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7604825 Process for making cheese containing gum  
A process for making cheese comprising the steps: starting with a mil,m composition that has a milk fat content of more than 0.3%, adding a gum preparation to the milk, adding a starter to the milk...
7585537 Cheese and methods of making such cheese  
Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry...
7579033 Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods  
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...
7560127 Cheese making process  
The present invention describes a process for making cheese, comprising: a) adding to milk a carbohydrase selected from the group consisting of α-galactosidase, N-acetyl-galactosaminidase and...
7556833 Cheese flavoring systems prepared with bacteriocins  
A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or...
7530303 Cheese wheel cutter  
A cutter for sectioning cheese in the form of a wheel. The cutter includes an apparatus for a cheese wheel to be divided by a set of horizontal or inclined staggered blades into smaller wheels, the...
7504119 Process for producing cheese curd  
In this application is disclosed a process for producing cheese curd characterized in that (a1) a milk-clotting enzyme is added to a raw material milk being kept at a low temperature where the milk...
7361754 Genetically purified gellan gum  
Mutational inactivation of proteins involved in para-cresol production in certain milk products results in improved taste and odor. The undesirable para-cresol forms over time as a result of...
7329424 Process for manufacturing cheeses and other dairy products and products thereof  
Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course...
7323204 Stabilization of fresh mozzarella cheese using fermented whey  
The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water...
7279192 Shelf-stable shredded cheese  
The present invention provides shelf-stable shredded cheeses and methods of preparing such shelf-stable shredded cheeses using a combination of a natural or process cheese, a cheese powder,...
7267831 Processed cheese with improved firmness using cross-linking enzymes  
A method of making a processed cheese with improved firmness comprises mixing a protein cross-linking enzyme and optionally first other ingredients with a cheese material having a pH of less than...
7250183 Cream cheese made from whey protein polymers  
This invention relates to a cheese product and a novel method for preparing a cheese product. More specifically, this invention relates to cream cheese product prepared using an edible fat and...
7235271 Cheese-like dairy products and process for producing the same  
The present invention relates to a method of producing a cheese-like dairy product, characterized by adding at least 10 wt %, relative to the starting material milk, of water containing ...
7214319 Method of separating protein from animal milk  
The present invention refers to a method of separating casein from animal milk, especially, after defatting the animal milk as the pretreatment, the processing of the defatted milk aforesaid...
7186427 Method for producing a fermented dairy product  
The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method...
7157108 Milk protein products and processes  
The invention relates to dried milk protein concentrates and their use. In particular the invention relates to such dried concentrates which have been calcium-depleted to an extent which allows...
7108876 Shaped cheese reconstruction with transglutaminase  
A process improves the quality of recombined curd, milled cheese curds and/or cheese components by reducing voids and apparent lines of fracture in the recombined cheese, without the necessity of...
7083815 Process for making yogurt cream cheese, and the resulting products  
A process for making a yogurt cream cheese product comprising steps of: providing a milkfat fluid having an initial butterfat content level; pasteurizing the milkfat fluid to yield a cream cheese...
7041323 Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd  
The present invention relates to the field of cheese manufacturing. In particular, there is provided a novel method for making cheese involving the preparation of a cheese curd using a curdling...
6998145 Process for making cheese  
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...
6982100 Method for cheese manufacture  
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...
6955828 Cheese ripening process  
Methods for accelerated cheese ripening using a biological agent, in particular microorganisms, wherein the biological agent has been treated with a surface active agent, (e.g. a detergent or...
6913774 Gum application in wheyless cream cheese systems  
The present invention describes processes that incorporate ionic gums into wheyless cream cheese to reinforce curd structure, thus increasing product firmness. The processes involve adding a...
6902750 Method for the manufacture of process cheese  
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...
6884453 Method for making cheese having reintroduced fine particles of cheese  
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...
6875454 Process for producing cheese  
The present invention relates to a process for producing cheese from enzyme-treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particularly, the...
6872411 Process for the manufacture of probiotic cheese  
A process for the manufacture of a probiotic cheese, such as Cheddar cheese, comprises adding a 0.0-5.5% inoculum of a strain of Lactobacillus paracasei , which is non-pathogenic, acid and bile...
6861081 Method for making reduced calorie cultured cheese products  
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...
6861080 Dairy products with reduced average particle size  
The present invention relates to superior dairy products which have firmness qualities and textural qualities not observed in conventional dairy products. The dairy products of this invention have...
6821763 Process for producing microbial transglutaminase  
Disclosed are a protein having a transglutaminase activity, which comprises a sequence ranging from serine residue at the second position to proline residue at the 331st position in an amino acid...
6780445 System and method for making enhanced cheese  
A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd, and a mixing means which mixes the cheese curd and the enhancing agent. By...
6773740 Method for preparing cheese products and process cheese bases  
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...
6749873 Cheese yield enhancing method  
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...
6689402 Methods for manufacture of fat-free cream cheese  
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...
6669978 Method for preparing process cheese containing increased levels of whey protein  
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...
6649199 Process for manufacturing a fermented food product using cell extracts  
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...
6611805 System for making food products  
A system is disclosed for reducing costs associated with making a plurality of food products incompatible in a single food product-making facility by a plurality of food product makers. A plurality...
6572901 Process for making a cheese product using transglutaminase  
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...
6562393 Method of making a snack food  
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...
6562383 Process for producing flavored cheese without curing  
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...
6558716 Process for incorporating whey protein into cheese  
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...
6537603 Snack food product method  
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...
6511688 Cheese package, film, bag and process for packaging a CO2 respiring foodstuff  
A packaged article, especially a respiring foodstuff such as cheese which generates or releases gas during storage, and a permeable multilayer biaxially oriented film suitable for allowing escape...
6506426 Method for preparing a cheese product  
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...
6495187 Method for the use of isolated soy protein in the production of fresh, unripened cheese analogs and cheese analogs  
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...
6488970 Pet food supplement  
An animal food product useful as food supplement for pets such as dogs or cats, comprising a carrier and at least one food additive selected from vitamins, provitamins, minerals and trace elements,...
6475538 Process for mozzarella cheese  
The present invention is directed to an improved process of producing natural mozzarella cheese. The process starts with a liquid dairy substrate that is cultured and coagulated. The resulting curd...
6458394 Process for the uniform coloration of cheese  
An improved method for the uniform coloration of cheese comprises binding or associating a food grade water-soluble annatto colorant with a renaturable casein carrier which is then dispersed within...
6458393 Cottage cheese having porous curd  
The present invention is directed to cottage cheese having a more porous curd. The resulting curd is less dense than conventional cottage cheese curd. The more porous cottage cheese curd allows the...
Matches 1 - 50 out of 398 1 2 3 4 5 6 7 8 >