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4248897 |
Processed blue cheese blend and method of formation
A method for forming a processed blue cheese in which an aged blue cheese is blended with a current or partially mold-ripened blue cheese and, optionally, cheddar cheese. The blend is pasteurized...
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4244972 |
Manufacture of hard, grating cheese
Hard, grating cheese is prepared by a process wherein large masses of curd are assembled, pressed and cured, and wherein the step of brining used in prior art processes is eliminated. In the...
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4244286 |
Apparatus and method for making cheese
An apparatus and method for preparing a salted cheese curd loaf is provided which includes means for continuously separating and recovering a solid cheese curd from whey in a curd/whey mixture to...
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4235937 |
Bland protein product and process
During blending of whey in the presence of heat 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...
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4234615 |
Method for making large sized blocks of cheese
Apparatus for and method of pressing, draining and preparing cheese curd for curing is disclosed. The apparatus and method are particularly adapted for forming large sized blocks of cheese. Cheese...
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4232050 |
Imitation acid-set cheese
An improved imitation acid-set cheese product, prepared from a formulation containing a hydrogenated vegetable oil, an edible protein, a calcium containing salt such as calcium chloride, and edible...
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4232051 |
Method of separating liquid from soft particulate food solids
Liquid such as water or whey is removed from soft particulate food solids such as Cottage cheese curd utilizing a pressing belt for high speed gradual compression without significant damage to the...
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4226888 |
Manufacture of pasta filata cheese
A process for the manufacture of pasta filata cheese wherein instead of brining after the stretching step, the curd is dry salted subsequent to or simultaneous with the milling step, rested for a...
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4207350 |
Process for preserving process cheese
A process for preserving process cheese which comprises admixing with natural cheese during the steps of preparing process cheese from natural cheese sorbic acid-containing powder or granules...
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4206239 |
Paste product and process for its preparation and use
A sterile canned food paste and process for preparing the same is provided herein. The food paste includes, in the same sterile can, a food paste composition having a homogenized mixture of about...
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4199609 |
Method for preparing cheese
Dairy products such as cottage cheese, bakers' cheese and cream cheese are prepared by adding an acidogen system containing an alihatic C 2 -8 dione and hydrogen peroxide to milk of varying...
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4199608 |
Low calorie containing imitation dairy products
Low-calorie imitation dairy products are obtained by elimination of the conventional triglyceride fat content and substituting therefor an edible partial glycerol ester emulsifier in which a major...
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4198439 |
Nut cheese product
A nut cheese product composed of a blend of ground roasted nuts, texture-modifying fat and dehydrated cheese said product having a water activity below about 0.70 and which is suitable as a spread...
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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...
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4194018 |
Method of producing an aqueous soya suspension
An aqueous soya suspension is prepared by grinding soya beans in the presence of water at a temperature of from 90° to 100° C. to form a dispersion of particles of which the majority have...
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4188411 |
Method of preparing a protein-enriched unripened cheese composition
A protein-enriched, unripened cheese composition is prepared by dispersing a water-soluble concentrate of whey protein in unripened cheese.
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4172900 |
Natural cheese of intensified flavor
The present invention is directed to a natural cheese product having a highly intensified American cheese flavor and to a method for preparing such cheese product. The cheese product is adapted for...
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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.
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4166142 |
Process cheese containing a modified whey solids
Pasteurized process cheese, pasteurized process cheese food and spread, and imitation cheese spread products are disclosed which contain a partially soluble modified whey solids product derived...
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4165391 |
Agent for providing meaty flavor in foods
The present invention relates to an improved flavor agent for providing meaty flavor and increased flavor intensity to foods such as gravies, sauces, soups, cheese spreads, dairy based snack...
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4163806 |
Cheese cake
An unbaked cheese cake is prepared by forming a mixture consisting essentially of cream cheese, non-dairy whipped topping and powdered sugar and refrigerating the mixture until firm to produce the...
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4163069 |
Non-fat dry milk substitute product
A cheese product containing a non-fat dry milk substitute product. The non-fat dry milk substitute product contains therein lactalbumin, a modified whey solids product, and a texture improving...
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4160044 |
Preparation of processed cheeses containing nutmeats
Processed cheese is prepared containing nutmeats such as walnuts which have been contacted with demineralized water for a period of time sufficient to remove tannins from the nutmeats. The removal...
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4156384 |
Method and apparatus for separating liquids from soft particulate food solids
Method and apparatus for separating liquids from soft particulate food solids, especially for cottage cheese. A tensioned belt is partially wrapped around a foraminous drum to compress a layer or...
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4156018 |
Preparation of a powdered cheese product
A process for the production of a cheese in powder form which, after reconstitution, has the properties of mozzarella or of a cheese for souffles, which comprises inoculating a colloidal solution...
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4144358 |
Preparation of a cheese food
A cheese-like food containing the total ingredients of soybeans is produced by forming a mixture of natural cheese and crushed whole soybeans which have been heated to denature protein and to...
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4143175 |
Cheese food product
An acid-stable, heat-reversible, cheese-like gel is prepared using a mozzarella cheese, an acidulant, and a locust bean gum/xanthan gum stabilizing system.
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4140811 |
Method for manufacturing rough textured soya bean curd
A method for manufacturing rough textured soya bean curd of long shelf life from conventional soya bean juice comprises the steps of heat-sterilizing the soya bean juice, adding a coagulant to the...
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4133902 |
Process cheese with liver additive
Ground cheese is heated to a temperature of approximately 80° C and finely chopped raw liver, water, an emulsifier salt and spices are added to the molten mass to flash cook the liver. The mixture...
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4112131 |
Method for manufacture of process cheese
A continuous, in-line, method and apparatus for cooking process cheese products. Raw material, comprises a uniform blend of cheese with appropriate additives, for introducing into a pressurized...
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4110484 |
Flow process for production of imitation cheese
Imitation cheese is manufactured by a flow process from a plurality of edible ingredients comprising fat, protein, water, and flavor wherein the cheese product is set by the addition of an...
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4105803 |
Soybean-cheese whey food product
A soybean-cheese whey curd-type food product is made by coagulation of a soybean and cheese whey protein mixture with selected precipitants. Preferred precipitants include glucono-delta-lactone...
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4104413 |
Preparation of imitation cheese
A food resembling pasta filata cheese or cheddar cheese is produced by forming a substantially gas-free homogeneous blend of fat, water, calcium caseinate, ungelatinized flour and certain acids....
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4080477 |
Processed cheese-like product containing soy cheese
A processed cheese-like product containing soy cheese as a part of the major ingredient is made by adding both a casein-containing substance derived from animal milk and a cheese emulsifying...
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4075360 |
Preparation of imitation mozzarella cheese
An imitation mozzarella type cheese for pizza pies and other products, where mozzarella cheese is used, is prepared by forming a mixture of specified amounts of a hydrogenated vegetable oil, a...
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4068014 |
Demolding and brining of cheese
Cheese manufacturing operations of demolding and brine soaking are carried out by a method and with an apparatus wherein the operations are automated and carried out in a continuous manner starting...
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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...
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4066800 |
Preparation of dairy-based cheese food
A dairy based cheese food is prepared by a process involving heating milk to pasteurize and denature whey proteins, acidifying the milk to form curd and whey, separating the curd from the whey,...
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4049838 |
Manufacture of large cheese blocks
Apparatus for and method of pressing, draining and preparing cheese curd for curing. The apparatus and method are particularly adapted for forming large sized blocks of cheese. Cheese curd is...
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4044662 |
Apparatus for continuous cheese making
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...
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4039695 |
Compacted grated cheese
Hard grated cheese is comminuted to provide a grated cheese product. The grated cheese product is then subjected to pressure to provide a compact of grated cheese which may be readily packaged and...
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4039688 |
Centerfilled food bar
A food bar having a high protein, flavored outer shell and an inner filling, the outer shell comprising protein supplemented marshmallow, and the inner filling comprising an intermediate moisture...
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4034123 |
Compressed, freeze-dried cottage cheese and method of making
Compacted, freeze-dried cottage cheese which is readily rehydratable to form an acceptable reconstituted cottage cheese food product, and method of making the same involving blending a...
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4032669 |
Cheese product and process for production
A cheese food product is provided in concrete, chunky form particularly useful in salad dressings or as a garnish. The production of the present products may be performed by heating an admixture...
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4031254 |
Instant cheese, cheese sauces and related compositions
A dry composition is capable of being instantly reconstituted with water to form a cheese-substitute. The composition is a mechanical mixture of co-dried particles of an alkali or alkaline earth...
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4020186 |
Method for manufacture of Ricotta cheese
In the method of the invention, skim milk is transferred to a setting tank. The skim milk is acidified and heated to provide a coagulum in whey. The coagulum is separated from the whey and blended...
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4016298 |
Cheese extender
A cheese extender comprised of a congealed mixture of a particular neutralized casein, fat and water. The weight ratios of neutralized casein to fat are from 1:2 to 2:1 and the weight ratios of...
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4015026 |
Process for preparing a moist pet food additive, the additive, and the resultant pet food
A stabilized proteinaceous particle containing either egg or cottage cheese is formed by combining therewith a binder and an amylaceous component. The resultant particle is incorporated in a moist...
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4012534 |
Preparation of process cheese
A sodium aluminum phosphate composition having an empirical formula x Na 2 O . y Al 2 O 3 . 8 P 2 O 5 . z H 2 O wherein x is a number higher than 15 up to and inclusive of 24, v is a number...
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4000324 |
Article of food and method of making the same
The present invention provides an edible product and the method of making the same wherein a food product, such as cheese or the like, is positioned on a slice of bread-like material and the...
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