|
Match
|
Document |
Document Title |
|
|
4482575 |
Aerated oil-based cheese mixture
Aerated or aeratable oil-based cheese composition with 70% or greater overrun is capable of withstanding hot extrusion and is capable of withstanding a baking temperature when included as a filling...
|
|
|
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...
|
|
|
4471002 |
Enhancing taste of a cheddar cheese flavored foodstuff
Described is a mixed seasoning composition capable of being solubilized in water and forming a single aqueous phase comprising: (a) from about 0.25 up to about 0.80 mole percent on a dry basis...
|
|
|
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...
|
|
|
4459313 |
Method for making a process cheese analog
A natural cheese analog is produced by coagulating a cheese-like curd from a mixture of conditioned liquid cheese whey and a dry casein material to form a substantially fat-free cheese analog. The...
|
|
|
4435438 |
Soy isolate suitable for use in imitation cheese
Vegetable proteins may be converted into isolates which are useful for preparing imitation cheese products. These unique isolates are characterized in general as: having an NSI of at least 90,...
|
|
|
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...
|
|
|
4428971 |
Process for the preparation of a composition for frozen or deep-frozen souffles
A successful frozen savory or sweet souffle which rises during baking and only collapses moderately when it is served is prepared from a base mass comprising a baked panada based on fat, flour,...
|
|
|
4427709 |
Powdered cheesecake mix
A powdered cheesecake mix is formulated with sugar, cheese, non-fat milk solids, fat, pregelatinized amylose-containing starch, gelling agents and a sufficient level of fatty acid mono and/or...
|
|
|
4425369 |
Cheese-containing composition for dessert making and process for producing the same
A cheese-containing composition in the form of an oil-in-water type emulsion useful for dessert making such as cheese cake making which comprises cheese, a liquid selected from the group consisting...
|
|
|
4416904 |
Shelf stable pizza and method for preparing same
A shelf stable pizza composite comprising a baked crust component having a pH of not more than about 5.0, a tomato based sauce component having a pH not above about 4.6 and a cheese component...
|
|
|
4401679 |
Process for preparing cheese-base
A process for preparing cheese-base by concentrating milk in a manner known per se through ultrafiltration combined with diafiltration and evaporation, whereby the retentate from the...
|
|
|
4397926 |
Preparation of cheese analogs from combinations of acid casein and rennet casein
A cheese analog and processes for making it. The casein content comprises a combination of rennet casein and acid casein. The process involves forming a paste of rennet casein with a melting salt...
|
|
|
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...
|
|
|
4393759 |
Cheese making apparatus
A cheese making apparatus comprises a rectangular vat, a pressing plate, a filtering sheet supported on the bottom wall of the vat for displacement in a longitudinal direction, and a transverse...
|
|
|
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...
|
|
|
4382971 |
Use of hypophosphorous acid and its salts to prevent clostridial blowing and formation of clostridial enterotoxins in cheese
The addition of an effective amount of a compound selected from the group consisting of hypophosphorous acid and salts thereof to cheese during manufacture prevents clostridial and coliform blowing...
|
|
|
4379175 |
Preparation of low fat imitation cream cheese
An imitation cream cheese product suitable for low calorie and low fat diets, having a fat content less than about 4% by weight and a method for making such a product having the appearance, texture...
|
|
|
4378412 |
Protective ring covers for stoves
A protective ring cover for cooking element stove rings. It comprises an annular body shaped to conform to the upper shape of a cooking element stove ring, which is to be covered. The annular body...
|
|
|
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...
|
|
|
4372983 |
Method of making cheese
An enclosed finishing vat for cheese making. The vat has a generally oval configuration and an agitating unit is mounted for reciprocating movement on a frame above the vat and includes a vertical...
|
|
|
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...
|
|
|
4362749 |
Spreadable cheese having characteristics of crescenza cheese
A spreadable cheese having characteristics of crescenza cheese is prepared by coagulating milk with lactic acid at a pH of 5 to 5.3 to produce curd, draining the curd to a dry matter content of...
|
|
|
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....
|
|
|
4351849 |
Foraminous mat products
Spray dried products exhibiting improved dispersibility in solvent medium are obtained from a highly porous foraminous mat. The mat is comprised of a multiplicity of spheroidal dry particles bonded...
|
|
|
4349576 |
Soy isolate in meltable imitation cheese
Vegetable proteins may be converted into isolates which are useful for preparing imitation cheese products. These unique isolates are characterized in general as: having an NSI of at least 90,...
|
|
|
4347258 |
Process for the preparation of a stable food product from lacteal components
A process for the preparation of a stable food product from milk components, comprising the steps of mixing from about 20-40% by weight skim milk powder, from about 0-45% by weight butter fat, and...
|
|
|
4346122 |
Low-viscosity, high-NSI, heat-gelling soy isolates
High NSI dry vegetable protein isolates may be effectively utilized to replace egg albumin and/or milk caseinates in food recipes. The isolates are characterized as having an NSI of at least 90,...
|
|
|
4343817 |
Natural cheese analog
A natural cheese analog which closely resembles natural cheese is prepared by adding a dry casein product and calcium hydroxide to whey to form a mixture containing dissolved casein and having a pH...
|
|
|
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...
|
|
|
4339468 |
Method of preparing pasta filata cheese for brining and cutting
A method and apparatus is provided for preparing pasta filata cheese for brining and cutting. The warm mixed cheese is extruded in a continuous ribbon which is discharged into a channel filled with...
|
|
|
4333958 |
Method for the manufacture of whey products
The production of whey products such as whey butter and whey cheese is effected by first concentrating raw whey to a total solids content of 40 to 80% by weight, thereafter adding non-heat...
|
|
|
4332831 |
Method of preparing salted cheese curd loaves
A method and apparatus is disclosed for continuously producing salted cheese curd loaves by separating cheese curd from whey, blending salt with the separated curd in essentially the amount of salt...
|
|
|
4329374 |
Method for producing a sterilized processed cheese having a creamy texture
A sterilized processed cheese which has the texture of a thermally non-sterilized processed cheese and a process for producing a sterilized processed cheese of this type are disclosed.
|
|
|
4328115 |
Chemical acidogen system for foodstuffs
Coagulated protein food products such as cottage cheese, bakers' cheese, cream cheese and "tofu," i.e., soybean curd, are prepared by adding an aliphatic C 2 -6 dione and hydrogen peroxide to...
|
|
|
4325978 |
Process for imparting blandness to cheese
A supply of cheese having residual whey thereon is rinsed with water containing a blandness imparting component selected from the group consisting of iron gluconate, copper gluconate and blends...
|
|
|
4325977 |
Bland whey product and process of preparation
During blending of whey there is added a metal gluconate solution, to give the whey a bland odor and taste, as well as a colloid enhancer component to impart a colloidal type condition to the whey....
|
|
|
4324804 |
Preparation of a soft cream cheese product
A soft bodied cream cheese which is readily spreadable at refrigeration temperatures is prepared by blending a cultured cream cheese dressing mix having substantially unhomogenized milkfat with a...
|
|
|
4318935 |
Process of filling containers with a base food product and a topping
Containers are filled with a topping and a base food product that supports the topping by introducing through the opening of an inverted container a layer of food product that is supported by the...
|
|
|
4312891 |
Shelf stable dessert product and method for manufacture thereof
A shelf stable fluid dessert product which has a reversible gel structure at refrigerator temperatures. The dessert product is made by a method wherein a homogeneous, aqueous mixture of a...
|
|
|
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...
|
|
|
4309941 |
Cheese making method and apparatus
A cheesemaking installation comprising means for forming a mat of curd from a slurry of curd and whey, a plurality of endless conveyors for continuously moving the mat of curd in succession through...
|
|
|
4303691 |
Proteinaceous food product
A proteinaceous food product simulating cheese, comprising a blend of (a) soy protein selected from the class consisting of soy isolate, cold insoluble soy fraction, and combinations thereof, (b)...
|
|
|
4299855 |
Method of producing a cheese product in snack-sized form
A method of producing a cheese product in snack-sized form comprising the steps of cooling a molten cheese to a temperature of about 45° C. to 35° C., heating a surface area extending in the...
|
|
|
4288465 |
Preparing cheese having longitudinal fibrous texture
In a process and apparatus for manufacturing an elongated cheese product, the extrusion of a heated mass of cheese is followed by a subsequent pulling or tensing of the extruded strand which...
|
|
|
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...
|
|
|
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...
|
|
|
4265924 |
Whey protein recovery
The present invention relates to a process for recovering proteins from lactoserum. This process comprises subjecting a lactoserum to a heat treatment to denature the proteins present in it and...
|
|
|
4254698 |
Continuous cheese making machine
A milk containing liquid is fed at a controlled rate into a tank having rotatable blades defining scoops at an upper portion thereof. In one process, the milk containing liquid precipitates to form...
|
|
|
4254156 |
Imitation cheese base
An imitation cheese base which simulates the consistency, feel and texture of a cheese cake filling is prepared by mixing a cooled gelled custard, a solution of gelatin, a dry mix of starch and...
|