Abstract: The present invention provides a method for preparing cheese products, and process cheese bases for use in the production of process cheese. The method generally includes mixing one or more concentrated powders derived from milk with sodium chloride, milk fat, water, and, optionally, an edible acid and/or a preservative for a period of time sufficient to produce a well-mixed, homogeneous product, and cooling the resulting mixture for a time and at a temperature which is sufficient to allow the mixture to form a solid matrix. The solid matrix can be consumed, or can be used as a substitute for natural cheese and ground by a cheese grinding system during the production of process cheese. The present invention also provides cheese products and process cheese bases prepared according to this method, and to process cheeses produced with the process cheese bases.

Abstract: Cheese slices have corresponding to food items or other applications. The preferred embodiment is associated with food-conformal cheese singles, comprising individually sliced pieces of cheese, each having an outer shape corresponding to a round hamburger or elongated hot dog, and separation sheets between the individually sliced pieces of cheese. For hamburgers, the outer shape may be a circle having a diameter on the order of 2″ to 5″. For hotdogs, the food-conformal cheese may have an outer shape in the form of an elongated rectangle measuring, for example, ¾″ to 4½ inches or thereabouts. The corners of the rectangle may be sharp or rounded. The invention is not limited to food-shaped cheese, and many include other shapes, without or without interleaving sheets. Cut-outs may be used, and in cases where coloration is present, this may be provided with food coloring or different cheeses.

Abstract: Apparatus and method for separation of milk and milk products, e.g., involving sequential separation of milk, clostrum, and whey components by cross-flow filtration. The apparatus and method in a preferred aspect employ cross-flow filtration, chromatography and fermentation to separate and fully utilize the components of milk, clostrum, and whey to generate numerous individual components, minimize waste, lower adverse environmental issues and provide enhanced economic benefits to dairy producers. A wide variety of consumer and nutraceutical products can be produced from the fractions and/or sub-fractions of milk products obtained from such separation. The invention further contemplates a methodology for selecting optimum membrane, device, and operating conditions to achieve a desired separation.

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

Abstract: Herein is disclosed a cheese yield enhancing method in a cheese manufacturing method including a process of separating a cheese curd from a whey after a milk coagulating treatment of a material milk by a milk coagulating enzyme, said cheese yield enhancing method comprising steps of: adding/mixing a protein decomposing enzyme treated material of a milk whey protein (a partial hydrolysate of the milk whey protein) to the material milk; and subjecting a resulting mixture to the milk coagulating treatment by the milk coagulating enzyme, or said cheese yield enhancing method comprising steps of: adding/mixing a partial hydrolysate of a milk whey protein to the material milk; allowing transglutaminase to act on a resulting mixture; and subjecting the mixture to the milk coagulating treatment by the milk coagulating enzyme, whereby a yield of a cheese curd from a material milk, and therefore a yield of cheese may be enhanced and a cheese superior in quality may be manufactured.

Abstract: The present invention provides carbonate-based anti-caking agents with reduced gassing properties and methods for preparing these anti-caking agents. The carbonate-based core material is encapsulated with encapsulating agents, which possess properties that can decrease the contact between the carbonate-based core material and its outer environment to minimize the production of carbon dioxide in the headspace of food package.

Abstract: Creamy, reduced fat, low-moisture lipid-based fillings. The fillings comprise: (a) at least about 20% non-digestible lipid; and (b) from about 0.5% to about 35% crystallizing lipid. The fillings can additionally comprise other suitable optional ingredients. The filling has a water activity of less than about 0.6 and has at least about 20% less digestible fat than a comparable full-fat lipid-based filling. In one embodiment, a cheese filling comprises: (a) from about 20% to about 60% non-digestible lipid; (b) from about 0.5% to about 35% crystallizing lipid; (c) from about 20% to about 75% dehydrated cheese powder; and (d) from about 0% to about 55% bulking agent. The fillings can be used with any suitable substrate, but are especially suitable for use in random packed food products, especially sandwich biscuits. Sandwich biscuits made with the fillings adhere well to the biscuits so that the sandwich biscuits are not misaligned, smeared, or subject to splitting or decapping in production or after storage.

Abstract: A process for the manufacture of a salt whey product is provided. In the dried form the product contains 35-45% salt and 5-15% whey protein and in the liquid form, over 12% salt and over 30% solids. The salt whey product can be used as an ingredient in the manufacture of process cheese products and other food products. The salt whey product provides important functional and nutritional attributes from whey proteins.

Abstract: A process of making cheese, e.g., a mozzarella variety cheese, is disclosed.

Abstract: A method increases moisture level to produce a process cheese-type product with additional moisture without substantially changing organoleptic or physical properties of the cheese of cheese product. The method includes comminuting the cheese or cheese product and then adding an incremental amount of additional moisture thereby increasing the overall moisture level above the original moisture level of the cheese or cheese product while subjecting the cheese or cheese product to a shear rate of at least 500 reciprocal seconds.

Abstract: Improved processes for manufacturing cream, plastic cream, cream analogs, milk, milk analogs, and other food products from concentrated and/or dried protein and a suitable fat source are provided. Preferably, the protein is treated to enhance its ability to emulsify fat.

Abstract: The present invention relates to calcium double salts having good preservative properties. Said salts can be used in foods, feeds, pet food, cosmetics and pharmaceuticals, food-contact items, silage, brewers' spent grains, pomace, food wastes, brewers' yeast, distillation residues and other wastes from the food industry or for leather treatment. These substances exhibit a considerably extended shelf life after addition of, or treatment with, one of the calcium double salts.

Abstract: The present invention provides a process for making a fat-free cream cheese-like fermentation product having similar textural and organoleptic properties similar to that of a higher fat containing cream cheese. In the process, a skim milk composition having a high solids content and a low fat content is cultured with a ropy culture until the pH reaches a value of about 5.2 to about 4.9. The cultured mixture is blended with at least one bulking agent and at least one emulsifier to form a blend, which is heated to a temperature of about 60° C. to about 65° C. After adding a vegetable gum, the heating is continued until a temperature of about 80° C. to about 90° C. is reached. The heated mixture is blended and homogenized to form the fat-free cream cheese-like fermentation product. The present composition and process does not require the addition of relatively costly cottage cheese solids or curds as required by conventional cream cheese processes.

Abstract: A method for eliminating the uncooked curd defect in process cheese products associated with fortification of milk during the natural cheese make process. This fortification results in a significant increase in the amount of calcium bound in the casein micelle. The fortified milk is subjected to an acid or acid producing material that quickly lowers the pH either before or after pasteurization to a pH of approximately 6.6 to 5.70. The acidification is performed under turbulent conditions to maintain milk protein native integrity. The acidification step results in a significant migration of calcium out of the casein micelle and into a soluble form that is carried away with the whey stream. The acidified fortified milk is then subjected to the conventional cheese making process. The resulting natural cheese can then be further processed into a process cheese product without the risk of uncooked curd particles in the finished product.

Abstract: A method for increasing the yield and quality in the manufacture of cheese from a selected volume of milk in which the volume of milk has been fortified with additional dairy components that increase the solids and includes pre-acidification of the fortified milk prior to cheese making. The fortified milk is subjected to an acid or acid producing material that quickly lowers the pH either before or after pasteurization to a pH of approximately 6.6 to 5.70. The acidification is performed under turbulent conditions to maintain milk protein native integrity. The acidified fortified milk is then subjected to the conventional cheese making process. The cheese made using the present invention is particularly useful in the subsequent manufacture of process cheese.

Abstract: A method for preparing processed cheese containing significant levels of soy protein which possesses all of the melt, firmness, and flavor characteristics of regular processed cheese is provided. The method utilizes one or more emulsions containing dairy ingredients and a soy protein ingredient. The emulsion(s) are blended with natural cheese, and heated in the presence of emulsifying salts to form a homogeneous, pumpable fluid cheese material that may be formed into sheets, slices or other desired forms. Preferred sources of soy protein include soy protein concentrates and soy protein isolates. Process cheese products containing between about 9 to about 12 percent soy protein may be obtained.

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

Abstract: The present invention relates to a method for hydrolysing whey proteins by a metaloprotease. The invention also relates to the hydrolysate obtained and the use of the hydrolysate as a food ingredient. The invention further relates to a food product obtained by using the whey protein hydrolysate as an ingredient.

Abstract: A method of producing shredded cheese according to the present invention comprises producing cheese in a mixer; forming the cheese into cubes, the cubes being sized for shredding in a shredder; salting the cubes in a brine solution; and shredding the cubes in the shredder. The cheese may be cubed in a cubing device according to the present invention, which comprises an extrusion transfer tube connected to an infeed line. The extrusion transfer tube has an output end, where the cheese exits in the form of a log. A trim knife disposed at the output end of the extrusion transfer tube squares the log, and a cross-cut knife disposed adjacent to the trim knife cuts the log into cubes.

Abstract: The invention relates to a process for manufacturing a fermented food product, which enables the maturation phase of said product to be shortened and its organoleptic to be improved. The process is characterized by the addition to the raw material of a cluster of cell extracts of its fermenting micro-organisms, which are either naturally present or added in live state. The proportion of each extract in the cluster is approximately equivalent to that of the corresponding micro-organism in the fermenting mixture.

Abstract: A method for cheese ripening using a primary starter culture and an attenuated starter culture, wherein the attenuated starter culture is treated with a surface active agent, such as SDS, which substantially kills all of the attenuated starter culture cells, but maintain their enzyme activity, and accelerate cheese ripening without compromising flavor.

Abstract: A method of producing high moisture content food products provides for introduction of rice stabilized water at high percentages with respect to the base food. The rice stabilized water is produced by cooking rice and water to saturation and then liquefying it with high shear reducing water loss.

Abstract: A method for accelerated cheese ripening using a primary starter culture and an attenuated bacterial starter culture, the attenuated bacterial starter culture is treated with surface active agents.

Abstract: Methods of making acid and rennet-based cheeses include processing a previous lot of milk to produce curds and whey from the previous lot of milk, and removing the whey from the curd. For cottage cheeses, curds are washed with a wash water. Whey and wash water (when used) include fine particles of curd, which are collected, added, and mixed into a subsequent lot of milk preferably using a mixer such as a homogenizer or colloid mill. Mixing preferably reduces the fine particle size of at least a plurality of the fine particles and increases the total amount of surface area thereof. Fine particles are reincorporated into the matrix of the curd made from the subsequent lot of milk, which increases curd yield. Also provided is a higher yield cheese that is made from a subsequent lot of milk that includes fine particles of curd from a previous lot of milk.

Abstract: A method and apparatus for applying a material to food products in a high speed packaging line at a controlled rate in compliance with applicable food-handling equipment standards, preferably in a liquid spray, without immersion, wherein the rate of application is sufficient for efficacy of the material without resulting in transfer of unacceptable quantities of the material or carrier to adjacent line components. The invention is particularly useful for spray application of a liquid antimycotic agent to cheese chunks, at a regulated rate that provides a sufficient surface concentration to inhibit mold growth on the surfaces of the cheese chunks after extended periods of exposure to ambient air, without unacceptable transfer of residue to adjacent components in the packaging line. The invention is preferably employed in application of natamycin to cheese chunks wherein a disk spray system applies a suspension of natamycin in an aqueous saline solution.

Abstract: A method is disclosed for making reduced calorie cultured cheeses whereby the natural lipid content of milk is replaced with colloidal forms of synthetic or chemically structured lipids displaying low to no human digestibility. The colloidal dispersion of modified lipids contained within the milk base is initially stabilized by preferred combinations of polymeric and particulate hydrocolloidal materials such as structurally expanded cellulose. Such stabilization is important during formation of the curd to ensure homogeneous distribution and maintenance of the lipid dispersion throughout the coagulum yet allow effective concentration of the coagulum solids by means of ordinary water removal methods commonly used in the manufacture of conventional cultured cheeses. The coagulum is then processed by means similar to that employed for naturally fermented cheeses.

Abstract: A method for producing slices from formable food masses, of which at least one mass is a cheese preparation. A mass is brought into slice form in particular by means of rolls, belts or plates. After or during the flattening by pressing or a flat application of the mass to a layer of a certain thickness, the mass is not applied to specified or unspecified points of the layer or displaced to such an extent that, at these points, depressions, holes and/or free areas occur. Following this, the depressions/holes/free areas are filled out by at least a second mass which differs from the first mass in type/kind, in particular in color.

Abstract: A method of producing shredded cheese according to the present invention comprises producing cheese in a mixer; forming the cheese into cubes, the cubes being sized for shredding in a shredder; salting the cubes in a brine solution; and shredding the cubes in the shredder. The cheese may be cubed in a cubing device according to the present invention, which comprises an extrusion transfer tube connected to an infeed line. The extrusion transfer tube has an output end, where the cheese exits in the form of a log. A trim knife disposed at the output end of the extrusion transfer tube squares the log, and a cross-cut knife disposed adjacent to the trim knife cuts the log into cubes.

Abstract: The present invention is directed to non-standard cheese products and their methods of manufacture. More particularly, this invention is directed to the manufacture of cheese products by blending a cheese analog or a cream cheese substitute, a standard cheese having the desired flavor profile, and an acidified dairy slurry. The non-standard cheese products of the present invention have functional and organoleptic properties similar to standard cheese products in spite of reduced levels of cholesterol and saturated fats. The non-standard cheese products of the present invention are soft and easily blended with other food ingredients, making them ideally suited for use as ingredients in industrial food applications (e.g., baked products, dessert fillings, icings, and the like). Especially preferred non-standard cheese products of this invention include soft cheeses such as, for example, cream cheese and Neufchatel cheese.

Abstract: The current invention provides an improved process for making a cheese product using transglutaminase. The method comprises the steps of providing a dairy liquid, crosslinking and curding the dairy liquid by adding an acidifying agent and a transglutaminase to the dairy liquid under conditions sufficient to crosslink at least a portion of proteins in the dairy liquid to provide both a curd comprising a crosslinked dairy liquid and a liquid whey, cutting and cooking the curd, separating the curd from the liquid whey, and collecting the curd. Many specific embodiments are provided. Additionally, the current invention provides a product made by the process. The cheese products, especially soft cheeses such cream cheese and cottage cheese, exhibit less syneresis than similar cheeses prepared by conventional methods.

Abstract: The use of a highly acidic metalated organic acid composition (“HAMO”) as a food additive. The HAMO is used to reduce biological contaminants, and thus preserve, a nutriment. The HAMO is being absorbed in, or adsorbed on, a nutriment material to give a prepared nutriment.

Abstract: An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0.05-5 g/cm2, which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch; after hardening, the resultant products are separated from the starch and packaged.

Abstract: A process for producing a flavored cheese that does not require curing or aging is provided. Using three specific flavor components (i.e., a “sulfury-cheddar” flavored component, a “creamy-buttery” flavored component, and a “cheesy” flavored component), a wide variety of flavored cheeses having desired flavor profiles and of various types can be prepared using a simple process that does not require a curing or aging step. Depending on the type of cheese desired, a mixture of at least one, and preferably at least two, of the flavor components is prepared. A non-coagulating amount of a cheese coagulate is added and sufficient water is removed, preferably by evaporation, to obtain the desired solids level, thereby forming the desired flavored cheese.

Abstract: The present invention provides processes for making a stable cheese product supplemented with functionally enhanced whey protein. In a preferred embodiment of these methods, the cheese product is cream cheese. The added whey protein is functionally enhanced by exposing cheese curds or dairy liquids containing the whey protein to controlled heat treatment and/or treatment at high shear rates. The invention further provides a stable cheese product that is characteristic of a particular variety of cheese and that is supplemented with functionally enhanced whey protein. In a preferred embodiment, the supplemented cheese product is cream cheese.

Abstract: The present invention concerns a new &bgr;-galactosidase with transgalactosylating activity isolated from Bifidobacterium bifidum and a truncated enzyme where the C-terminal end of the &bgr;-galactosidase protein has been deleted, resulting in an enzyme with a higher transgalactosylating activity than hydrolase activity. When lactose is used as a substrate, galacto-oligosaccharides are products of the transgalactosylase activity. Galacto-oligosaccharides enhance growth of health-promoting Bifidobacterium that may be used in a number of applications in the dairy industry.

Abstract: The invention concerns a composite product based on cheese having an outer envelope and an internal filling completely enclosed in the outer envelope, at least said outer envelope being obtained from processed cheese with creaming property.

Abstract: Apparatus and method for separation of milk and milk products, e.g., involving sequential separation of milk, clostrum, and whey components by cross-flow filtration. The apparatus and method in a preferred aspect employ cross-flow filtration, chromatography and fermentation to separate and fully utilize the components of milk, clostrum, and whey to generate numerous individual components, minimize waste, lower adverse environmental issues and provide enhanced economic benefits to dairy producers. A wide variety of consumer and nutraceutical products can be produced from the fractions and/or sub-fractions of milk products obtained from such separation. The invention further contemplates a methodology for selecting optimum membrane, device, and operating conditions to achieve a desired separation.

Abstract: An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0.05-5 g/cm2, which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch or a resilient rubber mold; after hardening, the resultant products are separated from the starch or rubber mold and packaged.

Abstract: A stabilized food composition with a reduced dry matter content, wherein the stabilizing agent is a fructane or fructane mixture in an amount of 1-15 wt % and to 1-25% of the water content of said food composition.

Abstract: A calcium fortified natural or pasteurized process divided cheese including an anti-caking agent which reduces the stickiness of the cheese and further provides calcium fortification of the product and method of manufacture. A powdered mixture for use on divided cheese as an anti-caking agent, calcium fortifier, and desiccation inhibitor.

Abstract: A method for preparing a no fat or low fat cheese product from a culture medium prepared by combining from about 50 to about 94 wt. % whole milk, from about 0 to about 45 wt. % water, and from about 0.2 to about 1 wt. % of at least one food grade, polyanionic gum. The culture medium is inoculated with at least one lactic acid- or hetero-acid producing bacterium to form a cultured mixture. The cultured mixture is then combined in a vat with skim or low fat milk to form a cultured milk. The cultured milk is ripened, sufficient rennet added to form a coagulum, the coagulum cut to form curd in a whey solution, and the curd cooked while in the whey solution. The cooked curd is transferred to a means for draining the whey solution where the whey is separated from the curd and the curd salted. After salting, the curd is further processed to produce a no fat or low fat cheese.

Abstract: An improved method for making cheese is provided. The method comprises pasteurizing and acidifying one or more dairy components to obtain a cheese diary product. The cheese dairy product is coagulated to form a coagulum comprising curd and whey. The coagulum is cut and the whey is removed therefrom, thereby leaving the curd. The curd is heated and kneaded to produce a fiberous mass. An extender is added to the curd or to the fiberous mass, and the extender comprises at least one source of fat. The fiberous mass is processed to produce a cheese product. By this method. By this method, the casein/fat ratio can be increased early in the process so that less fat is wasted through removal with the whey. The fat content of the cheese product can then increased later in the process through the use of the extender, thereby creating a more cost-effective product.

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

Abstract: The present invention relates, in general, to fresh, unripened cheese analog and a method for making a fresh, unripened cheese analog by incorporating isolated soy protein. The invention also relates to hard, ripened cheeses or cheese analogs and methods for making hard, ripened cheeses or cheese analogs by incorporating isolated soy protein.

Abstract: The present invention relates to method of making processed cheese, especially mozzarella type cheese, comprising the steps of A) preparing a blend comprising young low-sodium-chloride cheese, hydrocolloids, and emulsifying salts, B) cooking the blend as obtained in step A to create a fibrous structure, and C) holding the fibrous structure as obtained in step B at an elevated temperature, wherein sodium chloride is added immediately before or during step C. According to another aspect, the instant invention relates to processed cheese obtainable by the above method, especially individually-wrapped cheese in slices.

Abstract: Disclosed is a modified cocoa powder prepared by extracting a cocoa powder containing water-soluble solids with water to remove a substantial portion of the water-soluble solids. Generally, the extraction level is from about 5 to about 60. The resulting, water-extracted cocoa powder is useful in preparing multi-layered, gel-based dessert products, such as puddings, having a first gel-based layer and an adjacent second gel-based layer, at least one of the layers containing the water-extracted cocoa powder.

Abstract: A method of producing high moisture content food products provides for introduction of rice stabilized water at high percentages with respect to the base food. The rice stabilized water is produced by cooking rice and water to saturation and then liquefying it with high shear reducing water loss.

Abstract: A method and apparatus for the production of cottage cheese wherein precut cheese curds are provided in a vat. The curds are subjected to a cooking operation while simultaneously providing for agitation of the curds. The system includes a carriage which traverses the vat back and forth from one end wall to the other. An agitating unit is mounted on the carriage and at least one discharging pipe extends downwardly into the vat from the agitating unit. The agitating unit is continuously oscillated, and the vat is preferably semi-cylindrical in shape, so that the lower discharge end of the pipe moves closely adjacent the vat surface in the course of the combined reciprocating and oscillating movements. Whey is continuously pumped from the vat, pass through a heat exchanger, and then recirculated to the vat through the discharge end of the discharging pipe. The heated whey provides the temperature input for the cooking while the vat contents are being completely and gently agitated by the agitating unit.

Abstract: A method for preparing a cheese having a closed rind, wherein fresh granular curd is subjected to a pressing treatment in a cheese pressing mold until a rind forms and the desired moisture content in the cheese has been achieved. Prior to the traditional pressing, the curd is first pre-drained, whereafter the pre-drained curd parts are poured into a cheese pressing mold. Then the curd parts are subjected during a short initial pressing procedure to obtain a blind structure of the cheese in the cheese pressing mold to a vacuum treatment with a substantially constant vacuum depth in the order of approximately 95% or more.

Abstract: Preparations are disclosed containing the 3R-3′R stereoisomer of zeaxanthin as a sole detectable isomer, packaged for oral ingestion by humans as a therapeutic drug or nutritional supplement. Zeaxanthin is a yellow carotenoid pigment found in the macula (in the center of the human retina), which helps protect retinal cells against phototoxic damage. The pure R-R stereoisomer can be prepared by fermenting cells, such as Flavobacterium multivorum (ATCC 55238), which do not create any detectable quantity of the undesired and potentially toxic S-S or S-R isomers, and which do not synthesize any other carotenoids. The R-R isomer can be concentrated, in large quantities and at low cost, into a viscous oily fluid containing about 5 to 20% zeaxanthin, by means of a simple solvent extraction process. This oily fluid can be mixed with a carrier such as vegetable oil and enclosed within a digestible capsule, comparable to a conventional capsule containing Vitamin E.