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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...
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...
7232582 Fuel cell  
First and second separators include first and second metal plates. The first metal plate has first embossed protrusions protruding toward a membrane electrode assembly to form an oxygen-containing...
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...
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...
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...
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...
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...
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...
6800307 Cooked sausage and method for making the same  
A cooked sausage is provided comprising a mixture of a meat emulsion and a fermented milk product preferably having a pH of 4.6 or more. The fermented milk product is substantially homogeneously...
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...
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...
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...
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...
6303160 High moisture cream cheese texture control  
A process for producing a high moisture cream cheese having desirable textural characteristics (i.e., increased firmness) is provided. More specifically, the process of the invention provides a...
6270814 Incorporation of whey into process cheese  
The present invention provides a process cheese product made with a cheese and dairy liquid that includes casein, whey protein, and lactose, wherein at least a portion of the casein and/or whey...
6258390 Process for making cheese  
A process for making cheese including: a) adding to cheesemilk a transglutaminase, incubating for a suitable period, b) incubating with a rennet so as to cause clotting, and c) separating whey from...
RE37264 Pasta filata-simulative cheese product and method of making  
A method of manufacturing cheese which is simulative of pasta filata cheeses, but which does not require a mixing and/or molding step, and the cheese product produced by the method, are disclosed....
6242016 Rapid method for manufacture of grated parmesan cheese  
In accordance with the method of the present invention, dried grated Parmesan cheese particles are manufactured from milk. The fat level of the milk is standardized to about 2.0 percent. The milk...
6096352 Method of manufacture of cream cheese products  
The present invention is directed to methods for utilizing, frozen concentrated milkfat to manufacture cream cheese. Generally in accordance with the method, frozen concentrated milkfat which has...
6090417 Nutritional fortification of natural cheese and method of making  
The present invention provides a method of making flavorful, organoleptically pleasing natural cheese containing a nutritional supplement. In important embodiments of the method the nutritional...
6054151 Cheese flavor  
A process for the preparation of a Parmesan or cheese flavor which comprises ripening cheese curds with a protease, lipase and Lactobacillus helveticus and/or Lactococcus lactis.
6036979 Manufacture of spreadable low-fat cheese  
Method of manufacturing spreadable low fat fresh cheese devoid of non-dairy binding or structuring agents or added whey protein having a dry matter content of over 25% wt., a fat content of 0-10...
6015579 Process for enhancing the incorporation of whey proteins in the cheese curd  
A process for enhancing the incorporation of seric or whey protein in the cheese curd to be used in a continuous flow method for producing cheese. The process includes the steps of raising the...
5952022 Highly flavored cheese product and method for producing  
The present invention is directed to a process for producing a highly flavored cheese product in a short period of time. In the method, a mixture of cream, whole milk and non-fat dry milk is...
5882704 Process for the production of cream cheese-like products  
A production process for cream cheese-like products by fermenting a cream mix comprising 2 to 15 wt. % of a protein component, 2 to 15 wt. % of a carbohydrate assimilable by lactic acid bacteria,...
5863573 Process for producing cheese  
A process for producing cheese, in which an enzyme preparation comprising a specific protease is added to cheese milk in the course of the process.
5851577 Processed cheese made with yogurt  
The processed cheese product of the present invention contains natural cheese, a dry component selected from the group consisting of whey protein concentrate, non-fat milk solids and mixtures...
5800849 Cheesemaking with recombinant aspartic protease  
A process of producing cheese in improved yields, wherein a recombinant aspartic protease, derived from Rhizomucor miehei or Rhizomucor pusillus, is added to milk in sufficient amounts to effect...
5783236 Manufacture of particulate natural cheese without block formation  
The present invention is directed to a method for making a particulate natural cheese suitable for preparation of processed cheese, as well as for use as a natural cheese, such as a snack food and...
5766657 Melt-controlled cheese and process of making  
A method of making melt-controlled cheese and a melt-controlled cheese are described. The method includes mixing a curd produced by adding acid to hot milk and a curd product by rennet coagulation....
5766656 Fresh, renneted cast cheese and a method of manufacturing  
A fresh renneted cheese having a pH value of 6.7 or below and in particular between 6.0 and 5.0 having a hydrocolloid structure which has not developed before the casein network of the cheese has...
5714182 Whey protein and casein co-precipitate for texturizing dairy products  
A texturizing product for dairy products including yogurt and fresh cheese is prepared by adding a quantity of sweet whey proteins to a milk-based raw material to prepare a mixture having a...
5681598 Process for producing cheese using transglutaminase  
The present invention relates to a process for producing natural cheese, characterized in that a transglutaminase is included therein for a reaction. The process can provide a large amount of...
5676984 Fat free cream cheese product and process for preparation thereof  
A process and apparatus are provided for preparing a fat free cream cheese product which approximates the flavor and consistency of traditional full fat cream cheese. According to the process of...
5629037 Process for making cheeses from enzyme curds  
A steady flow process converts a fluid proteinaceous mix to a cuttable interstage enzymatic curd and thereafter converts the enzymatic curd to a desired end cheese product. The process includes the...
5554397 Methods for producing cheese type food and aged type cheese from powdered milk as a starting material  
A method of producing cheese-type food from powdered milk as a starting material, prepared by ultrafiltrating milk, adjusting the ultrafiltrated milk to pH 5.0-5.8 and by spray-drying it, which is...
5554398 Process for manufacturing reduced-fat Cheddar cheese  
The present invention is drawn to a process for manufacturing reduced-fat cheeses. In particular, the present invention is a process for the manufacture of reduced-fat Cheddar cheese. The process...
5547691 Method of producing cheese and product thereof  
A method of cheese production using ultrafiltrated, concentrated milk, to which is optionally added a further retentate made from ultrafiltrated milk which has been acidified with at least one...
5472718 Cheese product and method of preparing  
Milk is curdled by adding a suitable coagulant, other additives optionally also being added, and a mesophilic starter culture is applied, after curdling, cutting the curd formed and separating...
5470593 Process for the manufacture of a fat free cream cheese product  
A process and apparatus are provided for preparing a low fat or fat free cream cheese which approximates the flavor and consistency of traditional full fat cream cheese. According to the process of...
5431946 Multi-flavored pasta filata cheese dairy product and process for preparing the same  
A process of making pasta filata cheese in which a ripened curd is combined with chopped ingredients and stretched (filatura) in a "filatura" liquid which can be mainly water at 60°-95° C., after...
5429829 Cheese manufacturing method  
The cheese manufacturing process of this invention includes separating milk into skim milk and cream fractions, coagulating the the skim milk fraction at high temperature (120°-190° F.) to...
5384137 Process for draining curd  
For preparing a string cheese, curd grains are introduced into a conveyor compartment suitable for statically containing and statically draining the grains while transporting the grains for a time...
5378479 Method for manufacture of skim milk cheese  
The present invention is directed to a method for making a high moisture, low-fat cheddar type cheese product from skim milk. The skim milk cheddar cheese product has from about 54% to about 58%...
5364641 Process for manufacturing dairy products  
Improved process for manufacturing dairy products, characterized by the fact that it comprises the use of an effective amount of at least one of the gluconic and glucoheptonic ions at the latest at...
5334398 Processes for the production of a cheese curd and cheese containing whey protein  
Efficient utilization of a whey protein for the production of cheese, which results from the cheese production as a by-product. The whey is concentrated by an ultrafiltration and added to the...
5330773 Process for making cheese or a cheese-related specialty  
A process for making a cheese food product wherein a gelatin solution selected from the class consisting of carragenates, gelatin, guar, carob and xanthan or any mixture thereof is added and...
5330780 Cheese and proces and system for making it  
A process for making cheese that can include soluble proteins, such as whey proteins, comprises the steps of renneting the feed stock, heating the renneted feed stock, then adding lactic cultures...
Matches 1 - 50 out of 112 1 2 3 >