Matches 51 - 100 out of 169 < 1 2 3 4 >
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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...
5037659 Low fat cheese by evaporation of retentate  
In accordance with the method of the present invention for manufacture of low-fat cheese from skim milk, the fat level of milk is adjusted to less than about 1 percent to provide the low fat milk...
5013573 Spreads having a good microbiological stability and a fresh dairy taste  
Spreads having a good microbiological stability and a fresh dairy taste are produced from demineralized, deacidified milk of pH 2.5 to 6.0. The demineralized, deacidified milk is preferably...
5006347 Process for retarding bacterial growth in cheese  
The present invention discloses the use of bacteriophages for controlling unwanted fermentation of cheese by bacteria.
5006348 Method for manufacture of swiss cheese  
In accordance with the method of the present invention for manufacture of Swiss cheese from milk, the fat level of milk is standardized to about 3.5%. The milk is subjected to membrane processing...
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,...
4976975 Novel microorganism and use thereof in ripening cheese  
The invention relates to Lactobacillus helveticus AGCl, a sample of which has been deposited on 29 September 1988 at The National Collections of Industrial And Marine Bacteria Limited under the...
4970083 Lactic acid fermented food and method of manufacturing the same  
A lactic acid fermented food is sweetened using aspartame alone or a sweetening agent containing aspartame. The lactic acid bacteria which are used to manufacture the lactic acid fermented food and...
4968512 Method of making a yogurt spread  
The yogurt spread which has a consistency of conventional cream cheese and has similar texture and taste but with substantially diminished fat, calories and cholesterol content from conventional...
4965078 Preparation of hard cheese from concentrated milk  
Cheese curd suitable for conversion into natural hard cheese is prepared by ultrafiltering and diafiltering milk or a milk product to produce a retentate, ripening the retentate by fermenting with...
4959229 Cheese manufacture  
An enhancement of cheese yield and quality through a combination of direct acidification and starter cultures is obtained by preconditioning cold, raw milk by lowering the pH and heat treating....
4957751 Method of producing rennet cheese from raw milk  
A method of producing rennet cheese from raw milk, wherein raw milk is standardized, a biological reaction is terminated, a precipitant and cultures are added, cheese mass is separated from whey,...
4948599 Continuous production process of cheese curds and production process of cheese therefrom  
Disclosed herein is a process for the continuous and quick production of cheese curds from milk, which comprises cooling a concentrated milk which has been obtained by ultrafiltration, adjusting...
4927644 Preferential entrainment of enzymes in cheese curds  
The invention relates to a novel method for preferentially entraining a lipase or protease substantially into cheese curds when making curds and whey. An insoluble enzyme particle size of at least...
4919943 Pasta filata-type cheese process  
A pasta filata-type cheese is made by combining casein having a desired level of calcium bound thereto, soluble proteins modified to render them less reactive with casein and other cheese...
4919944 Process for manufacturing soft cheeses  
In the process of the invention for manufacturing soft cheeses from raw milk, in the course of the phase of preparation of the milk before renneting, an acidiogen selected from the group consisting...
4919942 Method of manufacturing cheese  
The use of a high solids content medium for preparing cheese starter cultures is effective in conditioning the bacteria to enhance their ability to produce cheese from a high solids base. The...
4917905 Process for manufacturing cooked pressed cheeses  
In the process of the invention for manufacturing cooked pressed cheeses from raw milk, in the course of the phase of preparation of the milk before renneting, an acidogen selected from the group...
4906481 Process for manufacturing marbled cheeses  
In the process of the invention for manufacturing marbled cheeses from raw milk, in the course of the phase of preparation of the milk before renneting, an acidogen selected from the group...
4851237 Process for manufacturing cheeses from milk powder by cold renneting  
In the process of the invention for manufacturing cheeses from milk powder, by cold renneting, in the course of the phase of preparation of the milk before renneting, an acidogen selected from the...
4851238 Process for manufacturing uncooked or part-cooked pressed cheeses  
In the process of the invention for manufacturing "semi-hard cheeses" of the type of uncooked or part-cooked pressed cheeses from milk, in the course of the phase of preparation of the milk before...
4826693 Manufacture of cheese flavor powder  
A process for manufacturing cheese flavor powder is disclosed wherein unpasteurized standardized milk containing cheese flavor components is heated and thereafter converted to a powder.
4820539 Method of making butter  
A defined amount of a product containing concentrated non-fat dry substance is supplied in such a way that the content of non-fat dry substance in the butter is adjusted to the maximum permissible...
4820530 Manufacture of curd and cheese from a milk retentate  
High solids curd and cheese are produced by fermenting and evaporating a milk retentate. Preferably, moisture is evaporated under vacuum to 55 percent or more solids while the fermented retentate...
4801463 Continuous cheese-making process utilizing an immobilized rennet enzyme reactor  
Cheese is made continuously by flowing milk through a spiral flow path of a reactor containing an immobilized enzyme such as rennet which coagulates the milk. The spiral flow path is formed by a...
4798726 Process for the treatment of milk for cheesemaking  
The present invention relates to a process for the treatment of milk for cheesemaking. The said treatment process consists in inoculating the milk with bacterial protoplasts before rennet is added.
4782143 Starch hydrolyzates and preparation thereof  
Starch hydrolyzates having a dextrose equivalent value of not more than about 25 which contain up to about 20% glucose by weight and up to about 40% maltose by weight, with the combination of...
4770882 Preparation of pressed curd cheeses  
Pressed curd opened-body cheeses are prepared with lactic ferments including lactobacilli of the species Lactobacillus fermentum which are utilized for producing openings in the body of the...
4732769 Soft, unripened cheese  
A soft, unripened cheese having a dry matter content of from 18 to 35%, of which at least 40% consists of the non-fat solids of milk. The cheese is prepared from concentrated milk by innoculating...
4719113 Yogurt food product resembling cheese  
A food product and method of making same which is to have the consistency of cheese as well as the taste of the particular selected cheese, but only has a fraction of the fat and cholesterol...
4716043 Process for making portioned cheese  
This invention relates to a process for making portioned cheese, wherein concentrated cheese milk is continuously mixed with ordinary auxiliary substances and additives, including a well-defined...
4713341 Starter cultures of improved activity for dairy products and process of making same  
A process for improving culture activity of acid producing bacteria in dairy media and for providing a buffering effect therein by the addition of lecithin to provide improved starter cultures for...
4695470 Rennin-containing disrupted yeast cells used in cheese manufacture  
Yeast cells that express rennin or prorennin are used in disrupted cellular form to clot milk without the need for purification of the rennin or prorennin. Cheese making is simplified and reduced...
4690826 Bacterial enzyme used as cheese ripening aid  
A process for producing cheddar cheese having accelerated ripening properties. The process involves using a ripening aid which is a protease derived from the psychrotrophic flora of raw milk, and...
4689234 Process for the production of cheese  
A process and apparatus for the production of cheese. Milk is initially concentrated by ultrafiltration and diafiltration to obtain the desired buffer capacity to lactose ratio in the retentate....
4675194 Sonic process for converting proteinaceous raw materials in situ into semi-solid food products  
A continuous steady state flow process for converting proteinaceous materials by reacting the proteinaceous materials with coagulants or other precipitants in situ. Streams of proteinaceous...
4597971 Soft cream cheese product  
A soft bodied cream cheese product which is readily spreadable at refrigeration temperatures is prepared by blending a cultured cream cheese dressing mix having substantially unhomogenized milkfat...
4588594 Process for preparing improved quality cheeses and product produced  
A process for improving the cheese capacity of milk used in the preparation of soft paste cheeses intended to be ripened comprising adding during the course of the preparation of the soft paste...
4588593 Process for preparing cheese and product produced  
A process for improving the cheese capacity of milk used in the preparation of uncooked or half-cooked pressed paste cheeses comprising adding to the milk during the course of the preparation of...
4581240 Process for increasing yield of cheese curd  
The amount of cheese curd such as cottage cheese curd which can be obtained from milk is increased by adding a caseinate to the milk and heating the milk to 180° F. or higher before forming the...
4569846 Process for preparing foods by lactic fermentation  
A new food by lactic fermentation which has a good shape-maintaining property when squeezed from a squeezing tube at normal and lower temperatures is prepared by emulsifying an aqueous solution of...
4560560 Method of making cheese like food  
A method of making cheese-like food by mixing a proteinaceous component and a fat or oil component, curdling the resulting mixture with a microorganism and/or an enzyme to form a curd, cooking the...
4554165 Method of making cheese with proteinase negative lactic bacteria  
Methods and media for preparing bulk cultures of exclusively proteinase negative lactic bacteria and methods for making fermented dairy products such as cheese, cottage cheese, and sour cream...
4534982 Process for producing cream cheese type food  
A process for producing a cream cheese type food resembled to natural cream cheese, which comprises the steps of: (a) homogenizing and pasteurizing an aqueous mixture of an aqueous dispersion...
4518616 Process for recovering the whey proteins, the application thereof to cheese-making and the resulting cheeses  
The invention relates to a process for the recovery of whey proteins and their utilization in cheese making. Whey separated from cheese curd during normal processing is first pasteurized and then...
4515815 Low sodium chloride ripened rennet cheeses by ultrafiltration  
This invention relates to low sodium chloride ripened rennet cheeses and particularly cheddar cheeses. The cheeses generally contain less than about 1.2 percent sodium chloride, and preferably...
4477471 Preservation of foods with non-lactose fermenting Streptococcus Lactis subspecies diacetilactis  
A method for using selected strains of Streptococcus lactis subspecies diacetilactis, which have been modified to be non-lactose fermenting, for the preservation of foods containing lactose is...
4476143 Method for the manufacture of cheese with a substantially reduced fat content  
A method of producing a low-fat cheese product comprises the steps of inoculating milk having a fat content of between 0.3% and 1.5% with a culture of Lactobacillus bulgaricus and Streptococcus...
4460609 Process for making pasta filata type cheese  
In the manufacture of Cheese of the "pasta filata" type, an intermediate product is obtained by carrying out the coagulation of a protein concentrate, obtained by ultrafiltration of milk, by means...
Matches 51 - 100 out of 169 < 1 2 3 4 >