Entries |
Document | Title | Date |
20080220124 | Transfer of Active Compounds to Curd During Cheese Making - The present invention relates to a composition comprising a whey protein and an active compound, wherein the composition releases at most 30 wt % of the active compound when hydrated in Jennes-Koops buffer at room temperature during a period of 30 minutes. The invention also relates to a production method for the composition. During the cheese making process this composition can be added to milk. The enzymes are then mainly released from the particle after the separation of curd from the whey has taken place. | 09-11-2008 |
20080279982 | Reduced Fat Cheese Having Enhanced Organoleptic Properties - The present invention is directed to reduced fat cheese blends and methods of producing reduced fat cheese blends having enhanced organoleptic properties relative to conventional reduced fat cheeses of a similar type and having approximately the same fat content produced by traditional make formulas. | 11-13-2008 |
20090047386 | Cultured Dairy Products and Methods of Manufacture - The present invention is directed to cultured dairy products and more particularly to cultured cream cheese compositions which are prepared without a whey-separation step and which have reduced levels of cultured dairy materials. The present invention also relates to methods of making such cultured dairy or cream cheese products. The cultured dairy or cream cheese products contain a considerable quantity of non-cultured dairy material (generally greater than about 60 percent, and preferably about 70 to about 80 percent, of the total dairy protein). | 02-19-2009 |
20090123601 | CREAM CHEESE PRODUCT AND ITS METHOD OF PREPARATION - The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (c) optionally blending the whey protein concentrate of step (b) with milk fat in a weight ratio of about 60:40 to about 100:0 wherein step (c) may be carried out before step (b), (d)=homogenizing the blend obtained in step (b) or (c) in a 2-stage high-pressure homogenizer at pressures of about 300-400/50-80 bar and a temperature of about 5° to about 75° C. to produce an emulsified functional whey protein concentrate, (e) blending the product of step (d) with curd the fat content of which is adjusted in accordance with the milk fat portion added in step (c) and with the desired product, and adding salt and optional stabilizers, and (f) homogenizing the product of step (e) in a 2-stage high pressure homogenizer at pressures of about 300-400/508-80 bar and at a temperature of about 68° to about 90° C. | 05-14-2009 |
20090297660 | Cheese Products Containing Galacto-Oligosaccharides And Having Reduced Lactose Levels - The processes described herein are directed to cream cheese products containing galacto-oligosaccharides and having significantly reduced lactose levels. More specifically, lactose-containing dairy substrates are contacted with lactase enzyme(s) having hydrolytic and trans-galactosylation activities effective for converting at least 20 percent of the lactose in the dairy substrate to galacto-oligosaccharides. The enzyme-treated dairy substrate is then processed into galacto-oligosaccharide containing cream cheese products having reduced lactose levels. The cream cheese products provided herein have excellent nutritional and organoleptic properties. | 12-03-2009 |
20090317513 | Amylose and Amylopectin Derivatives - Disclosed herein is a method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent. | 12-24-2009 |
20100009033 | LIQUID COMPOSITION COMPRISING AN ASPARTIC PROTEASE - The present invention provides a liquid composition comprising: (i) an aspartic protease; and (ii) an inorganic salt and/or a polyalcohol; in which composition; the sum concentration of sorbate, benzoate and alkyl esters of para-hydroxybenzoate is less than 0.010 mol/l; the standard plate count <100 in 1 ml; yeast count <10 in 1 ml; and mould count <10 in 1 ml. The composition can be used as a coagulant in the production of cheese. | 01-14-2010 |
20100055240 | METHOD FOR PRODUCING CHEESE - The present invention relates to a method of producing curd or cheese from a milk composition comprising the following steps: • adding to milk composition a protein hydrolysate, and/or a peptide and/or a mixture of peptides; • heat-treating the milk composition after that the protein hydrolysate is added; • coagulating the heat treated milk to form a gel; and • processing the formed gel into a cheese curd and separating the whey from the curd; and • optionally making cheese from the curd. | 03-04-2010 |
20100092606 | Maize nucleotide sequence coding for a protein with transglutaminase activity and use thereof - The invention relates to a DNA molecule from maize which codes for a protein with TGase activity and to a gene expression vector comprising said DNA molecule. The invention also relates to the use of the aforementioned DNA molecule or vector in order to produce transformed cells capable of expressing recombinant proteins with TGase activity and to introduce the sequence encoding for a protein with TGase activity into plant cells. In addition, the invention relates to the resulting transgenic plants and cells of microorganisms. Furthermore, the proteins with TGase activity expressed from the above-mentioned DNA sequences can be used, for example, in food manipulation, processing and transformation. | 04-15-2010 |
20100092607 | METHOD FOR PRODUCING CHEESE - The present disclosure relates to a method for producing cheese in which the method includes the steps of: providing dairy milk, which could be a skimmed milk and cream mixture; producing a gel-type curd/whey mixture by coagulation; and cutting the curd/whey mixture in a cheese processor such that the whey flows out of the curd. | 04-15-2010 |
20100092608 | YOGURT-CHEESE COMPOSITIONS - Technique for making a Low-Fat Yogurt-Cheese Composition, including: providing a composition including a milkfat fluid; combining yogurt with the composition including a milkfat fluid to form a composition including yogurt and a milkfat fluid; combining milk protein with the composition including yogurt and a milkfat fluid; and forming a blend including the milk protein and the composition including yogurt and a milkfat fluid. Low-Fat Yogurt-Cheese Composition, including: cream cheese at a concentration within a range of between about 75% by weight and about 15% by weight; yogurt at a concentration within a range of between about 40% by weight and about 10% by weight; and milk protein at a concentration within a range of between about 45% by weight and about 15% by weight. | 04-15-2010 |
20100119648 | LACTOSE-POSITIVE RECOMBINANT LEUCONOSTOC STRAIN - The present invention provides a | 05-13-2010 |
20100166912 | CHEESE-LIKE FOOD OBTAINED FROM FERMENTED SOYMILK AND PROCESS FOR PRODUCING THE SAME - An object of the present invention is to solve the problems of the conventional cheese-like foods prepared by using soymilk and production method thereof, such as necessity for soymilk in a special composition with its oils and sugars removed and elongation of the production period until completion for aging by molding. The present invention relates to a method of producing a cheese-like food, comprising the steps of preparing a curd by fermenting soymilk with a lactic bacterium having protease activity, heating the curd, and filtering the curd. | 07-01-2010 |
20100178387 | METHOD FOR MAKING CHEESE - The present invention relates to a method for making cheese of the continental type or the cheddar type, especially reduced-fat or low-fat cheese. | 07-15-2010 |
20100303958 | Methods for Casein Production - Embodiments of the invention are directed to a process involving microfiltration of milk, providing a product that is useful as a source of casein and another product that is useful as a source of whey protein. Another embodiment of the invention is directed to preparing milk products like casein, dairy beverages, milk protein concentrates and cheese from microfiltration retentate. | 12-02-2010 |
20110008492 | COAGULATION OF MILK - The present invention relates to methods for coagulating bovine milk and making cheese using a coagulant substantially identical to a chymosin originating from an animal of the Tylopoda suborder. | 01-13-2011 |
20110020494 | GROWTH MEDIUM FOR LACTIC ACID BACTERIA - The present invention provides lactic acid bacterial cultures. In some particularly preferred embodiments, the present invention provides cultures comprising lactic acid bacteria, a dairy substrate (e.g., milk or cream), at least one formate source, and at least one purine source. In some further embodiments, the cultures comprise exogenous lactase enzyme. The present invention also provides cultures of cells comprising the culture medium and lactic acid bacteria. The present invention further provides starter compositions (i.e., starter cultures) for starting the culture. In some embodiments, the compositions of the present invention find use in the production of fermented milk products (e.g., yogurt, cheese and/or fermented milk beverages). | 01-27-2011 |
20110020495 | Cream Cheese and Method of Manufacture - A method for making a high fat cream cheese product with enhanced creamy texture. A milk source and an optional fat source can be combined to form a standardized milk base having a first fat level of about 7% or less, which is then inoculated with a bacteria starter culture and fermented. After fermentation, an optional pH adjustment step may be provided, and the pH may be adjusted by addition of a sweet (i.e., unfermented) mix. The fermented milk base is then ultrafiltered, and an ultrafiltration concentrate results having a second fat level greater than the first fat level and up to about 20%. The ultrafiltration concentrate is combined with a sour cream having a fat content greater than about 20%, and the combined mixture is then heated, homogenized, and packaged resulting in a high fat cream cheese product having a fat content greater than about 20%. | 01-27-2011 |
20110045131 | PROCESS AND SYSTEM FOR COOKING CHEESE WITH A SUBSTANTIALLY INVARIABLE ENERGY TRANSFER - A process for transferring energy to the contents of a vat. An embodiment transfers an amount of heat energy needed to heat cheese curd and whey inside the vat according to a specified time and temperature. An energy substrate, such as steam and/or water, carries heat energy to a vat jacket. The embodiment calculates the total process energy required to be transferred to the vat contents to cook the cheese in accordance with a recipe. The total process energy is a function of the energy input to the vat minus the energy output from the vat. Small losses of energy from the vat to the atmosphere occur. These small losses are accounted for by use of historical efficiency data for each vat. The historical efficiency is continuously monitored and any deviation from the historical efficiency is factored into the energy transfer calculation for subsequent cheese batches. | 02-24-2011 |
20110097441 | CHEESE AND METHODS OF MAKING SUCH CHEESE - Methods of preparing cheese products are described. The methods may include the step of converting at least a portion of a protein containing starting milk into discrete curd particles, and forming the curd particles into a cheese precursor. The cheese precursor may be combined with a slurry to form an admixture. The admixture may be processed into the cheese product. Also described are continuous methods of making a cheese product. The methods may include suppressing formation of a coagulum in a starting milk while adding a coagulation agent. The starting milk may be passed along a flow path, and one or more of the temperature and the pH may be adjusted to allow the formation of curd particles within the flow. The curd particles may be formed into a cheese precursor, which is combined with a slurry to form an admixture that may be processes into the cheese product. | 04-28-2011 |
20110151053 | LACTOBACILLUS ACIDOPHILUS NUCLEIC ACID SEQUENCES ENCODING PROTEASE HOMOLOGUES AND USES THEREFORE - Protease-like nucleic acid molecules and polypeptides and fragments and variants thereof are disclosed in the current invention. In addition, protease-like fusion proteins, antigenic peptides, and anti-protease-like antibodies are encompassed. The invention also provides vectors containing a nucleic acid molecule of the invention and cells into which the vectors have been introduced. Methods for producing the polypeptides and methods of use for the polypeptides of the invention are further disclosed. | 06-23-2011 |
20110236529 | METHOD FOR PRODUCING MODIFIED MILK - Provided is a method whereby a dairy product having a rich and creamy texture can be obtained by reducing or removing a reaction inhibitor of a protein deamidating enzyme contained in a raw material milk having low heat history to thereby more efficiently and more effectively treat the raw material milk having low heat history with a protein deamidating enzyme. A raw material milk having low heat history is treated with a protein deamidating enzyme after or simultaneously with a treatment, such as an addition of a calcium chelating agent, for reducing a protein deamidating enzyme inhibitor. | 09-29-2011 |
20110305796 | Method and Equipment for Preparing Cheese or a Cheese Product - The present invention relates to a method and to equipment for preparing cheese or a cheese product containing at least one heat-sensitive compound having a positive nutritional effect such as a probiotic bacterium. The preparation method of the invention comprises: hot mixing a cheese paste and at least one compound having a positive nutritional effect, such as a probiotic bacterium, a seric protein, a vitamin or a micronutrient; and hot-metering the mixture thus obtained into a container ( | 12-15-2011 |
20120058223 | COLD-ACTIVE BETA-GALACTOSIDASE, A METHOD OF PRODUCING SAME AND USE OF SUCH ENZYME - A novel cold-active beta-galactosidase is enzyme specific for lactose. The enzyme is thus useful in e.g. the food industry for catalyzing at low temperatures the hydrolysis of lactose disaccharide into its constituent monosaccharides, glucose and galactose. A method produces the cold-active beta-galactosidase by recombinant DNA technology. | 03-08-2012 |
20120070537 | PROCESS FOR THE MANUFACTURE OF CHEESE - The present invention relates to an improved process for the manufacture of cheese, in particular hard and semi-hard cheese types. There is provided a process for the manufacture of a natural cheese comprising the steps of inoculating milk with a bacterial starter culture, adding rennet to form a curd, and subjecting the curd to a salting step by the addition of salt wherein a hydrocolloid or mixture thereof is added to the curd during the salting step and the hydrocolloid or mixture thereof replaces at least part of the salt or is in addition to the salt used during the salting step. There is also provided the use of such a salt and hydrocolloid mixture as a process aid during the salting step of natural cheese production. | 03-22-2012 |
20120164273 | METHOD FOR PRODUCING PASTEURIZED FRESH CHEESE - An object is to provide a pasteurized fresh cheese which has a smooth texture and a good taste, shows little water release, scarcely shows a lowering in pH or acidity and has a long best-before period. | 06-28-2012 |
20120171327 | DAIRY PRODUCT AND PROCESS - The invention provides a method for preparing processed cheese without emulsifying salts, comprising: (a) providing a dairy liquid composition or a gelled dairy composition or both, comprising casein, at least part of which has a proportion of its divalent ions, including calcium ions, replaced with sodium or potassium ions; (b) cooking the composition or the combination of compositions to obtain an emulsion, and (c) cooling the cooked composition to obtain a processed cheese; wherein a substantially insoluble calcium source is mixed with at least one of the compositions at any time before the processed cheese forms in step (c). | 07-05-2012 |
20120219663 | MILK - PLANT FAT - CURD CHEESE - Process includes: forming milk-plant fat composition including first amount of milk composition that includes milk fat and milk protein, and second amount of plant fat composition that includes plant fat; inoculating milk-plant fat composition with lactic acid-producing bacteria; culturing the bacteria; and separating milk-plant fat composition, forming milk-plant fat-curd cheese, and whey composition. Further in process, milk-plant fat composition has concentration by weight of total solids selected as being within range of between about 17% and about 21%. Additionally in process, milk-plant fat composition has first concentration by weight of milk protein and second concentration by weight of combined fats including milk fat and plant fat, wherein ratio of first concentration divided by second concentration is selected as being within range of between about 0.19 and about 0.26. Composition: milk-plant fat-curd cheese. | 08-30-2012 |
20120219664 | CREAM CHEESE - TYPE COMPOSITIONS - Process: providing concentrated milk composition including milk protein; providing plant fat composition including plant fat; combining first amount of concentrated milk composition together with second amount of plant fat composition, forming concentrated milk-plant fat composition having initial pH and having concentration by weight of water being within range of between about 49%-57%; combining concentrated milk-plant fat composition together with amount of edible acid, and directly setting by adjusting initial pH to reduced pH being within range of between about 4.9-4.5, forming direct-set milk-plant fat product; and combining first amount of direct-set milk-plant fat product together with second amount of cultured cream cheese-type product, forming cream cheese-type composition. Process also includes providing concentrated milk composition and plant fat composition respectively at first and second temperatures being at least about 20° F. above melting points of respective compositions. | 08-30-2012 |
20120251664 | FRESH DAIRY PRODUCTS WITH SATIETOGENIC POWER AND METHODS FOR PREPARING SAME - The invention concerns a fresh dairy product with low fat and sugar content and low energy density, comprising one or several satietogenic ingredients, as well as a method for making such a product. Said satietogenic ingredient(s) comprise proteins, in particular milk proteins and preferably serum milk proteins, associated with water-soluble dietary fibers and preferably viscosifying water-soluble dietary fibers. | 10-04-2012 |
20130004616 | STREPTOCOCCUS THERMOPHILUS BACTERIUM - The present invention provides an improved | 01-03-2013 |
20130011516 | ANTI-LISTERIAL MIXED CULTURE AND METHOD FOR PRODUCING CHEESE - The present invention discloses a method for producing a fermented dairy product, preferably cheese, comprising inoculating milk with lactic acid bacteria capable of producing a Class IIa type bacteriocin; and lactic acid bacteria capable of producing a Class I type bacteriocin. | 01-10-2013 |
20130273202 | Process for Producing Cream Cheese - The present disclosure relates to a process for producing cream cheese using a specific combination of milk and milk fractions. It further relates to cream cheese which is characterized by a unique combination of levels of minerals, lactose and protein and which may be obtained by the process of the present disclosure. | 10-17-2013 |
20140057018 | Processed Cheese With Cultured Dairy Components And Method Of Manufacturing - A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials and a cultured dairy component. The raw cheese is provided in a range of about 10 to about 90 weight %. The dairy materials are provided in a range of about 5 to about 50 weight % and include at least one of the group consisting of milk protein concentrate, whey protein concentrate, whey, milkfat and cream. The cultured dairy component is provided in a range of about 1 to about 20 weight % and includes an antibacterial material and/or antibacterial producing bacterial culture in combination with an exopolysaccharide and/or an exopolysaccharide producing culture. | 02-27-2014 |
20140134292 | PRODUCTION OF CHEESE WITH S. THERMOPHILUS - The present invention provides methods, compositions, and systems for producing cheese with | 05-15-2014 |
20140161932 | PRODUCTION METHOD OF WHITE CHEESE IN BRINE USING STACKABLE TRAYS AND PALLET TANKS OR ONLY PALLET TANKS - Production procedure of white cheese in brine, using stackable trays and pallet tanks, or only pallet tanks, consisted of a tray for dry salting ( | 06-12-2014 |
20140205717 | CARBOXYPEPTIDASE FOR CHEESE RIPENING - The present invention relates to a process for the flavour development in a fermented food whereby a carboxypeptidase is used. | 07-24-2014 |
20140248393 | THIOESTERASES AND THEIR USE - Disclosed are nucleotide sequences encoding thioesterase enzymes, methods for their production, their use in methods to form thioesters, and their use in methods of screening for other wild type bacteria capable of producing said thioesterase enzymes. | 09-04-2014 |
20140348978 | METHOD FOR MAKING CHEESE - The present invention relates to a method for producing cheese with good flavour, especially low-salt cheese by using a lactic acid bacteria (LAB) starter culture which is glutamate decarboxylation (GAD) negative. The method may additionally involve inoculating the milk substrate with a GAD-negative Lb. helveticus strain having a high lytic and peptidolytic activity, which further releases glutamate into the milk Additional application of camel chymosin reduces bitterness. | 11-27-2014 |
20150017283 | Process for the Manufacture of Cheese - The present invention relates to an improved process for the manufacture of cheese, in particular hard and semi-hard cheese types. There is provided a process for the manufacture of a natural cheese comprising the steps of inoculating milk with a bacterial starter culture, adding rennet to form a curd, and subjecting the curd to a salting step by the addition of salt wherein a hydrocolloid or mixture thereof is added to the curd during the salting step and the hydrocolloid or mixture thereof replaces at least part of the salt or is in addition to the salt used during the salting step. There is also provided the use of such a salt and hydrocolloid mixture as a process aid during the salting step of natural cheese production. | 01-15-2015 |
20150050384 | AMYLOSE AND AMYLOPECTIN DERIVATIVES - Disclosed herein is a method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent. | 02-19-2015 |
20150056329 | FOOD COMPOSITIONS FOR STIMULATING THE FORMATION OF BONE TISSUE - The present invention relates to the preparation of food compositions capable of improving the bone status of the consumer by promoting bone tissue formation. In particular, it relates to the use of milk protein proteolysates for the preparation of these compositions. | 02-26-2015 |
20150064307 | SLICED, GRATED OR SHREDDED CHEESE AND METHOD FOR THE PRODUCTION THEREOF - The invention is concerned with a method for producing a sliced, grated or shredded cheese, wherein the cheese is of the semi-hard or hard type and wherein said cheese is prepared with a starter culture comprising polysaccharide producing lactic acid bacteria. The cheese preferably has a reduced fat content. The sliced or grated cheese advantageously has a reduced tendency to stick or lump together. | 03-05-2015 |
20150118356 | CHYMOSINE ENZYME VARIANTS - A variant polypeptide having chymosin activity, wherein the variant has an amino acid sequence which, when aligned with the chymosin comprising the sequence set out in SEQ ID NO: 2, comprises at least one substitution of an amino acid residue corresponding to any of amino acids 2, 22, 40, 48, 50, 51, 53, 61, 62, 76, 88, 98, 99, 109, 112, 117, 125, 126, 135, 144, 160, 161, 163, 187, 189, 194, 200, 201, 202, 203, 221, 223, 240, 242, 244, 254, 267, 271, 273, 278, 280, 284, 289, 292, 294 or 295
| 04-30-2015 |
20150140169 | ENZYME VARIANTS - The invention relates to a polypeptide having chymosin activity which: a. is capable of hydrolysing bovine alpha s1-casein at position F23F24 so as to form αs1-I CN (f24-199) more rapidly than camel chymosin; and b. has a C/P ratio higher than the C/P ratio of bovine chymosin. | 05-21-2015 |
20150147436 | PRODUCTION OF CHEESE WITH S. THERMOPHILUS - The present invention provides methods, compositions, and systems for producing cheese with | 05-28-2015 |
20160000106 | PRODUCTION OF COTTAGE CHEESE BY USING STREPTOCOCCUS THERMOPHILUS - A method for producing cottage cheese by using | 01-07-2016 |
20160088855 | METHOD FOR THE MANUFACTURE OF A CREAM CHEESE - The present disclosure relates to a method for the manufacture of a cream cheese, the method comprising:
| 03-31-2016 |
20160165911 | METHOD FOR MAKING CHEESE | 06-16-2016 |
20160174587 | METHOD FOR PRODUCING SWISS-TYPE CHEESE | 06-23-2016 |