Patents in Class 426/40

Matches 101 - 150 out of 169

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Match	Document	Document Title
101	4440791	Cultured egg-milk product A cultured egg-milk product is formed by combining whole or skim milk, skim milk powder, sugar and liquid, whole or powdered egg, adding selected bacterial cultures such as LB 1 strain of...
102	4435431	Elimination of rancid odor in fermented milk products A yeast decomposed product or a mixture of a yeast decomposed product and an albumen decomposed product is added to a fermented milk product such as cheese or yogurt to prevent fermentative rancid...
103	4434184	Yogurt spread resembling cream cheese A yogurt spread is produced which resembles conventional cream cheese in appearance, texture and taste, but which has a fat content substantially below that of conventional cream cheese and...
104	4397878	Process for producing a cream cheese-like food A process for producing a cream cheese-like food comprising casein, an oil or fat, an emulsifying agent, lactose, a calcium salt in an amount of 4-24 mg, preferably 6-15 mg (as calcium) per gram of...
105	4388329	Process for the production of a pasteurized cheese in powder form To obtain a pasteurized cheese in powder form which, after reconstitution, has the properties of Mozzarella, a colloidal lactic solution having protein/lactose and protein/calcium ratios at least...
106	4379170	Process for manufacture of cheese A process is provided for the manufacture of cheese and cheese like products from an edible protein-fat-salts composition which is substantially free of fermentable sugars and in which the protein...
107	4374152	Process for preparing acid cheese curd Acid salts such as sodium bisulfate are used as acidifiers for milk, as well as acidogens in the setting of acidified milk, in acid cheese curd manufacture. The use of an acid salt enables...
108	4366174	Low fat cheese product similar to swiss cheese A low fat cheese product similar to Swiss cheese is produced containing less than 43 percent by weight fat and more than 40 percent by weight moisture, and having an excess of at least 10 mixed...
109	4355048	Manufacture of semi-hard cheese by ultrafiltration Semi-hard cheese such as Gouda and Edam is produced by subjecting skimmilk to a first stage ultrafiltration, a second stage diafiltration and a third stage ultrafiltration, adding fat to the...
110	4352826	Process for preparing acid cheese curd Cheese curd is produced by acidifying milk with an aqueous acidulant mixture containing about 10 to about 60 parts by weight of an acid salt and about 5 to about 40 parts by weight of a free acid....
111	4344970	Stabilization of milk and improved cheese yields The flavor stability of milk is enhanced by heating fresh milk at a temperature and for a time sufficient to significantly lower its bacterial count. Further the yields in a convention cottage...
112	4341801	Ultrafiltration process for the preparation of cream cheese An ultrafiltration step is used in the production of cream cheese to provide a cheese pre-mix which is cultured to form cream cheese without generating whey. The raw materials for this process...
113	4310554	Preparation of cheese with microencapsulated enzymes A food processing component such as an enzyme extract is microencapsulated by mixing the food processing component in aqueous medium with an oleaginous material such as milk fat to form a...
114	4277503	Addition of lecithin to increase yield of cheese A method for increasing the yield of cheese from milk involving the adding of lecithin in an amount of 0.001% to 0.15% to the milk prior to the coagulation or the precipitation of any curd in the...
115	4271201	Manufacture of cheeses Cheese is produced by a process wherein milk is subjected to partial ultrafiltration, heat denatured serum proteins are added to the milk before or after ultrafiltration, the milk is coagulated to...
116	4268528	Preparation of cheese from ultrafiltered milk Cheese is produced from ultrafiltered milk by a process wherein milk is acidified by lactic fermentation to a pH of about 4.4 or less to coagulate the milk and flocculate the casein therein, the...
117	4244971	Process and products for the manufacture of cheese flavored products A process and product are provided for the rapid manufacture of cheese products, and particularly process cheese-type products as hereinafter defined. In the process, a cultured component is...
118	4243684	Preparation of cheese with ropy lactic acid bacteria Cheese made from milk and/or milk-by-products concentrated by membrane filtration sometimes has the disadvantage of having a mealy and/or sandy texture. This can be overcome by using selected ropy...
119	4242362	Process for manufacturing cheese Cheese having eyes such as Swiss cheese is produced by a process which results in more uniform eye size and eye distribution, and which requires substantially reduced curing time. In the process,...
120	4205090	Preparation of cheese using ultrafiltration Cheese is prepared by ultrafiltering a milk product to produce a cheese milk having substantially the composition of cheese at the end of whey drainage and converting the cheese milk into cheese by...
121	4197322	Process for producing synthetic cheese An imitation or synthetic cheese product is produced by reacting an acid precipitated casein with a basic calcium salt to produce a calcium caseinate solution, adding acid to adjust the pH of the...
122	4194011	Manufacture of cheese A process for the production of cheese which comprises preparing a starting material, the composition of which is that of the cheese which it is desired to produce, subjecting this material to a...
123	4169160	Dried soft curd cheese Alpha cellulose powder is used in the manufacture of dried soft curd cheese, such as bakers cheese or cottage cheese, to increase its texture and water-binding capacity.
124	4131688	Continuous manufacture of cheese A process and apparatus for the continuous manufacture of cheese starting with the ultrafiltration retentate of milk or a milk product until the solids content is approximately that of the desired...
125	4110175	Electrodialysis method An electrodialysis method for deacidifying a feedstream comprises a first cell defined by anion-selective membranes and bounded by a pair of cells defined by the anion-selective membranes and a...
126	4082853	Method for coagulating milk proteins A method for coagulating milk proteins using reduced quantities of enzymes using a two-step process is disclosed. In the first step, a quantity of proteolytic enzyme insufficient to cause...
127	4066791	Cheese manufacture with acidified powdered milk Sufficient powdered milk and food grade acid are mixed together to obtain an acidified powdered milk mixture which can be reconstituted with water or milk to obtain an acidified reconstituted milk...
128	4053643	Process for increasing cheese curd yield Curd yield in cheesemaking is improved by forming a whey protein-condensed phosphate complex which remains in the curd when whey is separated. The complex is formed by adding a condensed phosphate...
129	4048339	Preparation of cheese with a microbial milk coagulating enzyme Soft and hard types of cheese are prepared from cow milk by a method of using a milk coagulating enzyme from Bacillus substilis mesentericus. The method involves increasing milk acidity before...
130	3991667	Apparatus for the manufacture of cheeses A process for the production of cheese which comprises treating milk by ultrafiltration to obtain a liquid product containing at least some of the protein constituents of the milk, subjecting this...
131	3988481	Cheese manufacture from molecular sieved milk Cheese is prepared from milk which has been delactosed and dewatered by a process involving standardizing fluid whole milk, molecular sieving the standardized milk to substantially separate and...
132	3975545	Stabilizing agents for frozen lactic acid producing bacteria compositions Frozen compositions of lactic acid producing bacteria which incorporate an alkali metal salt of glycerophosphoric acid are described. These salts reduce damage to the bacteria upon freezing and...
133	3963836	Preparation of yogurt and quark Yogurt and quark are prepared by a process wherein milk prior to culturing and coagulating is subjected to ultrafiltration to concentrate and to remove mineral salts with or without lactose...
134	3963837	Preparation of cheese from ultrafiltered milk Cheese is prepared by a process which involves ultrafiltering milk to produce a milk concentrate having substantially the composition of cheese and drying the concentrate to produce a dry product...
135	RE28810	Preparation of soy cheese A soy cheese having superior texture and body characteristics is made without milk solids by coagulating a fermented emulsion containing soy milk and a fat composition with about 0.05 to about 1.0...
136	3953610	High temperature direct acidification of milk The pH of milk is lowered to 4.5 to 5.5 by direct acidification without the necessity of cooling the milk to avoid local coagulation and casein precipitation by adding acid as a spray from above a...
137	3914435	Manufacture of cheese from ultrafiltered milk Cheese is made from heat treated milk and without the conventional draining of whey by a process which involves ultrafiltering milk to produce a milk concentrate having essentially the composition...
138	3899596	Method for the manufacture of cheeses A process for the production of cheese which comprises treating milk by ultrafiltration to obtain a liquid product containing at least some of the protein constituents of the milk, subjecting this...
139	3886288	Cheese manufacture using highly active proteolytic enzymes An improved method for preparing a high quality cheese curd utilizing highly active proteolytic enzymes which produce an unstable coagulum if used in conventional methods of cheese making. The...
140	3882250	Preparation of cheese Acid cheese curd is manufactured by acidifying milk at a temperature of 15°-30°C so that the pH is reduced to about 4.95-5.35 without precipitation of casein. Acidogen and proteolytic enzyme are...
141	3873729	PREPARATION OF A CHEESE-LIKE FERMENTED FOOD An artifical cheese-like food is prepared using as the source of fat an interesterified synthetic fat which has no C 4 fatty acid component and which contains 1 to 20 percent caproic acid, 0.5 to...
142	3843801	PREPARATION OF FETA CHEESE Feta cheese is prepared by a process involving adding during the step of acidifying the milk a combination of ripening agents comprising a rated amount of proteolytic lacto-bacilli to effect a...
143	3653919	PRODUCTION OF CHEESE CURD Concentrated milk with a dry substance content of about 30 percent is renneted at 15° to 30° C. for 5 to 15 minutes to insolubilize the casein and obtain a homogeneous non-gelled viscous mass,...
144	3620768	CHEESE MANUFACTURE Cheese curd is manufactured by acidifying cold milk with free acid, heating to 80° F., adding acidogen and proteolytic enzyme, allowing cheese curd to form, cutting and cooking curd for about 1...
145	3528821	CONTINUOUS CHEESE-MAKING PROCESS
146	3522059	CHEESE MILK TREATMENT
147	3518094	CONTINUOUS PRODUCTION OF TELEMEA CHEESE
148	3492129	METHOD OF MAKING CREAM CHEESE
149	3423208	METHOD OF PRECIPITATING CASEIN FROM MILK
150	3316098	Cheese made by the high temperature treatment of milk

Matches 101 - 150 out of 169

< 1 2 3 4 >