaptability such as shreddability, is easily melted by heat treatment, and maintains a soft edible texture even after it is cooled down. The inventors of the present invention discovered that a cheese-like food product, which includes acid-treated starch; fat-and-oil, which includes a solid fat content (SFC) of 45 wt % or higher at 10° C. and an SFC of 20 wt % or higher at 20° C.; and a protein in an amount of 10 wt % or less can satisfy the above criteria and thereby completed the present invention.
    Type: Application
    Filed: March 30, 2013
    Publication date: January 8, 2015
    Inventors: Setsuo Tsujii, Naoki Shirotani
  • Patent number: 8920863
    Abstract: Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.
    Type: Grant
    Filed: April 1, 2011
    Date of Patent: December 30, 2014
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Chad D. Galer, Paul V. Gass, Aaron S. Handrick, John A. Hirschey, Brian E. LeVine, Carolyn J. Trinka
  • Publication number: 20140377412
    Abstract: Disclosed are dairy products with added dairy minerals and methods of making the dairy products. The dairy products with added dairy minerals exhibit enhanced fresh dairy flavor notes. In one aspect, the dairy product with added dairy minerals is a cheese product, such as cream cheese, processed cheese, or cultured cheese.
    Type: Application
    Filed: February 1, 2013
    Publication date: December 25, 2014
    Inventors: Anthony William Criezis, Bruce Edward Campbell, Lisa Ann Dierbach, Timothy David Knight, Hui-Chen Li
  • Patent number: 8916221
    Abstract: A method for producing cheese and a device therefore, in particular what is known as a cassette press with round or angular cheese molds. The method is intended in particular to achieve gentle and hygienic de-molding of the cheese blocks after removal of whey. A raw cheese mass is first poured into molds of a cassette press, then pressed to remove liquid and emptied out of the mold after a turning process. Directly after turning, the raw cheese mass in the mold is subjected to a shaking movement, so the pressed raw cheese mass is detached gently from the inner wall of the mold.
    Type: Grant
    Filed: September 19, 2013
    Date of Patent: December 23, 2014
    Assignee: Kalt Maschinenbau AG
    Inventor: Peter Waldburger
  • Publication number: 20140348978
    Abstract: The present invention relates to a method for producing cheese with good flavour, especially low-salt cheese by using a lactic acid bacteria (LAB) starter culture which is glutamate decarboxylation (GAD) negative. The method may additionally involve inoculating the milk substrate with a GAD-negative Lb. helveticus strain having a high lytic and peptidolytic activity, which further releases glutamate into the milk Additional application of camel chymosin reduces bitterness.
    Type: Application
    Filed: December 21, 2012
    Publication date: November 27, 2014
    Inventors: Kirsten Kastberg Moeller, Fergal Rattray, Erik Hoeier, Yiva Ardoe
  • Publication number: 20140322423
    Abstract: Methods as can be used in the preparation of one or more dairy, dairy analog and cheese products from a range of proteinacous starting materials, such methods comprising protein modification and protein restoration or protein restructure.
    Type: Application
    Filed: March 17, 2014
    Publication date: October 30, 2014
    Inventors: Niranjan R. Gandhi, Victoria Palmer Skebba, Franco X. Milani
  • Patent number: 8865243
    Abstract: The present invention provides an acidified dairy food comprising cocoa shells, a method for producing the acidified dairy food, and the use of cocoa shells to increase the fiber content and/or lower the fat content of an acidified dairy food.
    Type: Grant
    Filed: October 8, 2009
    Date of Patent: October 21, 2014
    Assignee: Kraft Foods R & D, Inc.
    Inventors: Bernhard Brandstetter, Peter Hofsaess, Jochen Pfeifer, Hermann Eibel, Dimitrios Chronopoulos
  • Publication number: 20140272040
    Abstract: A method of forming cheese shreds having a wide or modified crescent shape is provided. By one approach, the method includes preparing a block of cheese by chilling the cheese to a predetermined temperature and/or reducing the size of the cheese block into cheese portions or cubes. Next, the cheese portions or cubes are fed into a shredder with shredding blades having a sinusoidal configuration. The shredder is operated to shred the cheese into modified crescent shapes with an upper and lower curved surfaces and tapered ends therebetween. Further, the modified crescent shaped cheese shreds have improved meltability such that a smaller amount of cheese can be used to achieve greater coverage, flavor, and mouth feel, as compared to previous cheese shred configurations.
    Type: Application
    Filed: March 14, 2014
    Publication date: September 18, 2014
    Inventors: Paul V. Gass, Brian E. LeVine, Melodie S. Bolin
  • Publication number: 20140272033
    Abstract: Described is a method to inhibit browning in aged cheeses and the resulting aged cheese. The method includes the step of adding to a fresh cheese during its manufacture an amount of a reducing agent, wherein the amount of added reducing agent is effective to inhibit methylglyoxal-mediated browning of the cheese as it ages.
    Type: Application
    Filed: March 13, 2013
    Publication date: September 18, 2014
    Applicant: Wisconsin Alumni Research Foundation
    Inventor: Scott A. Rankin
  • Publication number: 20140271987
    Abstract: The invention relates to a genetic cluster of strains of S. thermophilus, wherein the milk fermented with said strains is highly viscous and weakly ropy. The invention also relates to a genetic cluster of strains of S. thermophilus, wherein the genome of said strains comprises a CRISPR locus having the nucleotide sequence of SEQ ID N° 1.
    Type: Application
    Filed: May 28, 2014
    Publication date: September 18, 2014
    Applicant: Dupont Nutrition Bioscienses APS
    Inventors: Elise Manoury, Philippe Horvath, Christophe Fremaux, Pascal Fourcassie
  • Publication number: 20140272074
    Abstract: Crumble process cheese products may be produced by cooling process cheese to freezing temperatures below about 32° F. and holding the process cheese at the freezing temperatures for a sufficient amount of time to cause a freeze-induced denaturation of the protein bonds in the process cheese, thereby providing a modified process cheese with a texture adapted to crumble. A crumble process cheese product may include an emulsion of an emulsifier, protein, water and oil, with a portion of the protein bound to the oil and the water in the emulsion, and another portion of the casein is bound to the oil and is unbound to the water, thereby providing the crumble cheese product with a crumble-like texture.
    Type: Application
    Filed: March 14, 2013
    Publication date: September 18, 2014
    Applicant: LAND O'LAKES, INC.
    Inventors: Jason Thompson, Thomas Alexander Glenn
  • Publication number: 20140255584
    Abstract: Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique bimodal particle size distribution. The methods and cheese achieve fat-to-protein stabilities in a processed cheese that offers both good meltability and low oiling-off during heating without emulsifying salts.
    Type: Application
    Filed: March 7, 2013
    Publication date: September 11, 2014
    Applicant: Kraft Foods Group Brands LLC
    Inventors: Jennifer Louise Kimmel, Amanda Jane Criezis, Olugbenga Diyaolu, Tracy Joella Sanborn
  • Publication number: 20140248393
    Abstract: Disclosed are nucleotide sequences encoding thioesterase enzymes, methods for their production, their use in methods to form thioesters, and their use in methods of screening for other wild type bacteria capable of producing said thioesterase enzymes. Also disclosed are compositions comprising thioesters produced by the methods disclosed herein.
    Type: Application
    Filed: September 26, 2011
    Publication date: September 4, 2014
    Inventors: Tarun Bhowmik, Jeff Broadbent, Dennis Welker, James Steele, Mateo Budinich
  • Publication number: 20140242248
    Abstract: Processes and equipment for continuously making a substitute or imitation cheese by feeding a heated first liquid stream including emulsifying salt, water and cheese powder into a cooker which is a twin screw mixer, feeding a heated second liquid stream including oil and casein or a non-dairy protein into the cooker, processing the first liquid stream and the second liquid stream through the cooker to form a cheese composition, and cooling the cheese composition. The cheese composition may be continuously extruded in a desired shape such as sheets or ropes and/or may be continuously cooled and cut into pieces having a reduced size such as a size to approximate shredded cheese.
    Type: Application
    Filed: July 20, 2012
    Publication date: August 28, 2014
    Applicant: GENERAL MILLS, INC.
    Inventors: Philip K. Zietlow, Troy D. Bierbaum
  • Patent number: 8815322
    Abstract: The invention relates to the processing of cheese, and in particular to a method of liquefying cheese to produce a low viscosity product with enhanced handling properties. The invention also relates to various cheese products prepared from such liquefied cheese, those products retaining varietal characteristics of the cheese subjected to liquefaction, as well as exhibiting useful storage longevity.
    Type: Grant
    Filed: April 10, 2008
    Date of Patent: August 26, 2014
    Assignee: Food Mechanique Australia Pty Limited
    Inventor: Stanley Alan Robert Kilroy
  • Publication number: 20140227242
    Abstract: Provided are compositions and methods for producing stable foods and beverages that contain high concentrations of additives such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols and carotenoids; oil soluble vitamins; alpha lipoic acid; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.
    Type: Application
    Filed: April 15, 2014
    Publication date: August 14, 2014
    Inventors: Philip J. Bromley, Chetan S. Rao
  • Publication number: 20140220178
    Abstract: The present invention relates to a process for producing cheese, comprising the steps of: providing a first raw material liquid; providing a second raw material liquid; treating the first raw material liquid with a protein crosslinking enzyme to provide an enzyme-treated raw material liquid; mixing the enzyme-treated raw material liquid with the second raw material liquid to provide cheese milk; processing the cheese milk into cheese. The process produces cheese in improved yields while retaining the organoleptic properties of cheese unchanged. The invention further relates to cheese treated with a protein crosslinking enzyme, having the moisture on a fat-free basis of 67% or less and a protein profile of cheese has proteins of molecular weight of less than 66 kDa.
    Type: Application
    Filed: June 14, 2012
    Publication date: August 7, 2014
    Applicant: VALIO LTD.
    Inventors: Terhi Aaltonen, Päivi Myllärinen, Ilkka Huumonen, Emmi Martikainen
  • Publication number: 20140212453
    Abstract: A novel snack system is created in various form, variety, and with various ingredient. The snack system is created being a snack, with at least one ingredient, and at least one texture. The category of snack includes cheese, powdery candy, soft candy, creamy candy, gummy candy, hard candy, liquid candy, fudge candy, chocolate, ice cream, ice milk, sherbet, gelato, yogurt, sorbet, tofu, jelly, pudding, chewing gum, roll, pie, biscuit, cookie, donut, pastry, cake, pancake, crepe, waffle, bread, tortilla, and taco. The snack can be served at room temperature, cold from refrigerator, warm, hot, and reheated. The snack is in form selected from group consisting of interior filing of ingredient, outer coating of ingredient, and formation of snack roll. The snack is also created with addition of various ingredients. The snack is created with at least one ingredient selected from group consisting of flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient.
    Type: Application
    Filed: November 26, 2013
    Publication date: July 31, 2014
    Inventor: Alice Chang
  • Patent number: 8784924
    Abstract: This invention relates to heat-expanded synthetic cheese products, heat-expandable precursors for forming same, the preparation of the precursor and the cheese products, and the use of a sugar alcohol for improving the organoleptic properties and/or the volume expansion % of the heat-expandable precursors and/or heat-expanded synthetic cheese products. The invention provides a heat-expanded synthetic cheese product, comprising:—from about 20% to about 59% by weight of a milk protein or a source thereof; from about 10% to about 50% by weight of a starch; from about 2% to about 24% by weight of a sugar alcohol; from about 3% to about 15% by weight of water; wherein the heat-expanded synthetic cheese product comprises no more than 10% by weight of fat, the percentages being percentages by weight of the total product, and wherein the heat-expanded synthetic cheese product is a microwave-expanded synthetic cheese product or a radiofrequency (RP)-expanded synthetic cheese product.
    Type: Grant
    Filed: October 31, 2008
    Date of Patent: July 22, 2014
    Assignee: University of College Dublin, National University of Ireland, Dublin
    Inventors: Dolores O'Riordan, Michael O'Sullivan, James Lyng, Elaine Duggan
  • Publication number: 20140199705
    Abstract: The invention relates to polypeptides having glucanase, e.g., endoglucanase, mannanase, xylanase activity or a combination of these activities, and polynucleotides encoding them. In one aspect, the glucanase activity is an endoglucanase activity (e.g., endo-1,4-beta-D-glucan 4-glucano hydrolase activity) and comprises hydrolysis of 1,4-beta-D-glycosidic linkages in cellulose, cellulose derivatives (e.g., carboxy methyl cellulose and hydroxy ethyl cellulose) lichenin, beta-1,4 bonds in mixed beta-1,3 glucans, such as cereal beta-D-glucans or xyloglucans and other plant material containing cellulosic parts. In addition, methods of designing new enzymes and methods of use thereof are also provided. In alternative aspects, the new glucanases e.g., endoglucanases, mannanases, xylanases have increased activity and stability at increased pH and temperature.
    Type: Application
    Filed: September 5, 2013
    Publication date: July 17, 2014
    Applicants: SYNGENTA PARTICIPATIONS AG, BP CORPORATION NORTH AMERICA INC.
    Inventors: Brian Steer, Walter Niles Callen, Shaun Healey, Derrick Pulliam
  • 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: 20140193564
    Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.
    Type: Application
    Filed: March 13, 2014
    Publication date: July 10, 2014
    Applicant: The Quaker Oats Company
    Inventors: Gary D. Carder, Yongsoo Chung, Ronald G. Deutsch, Juan Carlos Fernandez Feito, Justin French, Ursula Vanesa La Ma, Mayte Lee, Margaret J. Miller, Holly Ramage
  • Publication number: 20140193566
    Abstract: The invention relates to a cheese containing gel particle inclusions. Gel particles are different in taste, texture color, flavor and origin compared to the cheese matrix, of fresh-, soft-, semi-hard or hard cheese type.
    Type: Application
    Filed: August 23, 2011
    Publication date: July 10, 2014
    Inventor: Peter Haefeli
  • Patent number: 8771766
    Abstract: The invention relates to a genetic cluster of strains of S. thermophilus, wherein the milk fermented with said strains is highly viscous and weakly ropy. The invention also relates to a genetic cluster of strains of S. thermophilus, wherein the genome of said strains comprises a CRISPR locus having the nucleotide sequence of SEQ ID No 1.
    Type: Grant
    Filed: December 14, 2009
    Date of Patent: July 8, 2014
    Assignee: Dupont Nutrition Biosciences APS
    Inventors: Elise Manoury, Philippe Horvath, Christophe Fremaux, Pascal Fourcassie
  • Publication number: 20140186494
    Abstract: The present invention relates to novel lipase polynucleotide sequences, their corresponding proteins as well as ways of manufacturing said sequences and said proteins and use of the proteins in the preparation of food compositions. The invention further relates to methods for releasing proteins from the exterior of a host cell as well as to a method for killing micro-organisms.
    Type: Application
    Filed: January 30, 2014
    Publication date: July 3, 2014
    Applicant: DSM IP ASSETS B.V.
    Inventors: Lucie PARENICOVA, Ronald BUSINK, JAN Metske VAN DER LAAN
  • Publication number: 20140186501
    Abstract: A method for coating a food product comprises placing a food product including fat and moisture in a vacuum mixer, applying low temperature heat to the food product to create a heated food product, the low temperature heat being below a melting point of the fat in the food product, applying vacuum to the heated food product, adding a first flavoring to the vacuum mixer, and applying vacuum to the heated food product and the first flavoring to create a first coated food product.
    Type: Application
    Filed: March 14, 2013
    Publication date: July 3, 2014
    Applicant: HORMEL FOODS CORPORATION
    Inventors: Nathan R. Smit, Brian K. Quandt, Steven C. Wobschall, William R. Dion, Tony S. Muller
  • Publication number: 20140178530
    Abstract: Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.
    Type: Application
    Filed: October 28, 2013
    Publication date: June 26, 2014
    Applicant: Leprino Foods Company
    Inventors: Richard K. Merrill, Mayank Singh