Class / Patent application number | Description | Number of patent applications / Date published |
426334000 | Lacteal derived containing | 6 |
20090123620 | Automated Application of an Antimycotic Composition to Sliced Foodstuffs and an Antimycotic Application Apparatus - A method for applying a powdered antimycotic composition to a foodstuff, the method including mixing a powdered antimycotic composition in an air stream, applying a uniform coating of antimycotic composition to each surface of a bulk foodstuff and slicing the foodstuff into a plurality of slices having the desired antimycotic surface concentration on each surface thereof. | 05-14-2009 |
20100104712 | METHOD OF PRODUCING INTACT PARTICLES CREATING AN APPEARANCE OF CHEESE PARTICULATES IN A SHELF STABLE PASTEURIZED SAUCE - A method of producing intact particles creating appearance of cheese particulates in a shelf stable pasteurized sauce is provided. A gelling agent is included in an oil-in-water emulsion, which is submerged in an ionic bath, to form particulates having the appearance of cheese but which do not melt when incorporated in a pasteurized sauce. | 04-29-2010 |
20100215819 | USE OF ANIONIC EMULSIFIERS FOR INCREASING THE FIRMNESS OF PROCESSED CHEESE PRODUCTS WITH A SOLIDS CONTENT LESS THAN OR EQUAL TO 40% - The invention relates to the use of at least one anionic emulsifier, in particular a monoglyceride esterified with an organic acid, or an ester of a lactic acid esterified with fatty acids, in the preparation of a processed cheese with a solids content ≦40%, for increasing the firmness of the processed cheese product. The invention also relates to processed cheese products with a solids content ≦40% and including an anionic emulsifier, and also to a method for the production of such processed cheeses products. | 08-26-2010 |
20110212235 | ANTIMICROBIAL SALT SOLUTIONS FOR CHEESE PROCESSING APPLICATIONS - Antimicrobial formulations and solutions for food safety and quality applications are disclosed. Because some of these formulations and solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths/rinses, beef injection brines, poultry chill tanks, brines used in cheese manufacture, as a wash to kill | 09-01-2011 |
20120064209 | Protein Ingredient Selection and Manipulation for the Manufacture of Snack Foods - Methods for the incorporation of dairy proteins into extruded snack products to provide a good source of protein are presented. In a first aspect, direct expanded, puffed products are obtained by selecting at least one filtered protein derived from milk and controlling unwanted reactions with one or more expansion controlling agents. Through the addition of expansion controlling agents such as a calcium carbonate, the thermally-treated, dairy protein-containing dough surprisingly results in a crunchier puffed snack food product. In a second aspect, the present invention provides for the manipulation of whey protein by ensuring the protein is denatured prior to combining with additional dry ingredients to form a sheetable whey-based dough suitable for cold extrusion-type processes. | 03-15-2012 |
20140348993 | YOGURT WHEY AND METHOD - A method includes neutralizing yogurt whey with a basic material to form a neutralized yogurt whey having a pH of at least 6.0 and removing water from the neutralized yogurt whey to form a yogurt whey concentrate. Neutralized yogurt whey compositions and concentrates are also described. | 11-27-2014 |