|
Match
|
Document |
Document Title |
|
|
8163325 |
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...
|
|
|
8158403 |
Enhancer of proliferation of lactic acid bacterium, and agent for improvement in survivability of lactic acid bacterium
A dead cell of a lactic acid bacterium or a culture containing the dead cell of a lactic acid bacterium is added to the dairy products such as yogurt, cheese, milk beverage or the like in an amount...
|
|
|
8128978 |
Method for preventing off-flavor in beverage composition
A beverage composition is disclosed that comprises a mixture of a protein hydrolysate and vitamin B2, and also contains an amount of ascorbic acid sufficient to prevent the generation of an...
|
|
|
8021704 |
Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products
A method of making an aldobionate product is described. The method may include providing a milk product having one or more reducing sugars, and maintaining a pH of the milk product at about 5.5 or...
|
|
|
8017169 |
Method of manufacture for shelf stable pasteurized cheese shreds
Shelf stable cheeses, especially shredded cheeses, and the manufacture thereof. Cheeses of the invention have good melting properties, are microbiologically safe and resistant to the growth of mold...
|
|
|
8007844 |
Process for producing a cheese with a natural moldy rind
Process for producing a soft cheese with a natural moldy rind, the starting material being a milk, this process comprising the steps of preparing a cheese slurry, inoculation with microorganisms,...
|
|
|
7947315 |
Dairy products and method of manufacturing the same
The present invention provides a dairy product with smooth oral sensation and suppressed acidic taste and bitter taste and a method for manufacturing the same, wherein a protein deamidating enzyme...
|
|
|
7931925 |
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...
|
|
|
7927638 |
Fermented milk drinks and foods and process for producing the same
Fermented milk drinks and foods containing fermented milk components obtained by fermentation with lactic acid bacteria together with a growth promoter for lactic acid bacteria selected from among...
|
|
|
7897185 |
Cream cheese products and methods of making the same
Technique for making a cream cheese product comprising steps of: providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid; homogenizing the milkfat fluid; and culturing...
|
|
|
7892584 |
Online, continuous sensor and method for curd moisture content control in cheese making
A method is provided for improving quality of cheese produced from a milk batch. A light beam from an incident light source impinges onto a surface of the milk batch, and light backscatter is...
|
|
|
7880881 |
Method of improving cheese quality
A method is provided for improving the quality of cheese produced from a curd and whey mixture. The method comprises the steps of monitoring the curd and whey mixture during syneresis processing to...
|
|
|
7858137 |
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...
|
|
|
7854952 |
Process for preparing concentrated milk protein ingredient and processed cheese made therefrom
Process for preparing a concentrated milk protein ingredient comprising the steps of: providing a membrane retentate solution having kappa-casein milk protein, adjusting the divalent ion content of...
|
|
|
7829130 |
Process for producing a lactose-free milk product
The invention relates to a process for producing lactose-free milk products. The process of the invention is characterized by the steps of subjecting a milk product to ultrafiltration (UF),...
|
|
|
7799358 |
Compositions and methods for improving curd yield of coagulated milk products
Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded celluloses into...
|
|
|
7776370 |
Heat-stable flavoring components and cheese flavoring systems incorporating them
Heat-stable flavor components, which can be used in cheese flavoring systems to prepare food products, including cheeses, having desired flavor profiles. The flavoring components are obtained by...
|
|
|
7771761 |
Cheese with calcium lactate crystal inhibitor
A calcium lactate crystal inhibitor is added to the typical cheese-making recipe to inhibit the growth of calcium lactate crystals as the cheese ages. The calcium lactate crystal inhibitor is...
|
|
|
7763294 |
Yogurt-cheese compositions
Technique for making a Low-Fat Yogurt-Cheese Composition, including: providing a composition including a milkfat fluid; combining yogurt with the composition including a milkfat fluid to form a...
|
|
|
7713564 |
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...
|
|
|
7709037 |
Process cheese containing increased levels of whey protein
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...
|
|
|
7695745 |
Dairy product and process
The invention provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process,...
|
|
|
7687095 |
High moisture, low fat cream cheese with maintained product quality and method for making same
The present invention relates to methods for providing a high moisture low fat cream cheese product with high whey protein content that has a texture similar to normal cream cheese. More...
|
|
|
7674489 |
Fresh cheese products containing biogenerated flavor components and methods for producing
The invention provides for the manufacture of cheese products enhanced with a natural, biogenerated flavoring system. The natural flavoring system described herein may be used with various types of...
|
|
|
7666458 |
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...
|
|
|
7655263 |
Method for the production of cheeses with spun curd
A method for production of cheeses with spun curd from pasteurized milk, includes the successive steps of preparation of the milk, renneting, coagulation, curd-cutting, drainage and spinning,...
|
|
|
7655267 |
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...
|
|
|
7651715 |
Blended cheeses and methods for making such cheeses
Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripened, cheese are provided. The methods generally involve combining a slurry that contains the basic...
|
|
|
7625589 |
Cheese with sodium gluconate to inhibit calcium lactate crystal formation
Sodium gluconate is added to the typical cheese-making recipe to inhibit the growth of calcium lactate crystals as the cheese ages. The sodium gluconate is preferably added with sodium chloride or...
|
|
|
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...
|
|
|
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...
|