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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...
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...
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...
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...
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...
6835404 Manufacture of non-standard cheese products  
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...
6805886 Feed composition for egg-laying fowl  
A feed for producing reduced-cholesterol brown eggs from brown-egg-laying fowl is provided. The feed contains organic chromium, bacterial culture for improving digestion, at least one enzyme for...
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...
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...
6586025 Use of keto acids to enhance the flavor of cheese products  
Process for enhancing the flavour of a cheese or of a cheese-flavoured food product whose preparation comprises a maturation step in the presence of lactic acid bacteria, characterized in that a...
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...
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...
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...
6455092 Method for making cheese products  
A method for making a cheese product by processing an initial substance consisting of a cheese, includes the following steps: a) thermal and mechanical treatment such as stirring the initial cheese...
6419974 Dairy products and method of preparation  
Refrigerated cultured dairy products such as yogurt having enhanced anti-mold stability are prepared by including minute quantities of a cultured dairy ingredient having been cultured with a...
6372268 Wheyless process for production of natural mozzarella cheese  
The present invention provides a wheyless process for preparing natural mozzarella cheese using dry dairy ingredients. This process enables the manufacture of cheese from non-perishable or...
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....
6113953 Manufacture of lower-fat and fat-free pizza cheese  
A fat-free or lower-fat pizza cheese with excellent melt properties for baking on a pizza without the need for aging and a method of making thereof are disclosed. The process of manufacturing such...
6103277 Method of producing a cheese and preparing same for distribution  
The disclosure relates to a method of producing and preparing for distribution a cheese from milk by concentrating the milk and thereafter fermenting, evaporating and packaging the milk concentrate...
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...
6090416 Fermented formula feed, its production, and uses  
A highly digestible, good preference, relatively high-quality fermented formula feed which is obtainable by mixing a soybean feed material and a wheat splinter capable of decomposing phytin in an...
6051271 Proteinaceous microparticles and production thereof  
Proteinaceous microparticles are obtained by lowering pH of a liquid mixture which contains a whey protein together with a metal element by using an acid, removing insoluble materials, raising the...
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...
5948452 Process for producing low pH by-products from waste products of cheese production  
A process for producing pampered whey protein. The pH of whey protein is carefully controlled and maintained substantially constant during processing to produce a protein resistance to...
5895671 Cheese culture medium and method for preparing no fat and low fat cheese products  
Disclosed is 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,...
5866385 Lactic acid bacterial suppressor mutants and their use as selective markers and as means of containment in lactic acid bacteria  
Methods of isolating nonsense suppressor-encoding lactic acid bacteria, cultures and compositions of lactic acid bacteria and plasmids comprising a gene coding for a nonsense suppressor, and a...
5776525 Continuous process for producing high protein foodstuff and an apparatus useful therein  
A process and an apparatus for continuously and efficiently producing high protein foodstuff such as cheese curd, by continuously sprinkling and pouring a protein solution such as cow's milk or...
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....
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...
5612073 Low fat cheese curd products  
A low fat cheese curd product including an unripened cheese curd in contact with whey solution which has calcium dissolved therein, said curd having a fat content of about 0.1-3% by weight, a pH of...
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...
5549916 Process for preparing low fat cheese products  
A low fat cheese product is prepared by mixing liquid milk with a lactic acid producer to prepare a cheese formulation solution. A clotting enzyme, e.g. rennet, is added to the solution, and the...
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...
5478590 Use of acidic sodium polyphosphates for the production of cheese  
The invention concerns the use of acidic sodium polyphosphates and Maddrell's salt for the production of natural cheese, processed cheese and cheese preparations which have a P 2 O 5 content of...
5445845 Cheese making process  
A process for making cheese including the addition of calcium chloride to milk, heating the milk slowly to about 85° C., holding the milk at 85° C. for about 30 minutes, adding hot food-grade...
5378478 Manufacture of cheese products with polyol polyester fat substitutes  
The present invention is directed to a method for the manufacture of a natural cheese. In the method, moisture, salts and lactose are removed from skim milk by ultrafiltration and diafiltration to...
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...
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...
5232720 Method of producing a cheese and preparing it for distribution  
In a method for the preparation of cheese for distribution, milk is concentrated to a dry matter content corresponding to a desired dry matter content of finished cheese through the separation of...
5165945 Cheese and process 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...
5116737 Method for growing acid-producing bacteria  
A method is disclosed for growth acid-producing bacterial cultures, such as diary cultures, wherein the culture is selected to contain a urease-producing strain of bacteria and the medium used for...
5094873 Process of making a non-fat natural cheese  
The present invention is directed to a non-fat natural cheese which is made from a first liquid non-fat milk solids substrate which is made into cheese by various known methods. In the method for...
5061622 Process for the production of κ-casein glycomacropeptide  
Disclosed herein is a process for the efficient production of κ-casein GMP on an industrial scale. The production of high-purity κ-casein GMP is realized by using an effluent of rennet-casein...
5009914 Process for conferring cheese making properties on overheated milks for the manufacture of renneted cheeses  
For conferring cheese making properties on milk before or after a heat treatment carried out at temperatures above 78° C., which milk is intended for the manufacture of renneted cheeses, an...
5006349 Process for producing a protein product  
A protein product is produced by a process that includes introducing a protein-containing fluid and a reactant stream containing a component reactive with the protein, such as an acid through a...
4980179 Method for regulating the structure of fat-containing fresh cheese prepared by ultrafiltration  
A method for regulating the structure of fat-containing fresh cheese by ultrafiltration from milk having a percentage of fat in the dry milk solids of more than 0.5% to which, after pasteurization,...
Matches 1 - 50 out of 111 1 2 3 >