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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...
7166312 Process for stabilizing proteins in an acidic environment with a high-ester pectin  
A process is described wherein there is added to an acidic environment, which contains at least one protein, a block-wise enzymatically de-esterified pectin, and wherein the pectin is a high ester...
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...
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...
6861081 Method for making reduced calorie cultured cheese products  
A method is disclosed for making reduced calorie cultured cheeses whereby the natural lipid content of milk is replaced with colloidal forms of synthetic or chemically structured lipids displaying...
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...
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...
6495187 Method for the use of isolated soy protein in the production of fresh, unripened cheese analogs and cheese analogs  
The present invention relates, in general, to fresh, unripened cheese analog and a method for making a fresh, unripened cheese analog by incorporating isolated soy protein. The invention also...
6458394 Process for the uniform coloration of cheese  
An improved method for the uniform coloration of cheese comprises binding or associating a food grade water-soluble annatto colorant with a renaturable casein carrier which is then dispersed within...
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...
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...
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...
6224914 Process for incorporating whey proteins into cheese using transglutaminase  
The present invention provides a cheese curd containing a substantial proportion of whey protein products and curded proteins originating from a dairy liquid containing casein, as well as a process...
6127142 Microbially derived enzymes having enhanced milk clotting activity and method of producing same  
A method of producing a milk clotting enzyme including the steps of (a) fermenting a strain of Rhizomucor miehei or Aspergillus oryzae to form a fermentation product having a glycoslated Rhizomucor...
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...
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...
6093424 Process for making cheese using transglutaminase and a non-rennet protease  
The present invention provides a cheese curd that contains protein products originating from a dairy liquid containing casein and whey protein. In order to obtain the cheese curd, the dairy liquid...
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...
5866180 Method for production of an acidified edible gel on milk basis  
The method for production of an acidified edible gel on milk basis comprises addition of transglutaminase to milk, followed by a heat treatment. Hereby a functionally and/or organoleptically...
5846579 Hard cheese having greater resilience and a fuller flavor  
Hard cheese containing gelatin, as well as a method for making it, is disclosed. The method comprises the steps of adding a starter culture to milk, ripening the milk, adding rennet, breaking the...
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....
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...
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...
5482723 Lactic acid bacteria, antibacterial substance produced by the bacteria, fermented milk starter containing the bacteria, and process for producing fermented milk by using the starter  
Disclosed herein are Streptococcus salivarius subsp. thermophilus and variants thereof capable of producing an antibacterial substance which is a peptide or protein or a conjugate thereof, the...
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...
5447731 Process and an apparatus for the preparation of cheese  
A process and an apparatus for the production of cheese on the basis of milk or milk products where after pasteurizing and partially cooling the material, said material is subjected to membrane...
5431931 Method for manufacture of low fat pasta filata cheese  
A method for manufacture of pasta filata cheese from skim milk or fat reduced milk having less than about 2% fat. A culture is added to skim milk and the skim milk is fermented to provide a...
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...
5395631 Method for preparing a cheese product  
A cheese product having a low level of saturated fat and cholesterol, a high level of polyunsaturated fat and good organoleptic properties is prepared by adding a fat-based cream to skim,...
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...
5356640 Process of making cheese by fermenting concentrated milk  
Cheese containing substantially all the casein and whey protein present in milk is prepared by concentrating milk, increasing ionic strength of the concentrated milk, fermenting the concentrate...
5356639 Process for producing cheese containing substantially all the casein and whey proteins in milk  
A process and apparatus are provided for producing cheese containing substantially all of the casein and whey proteins in milk. The cheese is produced by ultrafiltering and diafiltering milk to...
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...
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...
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...
5270462 Process for manufacturing sialic acids-containing composition  
The present invention relates to a process for manufacturing a composition containing sialic acids. The process of the present invention comprises the steps of: (a) adjusting cheese whey or rennet...
5262183 Manufacture of high-solids pre-cheese for conversion into natural cheese  
A high-solids pre-cheese for conversion into natural cheese is prepared by producing a retentate from milk, fermenting the retentate to a pH between about 4.8 and about 5.6 without coagulation,...
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...
5186962 Composition and method for inhibiting pathogens and spoilage organisms in foods  
The method of the invention uses live cells of non-fermenting and/or non-growing lactic acid bacteria to deliver bacteriocin into edible food substances to inhibit the growth of food spoilage...
5130148 Method of cheese manufacture  
A process for the manufacture of cheese is provided in which milk is acidified, heat treated, cooled and inoculated with an acid producing starter culture. Fermentation is then allowed to proceed...
5128260 Process for preparing culture concentrates for direct vat set dairy products production  
The invention relates to a process of preparing concentrated bacterial cultures for direct vat inoculation of milk batches in which harmless lactic acid-producing bacteria are cultured in an...
5098721 Starter compositions for producing fermented milk products  
A fermentation starter composition for fermented milk products such as cheese, buttermilk, sour cream and yogurt, formed from an inherently buffered, concentrated milk protein concentrate which is...
5080912 Cheese product and process for preparing such  
The present invention is concerned with a process for preparing a cheese product containing polyol fatty acid polyesters, having the following steps: (a) preparing a water and oil containing...
Matches 1 - 50 out of 169 1 2 3 4 >