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7611743 |
Low protein cream cheese
The present invention is directed to cream cheese compositions in which the protein level is reduced to below 6.5 percent, and preferably between about 5 to about 6 percent, with acceptable baking...
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7608289 |
Food supplemented with a carnitine, suitable for stimulating the biosynthesis of polyunsaturated fatty acids from the saturated fatty acids contained in the food
A food selected from the group comprising milk and dairy products derived from milk, comprising a carnitine in an effective amount to stimulate, through the natural fatty acid metabolic processes...
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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...
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7601375 |
Food interleaver, method for imparting flavor to food product, and combination food product and food interleaver
A food interleaver is provided according to the invention. The food interleaver includes a paper base sheet, a release and barrier component for providing the food interleaver with release and...
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7592029 |
Method and apparatus for slicing small cheese portions and preparing cheese loaves for slicing
A cheese slice product and a method of making such a cheese slice product are disclosed wherein the cheese slice product contains an array of relatively smaller pieces which are linked together by...
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7585537 |
Cheese and methods of making such cheese
Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry...
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7582323 |
Dairy product that does not contain emulsification salts and process for making same
The present invention is directed to a process for making fat-containing dairy based food products such as cheese, without the use of emulsification salts and products made by the process.
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7579033 |
Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods
Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a...
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7579029 |
Process for incorporating whey proteins into foodstuffs
The present invention is concerned with the incorporation of whey proteins into foodstuffs by acidifying an aqueous solution of one or more whey proteins below their isoelectric pH, optionally...
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7572473 |
Process for making yogurt cream cheese, and the resulting products
Techniques for making a yogurt cream cheese product comprising steps of providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid to produce a cream cheese precursor; providing...
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7560129 |
Manufacture of large cheese blocks having reduced moisture variability
The present invention is directed to a process for making a block of cheese having reduced moisture variability. A bulk container having a bottom and sidewalls, and a tube having a fill end and an...
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7560127 |
Cheese making process
The present invention describes a process for making cheese, comprising: a) adding to milk a carbohydrase selected from the group consisting of α-galactosidase, N-acetyl-galactosaminidase and...
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7556833 |
Cheese flavoring systems prepared with bacteriocins
A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or...
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7547457 |
Methods of fortifying process cheese and products thereof
Methods are provided for making nutrient fortified foods, and particularly methods of fortifying process cheeses with magnesium and the resulting magnesium-fortified process cheese products. These...
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7530303 |
Cheese wheel cutter
A cutter for sectioning cheese in the form of a wheel. The cutter includes an apparatus for a cheese wheel to be divided by a set of horizontal or inclined staggered blades into smaller wheels, the...
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7521078 |
Puffed cheese product and process for making same
A dried, crisp, puffed cheese food product and a process for making it is provided wherein surfaces of low fat cheese precursor pieces containing about 12 to about 24 percent moisture are contacted...
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7504119 |
Process for producing cheese curd
In this application is disclosed a process for producing cheese curd characterized in that (a1) a milk-clotting enzyme is added to a raw material milk being kept at a low temperature where the milk...
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7455872 |
Compositions and methods for producing a salty taste in foods or beverages
The present invention provides compositions containing bitterness inhibitors that reduce the bitter taste of KCl that is used in foods or beverages as a substitute for sodium chloride. The...
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7452563 |
Compositions and methods for producing flavored seasonings that contain reduced quantities of common salt
The present invention provides flavored seasoning compositions containing low-salt substitutes that reduce the quantity of common salt used to flavor foods. More specifically, the compositions...
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7329424 |
Process for manufacturing cheeses and other dairy products and products thereof
Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course...
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7323204 |
Stabilization of fresh mozzarella cheese using fermented whey
The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water...
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7320807 |
Co-extruded cheese snacks
A cheese snack ( 10 ) includes an extruded annular cheese product ( 12 ) and a flavoring core ( 11 ) co-extruded within the cheese product. The core is normally flowable at room temperature. The...
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7309510 |
Stable cheese condiment
A cheese condiment is described. The cheese condiment is ambient stable, and not tart at a pH below 3.75. The cheese condiment contains an oil-in-water emulsion and cheese component that has been...
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7279192 |
Shelf-stable shredded cheese
The present invention provides shelf-stable shredded cheeses and methods of preparing such shelf-stable shredded cheeses using a combination of a natural or process cheese, a cheese powder,...
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7267831 |
Processed cheese with improved firmness using cross-linking enzymes
A method of making a processed cheese with improved firmness comprises mixing a protein cross-linking enzyme and optionally first other ingredients with a cheese material having a pH of less than...
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7258886 |
Yogurt cream cheese
A process for making a yogurt cream cheese product comprising steps of: providing a milkfat fluid having an initial butterfat content level; pasteurizing the milkfat fluid to yield a cream cheese...
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7250183 |
Cream cheese made from whey protein polymers
This invention relates to a cheese product and a novel method for preparing a cheese product. More specifically, this invention relates to cream cheese product prepared using an edible fat and...
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7235271 |
Cheese-like dairy products and process for producing the same
The present invention relates to a method of producing a cheese-like dairy product, characterized by adding at least 10 wt %, relative to the starting material milk, of water containing ...
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7223431 |
Method for shredding blocks of material
A method of shredding a block of material, which can be a block of cheese, includes moving blades about an axis and feeding a block of material in a feed plane toward the moving blades in a feeding...
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7211284 |
Process for coating cheese
A cheese coating method, in particular pressed paste cheese, is characterised in that it consists in applying on whole cheeses or cheese portions, a coating composition comprising from 60 wt. % to...
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7192619 |
Modified milk protein concentrates and their use in making gels and dairy products
The method of the invention produces modified milk protein concentrates using cation exchange to replace divalent ions with monovalent ions. The modified milk protein concentrate produced may be...
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7186432 |
Shelf stable meltable particulate food product
A savory, shelf-stable, particulate, meltable, food-grade plasticized composition is disclosed, having a water activity A w of 0.70 or below. The composition is an oil-in-water emulsion of: a...
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7186427 |
Method for producing a fermented dairy product
The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method...
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7172783 |
Nutritionally superior cheese products
The present invention is directed to nutritionally superior cheese products and their methods of manufacture. More particularly, this invention is directed to the manufacture of nutritionally...
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7169429 |
Process of making a homogeneous cheese
A process of making cheese, e.g., a mozzarella variety cheese, is disclosed. It comprises the following steps: a) preparing a cheese curd; b) grinding the curd while in admixture with (i) an...
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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...
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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...
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7115291 |
Fermented milk drinks and foods and process for producing the same
Fermented milk drinks and foods containing fermented milk components obtained by fermentation with lactic acid bacteria together with a growth promoter for lactic acid bacteria selected from among...
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7108876 |
Shaped cheese reconstruction with transglutaminase
A process improves the quality of recombined curd, milled cheese curds and/or cheese components by reducing voids and apparent lines of fracture in the recombined cheese, without the necessity of...
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7083815 |
Process for making yogurt cream cheese, and the resulting products
A process for making a yogurt cream cheese product comprising steps of: providing a milkfat fluid having an initial butterfat content level; pasteurizing the milkfat fluid to yield a cream cheese...
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7081355 |
Enzyme isolated from a Bifidobacterium
The present invention concerns a new β-galactosidase with transgalactosylating activity isolated from Bifidobacterium bifidum and a truncated enzyme where the C-terminal end of the...
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7078214 |
Aspergillus phenylalanine aminopeptidase
The present invention describes isolated polypeptides from fungi which have aminopeptidase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic...
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7041323 |
Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd
The present invention relates to the field of cheese manufacturing. In particular, there is provided a novel method for making cheese involving the preparation of a cheese curd using a curdling...
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7033635 |
Aqueous composition useful for stabilizing and texturizing dairy products and process for preparing the same
The present invention relates to a process for preparing an aqueous composition useful as a stabilizing and texturizing agent in dairy products, the composition obtainable by said process and a...
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7033632 |
Casting food products to controlled dimensions
A device and process for adjustably controlling the dimensions of an extruded food product cast into a sheet using, for example, a pressure manifold mounted on a casting belt, or a chill roll/gauge...
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7019036 |
Environmentally friendly pesticide compositions
Pesticidal compositions which are environmentally safe, consisting essentially of a minimum risk pesticide in combination with one or more inert ingredients are disclosed.
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7005153 |
Method of producing laminated food and a device thereof and laminated cheese food thereby produced
Fluid food materials which solidify when cooled are quantitatively supplied successively at a certain thickness in a plate form on cooling and carrying sides; of two cooling and carrying devices,...
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6998145 |
Process for making cheese
An improved method for making cheese is provided. The method comprises pasteurizing and acidifying one or more dairy components to obtain a cheese diary product. The cheese dairy product is...
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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...
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6962721 |
Use of strains of Streptococcus thermophilus which are incapable of hydrolyzing urea in dairy products
The invention relates to the use of at least one strain of Streptococcus thermophilus which is incapable of hydrolyzing urea in the manufacture of cheese or fermented dairy products such as...
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