Class / Patent application number | Description | Number of patent applications / Date published |
426582000 | Cheese or cheese type product | 68 |
20080206428 | Concentrated Tomato Products - A tomato composition obtained from tomato juice having the following composition in percentage by weight: dry residue >20% up to 99%, water <80% down to 1%; 100% being the sum of the two components, wherein the among of water insoluble solids in the dry residue ranges in percentage by weight from 18% to 70%. | 08-28-2008 |
20080299278 | Heated Buttermilk and Cream for Manufacturing Cream Cheese Product - The present disclosure relates generally to the heating of buttermilk and cream for extended periods of time to provide a novel flavorant. The flavorant may be used to provide low-fat dairy products, such as low-fat cream cheese, with organoleptic properties similar to full-fat cream cheeses. The flavorant may also be incorporated into other food products to provide creamy and buttery flavors where desirable. | 12-04-2008 |
20080299279 | Calcium fortification of food powders - Calcium fortified dairy powders are produced using spray drying methods. The spray drying method includes adding a calcium supplement to dairy powder in a slurry tank. The slurry with the calcium supplement and the dairy powder is heated and further processed. The processed slurry is spray dried to form a powder. The method can also include allowing the powder to fall onto a fluid bed wherein additional moisture is removed. The methods described herein use a seaweed calcium. | 12-04-2008 |
20090004357 | Methods and Apparatus to Mechanically Reduce Food Products into Irregular Shapes and Sizes - Apparatus and methods of using the apparatus for manufacturing irregularly shaped and sized products, and in particular cheese irregularly shaped and sized crumbles from cheeses, such as semi-soft cheeses including types of cheddar, mozzarella, Monterey jack, Colby, pepper jack, provolone, Swiss, Mexican cheeses and any other combinations of two or more varieties. The apparatus preferably includes five knife assemblies that combine to reduce bulk cheese products into irregularly shaped and sized cheese crumbles in a high-speed commercial manufacturing process. In addition, the apparatus includes one or more augers having flights configured for working or reshaping peripheral edges of the cheese during the manufacturing process. | 01-01-2009 |
20090041920 | Fine Textured Dairy Product and Process for its Preparation - The present invention relates to finely textured dairy products such as cream cheese. Morever, the present invention relates to a process for the preparation of said diary products. | 02-12-2009 |
20090061065 | Process Cheese Products with Dual Functionality - Methods for producing process cheese products having both good melting properties and good shredding properties are provided. The dual functionality process cheese products provided herein can be provided in a wide variety of formats and used in a wide variety of food service applications. | 03-05-2009 |
20090092730 | Processed Cheese Without Emulsifying Salts - The present invention is directed to process cheese type products prepared with calcium-reduced ingredients but without emulsifying salts and methods of producing such process cheese type products without emulsifying salts. The process cheeses of the present invention are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture, without using emulsifying salts. The process cheeses of the present invention are also lower in sodium than conventional produces cheese products. | 04-09-2009 |
20090117248 | Method and apparatus to produce a pasta filata cheese - A method of producing a pasta filata cheese product, such as a Mozzarella-type cheese, in a continuous process without emulsifier or pH regulator additives requires preparing a typical pasta filata-type cheese curd and supplying the curd in cut pieces to one end of a processing chamber ( | 05-07-2009 |
20090258131 | PROCESS CHEESE AND METHOD OF PRODUCING THE SAME - Provide process cheese having an appropriate level of viscosity required in the manufacturing process when cheese is heated and melted, while also maintaining good physical properties, flavor, texture, meltability in mouth and storage stability of cheese product after cooling, through blending of starting cheese material that has been heated to a high temperature of 110° C. or above by 1 to 50 percent by weight relative to process cheese starting materials. | 10-15-2009 |
20090324795 | Cheese products with form stability and deep-frying stability - The present invention relates to a novel cheese-containing heat-stable composition which can be fried. The composition can be produced using different cheese types and flavours. In addition to cheese, the use of maize and/or maize meal is essential in implementation of the invention. By varying the components, as required, products for different flavour directions, for example reduced-fat or else sweet or piquant etc., can be produced. The fried finished product can have the shape of chips and can also be used as a chip substitute. In the production, the components and the flavouring ingredients are melted in a suitable melting machine with intense stirring and brought into the desired shape. After cooling, a solid composition is formed which can then be fried and is heat stable. | 12-31-2009 |
20100055287 | Dairy Product and Process - Processed cheese is prepared in a process where the ingredients include at least 0.5% non-denatured whey protein concentrate and at least 0.5% denatured whey protein concentrate. The method can be used to prepared processed cheese with improved melting characteristics. | 03-04-2010 |
20100055288 | Continuous Emulsification Process for Process Cheese Type and Equipment Therefor, and Continuous Production Method for Process Cheese Type and Equipment Therefor - Objects of the present invention are to provide a continuous emulsification process and equipment therefor in which exact viscosity is measured inline and production conditions are controlled automatically, and a continuous production method for process cheese type and equipment therefor. The present invention provides a continuous production method for process cheese type in which process cheese type ingredients are agitated and emulsified with any agitation intensity by an agitation bar | 03-04-2010 |
20100086664 | CAPSULES FROM SEPARATED POLYMER SOLUTIONS - The invention relates to a method of preparing a double emulsion comprising a) preparing an emulsion comprising at least two liquid phases by bringing a first polymer (A) and a second polymer (B) into contact with each other in a solvent, wherein the concentrations of the polymers are chosen such that, upon bringing them into contact, a phase separation occurs, thereby forming drops of a first liquid phase in a second liquid phase, wherein, in the first phase, the weight concentration of the polymer A (C | 04-08-2010 |
20100092647 | LIQUEFACTION OF CHEESE - The invention relates to the processing of cheese, and in particular to a method of liquefying cheese to produce a low viscosity product with enhanced handling properties. The invention also relates to various cheese products prepared from such liquefied cheese, those products retaining varietal characteristics of the cheese subjected to liquefaction, as well as exhibiting useful storage longevity. | 04-15-2010 |
20100098828 | METHOD AND DEVICE FOR FORMING A FLEXIBLE EDIBLE LAYER - A method for modifying the resilience of a flexible layer having a predetermined footprint and to be formed from a predetermined amount of edible material is described. The method includes increasing the thickness of the flexible layer whilst maintaining the predetermined amount of edible material and the footprint of the flexible layer. In one embodiment, increasing the thickness involves moulding in a flowable form the predetermined amount of edible material in a mould, the mould including a moulding region of substantially the same footprint as the flexible layer with the moulding region including at least one projection extending from the moulding region. The predetermined amount of edible material is then allowed to set. | 04-22-2010 |
20100104726 | SHELF STABLE BUBBLED CHEESE PRODUCT AND PROCESS FOR MAKING SAME - A shelf-stable savory crispy bubbled cheese product and a process for making it is provided wherein cheese pieces containing 50%-60% moisture are tempered followed by vacuum drying in the presence of a heat source followed by freeze drying in the presence of a heat source. The resulting cheese pieces retain or intensify the original cheese color, display no visible oils or chalky powder on the surface, and do not stick tightly or clump together. They are easy to break but not brittle and have a taste comparable to fresh cheese. | 04-29-2010 |
20100159106 | Process for the Preparation of Ready to Eat and Ready to Cook Food Snacks - A process for preparation of food snack comprising steps of soaking raw cereals in water, boiling, freeze drying followed by addition of dry ingredients. A process for preparation of vegetable preparation comprising steps of boiling of vegetable/cereal followed by freeze drying and addition of dry ingredients. A process for preservation of vegetables comprising steps of soaking, blanching/boiling and freeze drying followed by application of a layer. Further, this invention is directed to paneer preparation comprising of paneer, vegetable, spices and flavourings. A curry masala preparation comprising of vegetable, spices and flavourings. A KOFTA preparation comprising of KOFTA, vegetable, spices and flavourings. The ingredients are freeze, dried wherever required. | 06-24-2010 |
20100166936 | METHOD OF PRODUCING A CHEESE, AND CHEESE OBTAINED - Process for preparing a cheese having the organoleptic and textural characteristics of a cheese of the natural cheese type, according to which: -the starting cheese material is ground so as to obtain a finely divided starting material, -the finely divided starting material is subjected to a kneading/cooking treatment at a temperature below 80° C., with holding for between 20 s and 5 min and a rate of rotation of less than 1000 rpm, in order to obtain a homogeneous paste, -the paste is subjected to a heat treatment at a temperature of between 80° and 140° for 10 seconds to 5 minutes, -the paste is cooled and, optionally, it is shaped and packaged in a wrapping. | 07-01-2010 |
20110086156 | Cream Substitute - Cream substitutes are described comprising: a cheese curd, a water source, and a combination of gums that provide the cream substitute the texture of a thick cream, and/or stability against oil separation. The gums may be locust bean gum and xanthan gum. The amount of cheese curd in the composition is typically not more than about 55% by weight of the total ingredients. There is also provided a process for the manufacture of a cream substitute, comprising: combining a cheese curd, a water source, and hydrated gums, to form a mixture, in which the amount of cheese curd is not more than about 55% by weight of the total ingredients, homogenising the mixture, and heating the mixture at a temperature and for a time sufficient to pasteurise the mixture to form a cream substitute. | 04-14-2011 |
20110159165 | Method of Producing Acid Stable Protein Products and Products so Produced - This invention relates to a method of producing powders and liquids containing milk proteins, which are stable in an acidic medium. In particular, the invention is concerned with a method of producing a powder which can be mixed with water, milk or juice to form a stable, acidified, high protein beverage. Moreover, the invention extends to a method of producing a carbonated, flavoured milk beverage or a carbonated, acidified flavoured milk beverage that is stable in an acidic medium. The invention also discloses methods of producing yoghurt style beverages and cream cheese by blending a stabilised acid component and a stabilised protein component to form an acidified protein component. | 06-30-2011 |
20110229622 | BLENDED CHEESES AND METHODS FOR MAKING SUCH CHEESES - Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripended, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and optionally one or more other ingredients with a mass of heated soft or firm/semi-hard cheese. Slurries that are used in the methods and cheeses produced by the methods are also provided. | 09-22-2011 |
20110244105 | Cheese With Improved Organoleptic And Melting Properties - Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste. | 10-06-2011 |
20110244106 | METHOD OF MAKING STANDARD OF IDENTITY CREAM CHEESE THAT IS FLOWABLE AT REFRIGERATED TEMPERATURES - A method of producing a standard of identity cream cheese that is flowable at refrigerated temperatures is provided. The method includes providing freshly made or reheated standard of identity cream cheese at a temperature of at least about 150° F. The cream cheese is then cooled while at least intermittently shear mixing the cream cheese. At least some of the shear mixing is carried out while the cream cheese is at a temperature of 70° F. or greater. The flowable standard of identity cream cheese can be converted from a flowable state at refrigerated temperatures to a solid state at refrigerated temperatures by reheating the flowable standard of identity cream cheese to a temperature above 100° F., and cooling the cream cheese to refrigerated temperatures without mixing. | 10-06-2011 |
20110256296 | AERATED CHEESE AND METHOD - Aerated cheeses and methods of making aerated cheeses. Aerated cheese is formed of a solidified aerated molten cheese mixture. The cheese is prepared by aerating a molten cheese mixture with a gas in a high shear, aeration device to form an aerated molten cheese mixture and then cooling the mixture to form the aerated cheese. | 10-20-2011 |
20110268860 | NOVEL DAIRY PRODUCT COMPOSITIONS USING HIGHLY REFINED CELLULOSIC FIBER INGREDIENTS - A composition of matter is used as an ingredient in making dairy-containing products, especially cheeses, cheese spreads, cheese sauces, ice cream, ice milk, yogurt, sherbet, milk shakes, and the like. The product can replace shortenings and fats and oils, and can be used in these dairy products. A highly refined cellulosic materials (e.g., cellulose, modified celluloses, derivatized celluloses, hemicellulose, lignin, etc.) product can be prepared by generally moderate treatment and still provide properties that are equivalent to or improved upon the properties of the best highly refined cellulose products produced from more intense and environmentally unfriendly processes. Fruit or vegetable cells with an exclusively parenchymal cell wall structure can be treated with a generally mild process to form highly absorbent microfibers. | 11-03-2011 |
20110268861 | PRODUCTION OF ARACHIDONIC ACID IN OILSEED PLANTS - Oilseed plants which have been transformed to produce arachidonic acid, recombinant constructs used in such transformations, methods for producing arachidonic acid in a plant are described and uses of oils and seeds obtained from such transformed plants in a variety of food and feed applications are described. | 11-03-2011 |
20110300283 | Milk-based alternative product and method for producing the same - The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. in particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat. Further, a milk based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed. | 12-08-2011 |
20120093995 | Heat-Stable Filling With Cereal-Derived Ingredients - A grain-based, soft and creamy food filling that is heat-stable is provided. By one approach, the grain-based food filling may include a continuous lipid phase and a dispersed solid including a grain-derived component. | 04-19-2012 |
20120141649 | METHOD AND DEVICE FOR PRODUCING A CHEESE OR A CHEESE PREPARATION AND CHEESE OR CHEESE PREPARATION - The invention relates to a method for producing a cheese or a cheese preparation. The invention furthermore relates to a cheese or a cheese preparation. The invention furthermore relates to a device for producing a cheese or a cheese preparation. The method according to the invention uses an initial material, preferably a curd, a matured cheese or a preparation of fresh or matured cheese and a milk and/or whey retentate and comprises the following steps: a) reduction of the initial material such that the initial material has a homogenous, firm, finely granulated structure having grain sizes of ≦10 mm, or addition of a reduced initial material; b) impinging the material with a vacuum during step a); c) shaping of the material; and d) portioning of the material. | 06-07-2012 |
20120183665 | CHEESE-CONTAINING FOOD AND METHOD FOR PRODUCING SAME - A method for producing a cheese-containing food, the method including a step (1) of heating a soft cheese-containing mixture that contains 70 to 100% by mass of a soft cheese using a Joule heater, and a step (2) of stirring the heated soft cheese-containing mixture under shearing in a high speed shear cooker, wherein the series of steps including the steps (1) and (2) is performed at least twice. With this method, a cheese-containing food having satisfactory quality in terms of smoothness in the mouth and flavor and the like can be produced by using a raw material having a high soft cheese content. | 07-19-2012 |
20120213906 | DAIRY PRODUCT AND PROCESS - The invention provides methods for preparing processed cheese and processed cheese products having reduced sodium content, while retaining desirable organoleptic characteristics, processability, food safety attributes and functional characteristics normally associated with processed cheese or processed cheese products having normal sodium content, and the processed cheeses and processed cheese products so produced. | 08-23-2012 |
20120219690 | DIRECT-SET CHEESE - 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% and about 57%; combining concentrated milk-plant fat composition together with amount of edible acid, and directly setting concentrated milk-plant fat composition by adjusting initial pH to reduced pH being within range of between about 4.9 and about 4.5; thereby forming uniform non-separating direct-set milk-plant fat product substantially retaining the milk protein. 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. Composition: uniform non-separating direct-set milk-plant fat product. | 08-30-2012 |
20120295006 | 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, (d) homogenizing the blend obtained in step (b) 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 desired product, and adding salt and optional stabilizers, and (f) homogenizing the product of step (e). | 11-22-2012 |
20120328759 | METHOD FOR PRODUCING A CHEESE PRODUCT CONTAINING MILK SOLIDS LOWER THAN OR EQUAL TO 50% AND COMPRISING AT LEAST ONE CEREAL - The invention relates to a method for producing a cheese product containing milk solids ≦50% and consisting of a mixture of melted cheese and of at least one cereal, and to a cheese product which may be produced by the method. The cheese product is characterized by a long shelf life, i.e. a shelf life which may be up to 4 months at room temperature. | 12-27-2012 |
20130004644 | Method for manufacturing a whole milk cheese - A new cheese and its unique method for manufacturing, wherein dry whole milk is the primary ingredient. In the process, and when the milk reaches a ph of approximately 6, salt and tri-potassium phosphate are added to the mixture. The dry mixture can then be shipped or stored until further processing. Then, heated water is added to the mixture, and mixed within a steam jacket, until such time as it forms a thick homogenous mass, and it is then packaged as a whole milk cheese product. | 01-03-2013 |
20130017306 | Preformed topping disc for providing a predetermined image on a pizza pie when bakedAANM Maestoso; SergioAACI FairfieldAAST NJAACO USAAGP Maestoso; Sergio Fairfield NJ US - A preformed topping disc for providing a predetermined image on a pizza pie when baked, wherein the pizza pie generates vapor and juice when baked. The preformed topping disc includes a preformed cheese disc. The preformed cheese disc contains specifically configured apertures therethrough. The specifically configured apertures in the preformed cheese disc provide the predetermined image on the pizza pie by virtue of the vapor and the juice of the pizza pie oozing through the specifically configured apertures in the preformed cheese disc when the pizza pie is baked. In a first embodiment, the preformed cheese disc is one continuous preformed cheese disc, while in a second embodiment, the preformed cheese disc is made up of multiple individual pieces. | 01-17-2013 |
20130122177 | DRY BLEND FOR MAKING EXTENDED CHEESE PRODUCT - Disclosed herein are extended cheese products, pre-filled cheese extender packages having dry blends used in the process of making extended cheese products, as well as methods of making extended cheese products. | 05-16-2013 |
20130164429 | Puffed Cheese Product and Process for Making Same - Partially dehydrated cheese products that may be consumed as a puffed cheese snack, and that may be stored for extended periods of time prior to consumption or reconstitution are provided, as are methods for making the same. Precursor cheese having a suitable fat content and moisture content is formed into pieces suitably sized for processing, optionally treated to facilitate the free flow of the formed pieces relative to one another, chilled and then vacuum micro-waved to cause the precursor cheese pieces to become partially dehydrated and puffed. Optionally, microwave heating may be reduced in a gradual or step-wise fashion during the second half of the vacuum microwave drying step in order to minimize the elevation of heat in the fats of the cheese pieces while still allowing water vapour (i.e. heat) to escape therefrom. Microwave heating is then discontinued and vacuum reduced to enable the puffed cheese pieces to give off their thermal energy and cool in a controlled fashion while maintaining their puffed size. Atmospheric pressure is then reintroduced immediately or in the course of several minutes, dependant on the amount of fat, moisture level and temperature of the puffed cheese product. The final moisture content/water activity of the puffed cheese product is selected empirically with reference to desired shelf life, and is dependent in part upon the salt content of the precursor cheese. | 06-27-2013 |
20130243926 | DRY BLEND FOR MAKING ANALOGUE CHEESE - Disclosed herein are cheese analogue compositions and the manufacturing processes in making the same with characteristics similar to that of natural cheeses. These products have properties such as melt, stretch, firmness, body and shredability similar to natural cheese products. | 09-19-2013 |
20130251880 | PROCESS FOR PRODUCING A SWEETENED CHEESE PRODUCT HAVING A DRY EXTRACT OF BETWEEN 30% AND 60% AND COMPRISING AT LEAST ONE CEREAL - The invention concerns a method for producing a sweet dairy product having a dry extract between 30 and 60%, consisting of a melted cheese base and at least one cereal, as well as a sweet dairy product obtainable by this method. The sweet dairy product is characterised by a long shelf life, i.e., an unrefrigerated shelf life of up to 4 months. | 09-26-2013 |
20130266712 | PET CHEW ARTICLES AND METHODS OF MANUFACTURE - Pet chew products and methods of manufacturing such products are disclosed. Some pet chew products may comprise puffed pieces of dry animal tissue, such as bully stick, or puffed pieces of hardened cheese, such as hardened yak cheese made for pet consumption. Some pet chew products may comprise hardened cheese, dry animal tissue such as a bully stick, and a sugar protein bond joining the hardened cheese and the dry animal tissue. | 10-10-2013 |
20130295265 | DRY BLEND FOR MAKING EXTENDED CHEESE PRODUCT - Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles. | 11-07-2013 |
20130337142 | METHOD OF TREATING A DIVIDED CHEESE PRODUCT FOR ANTICAKING AND COMPOSITIONS THEREOF - Disclosed herein is an improved anticaking product for use on cheese, especially in the pizza pie industry, wherein the product is economical and has superior functional properties of reducing sticking of chunked, diced or shredded cheeses. | 12-19-2013 |
20140037819 | FOOD PRODUCTS INCLUDING ARTIFICIAL EYES AND SYSTEMS AND METHODS OF MAKING FOOD PRODUCTS INCLUDING ARTIFICIAL EYES - Food products including artificial eyes or eye voids interspersed throughout the product are provided by forming a visco-elastic mass of the food product and combining pieces of solidified carbon dioxide with the visco-elastic mass. The solidified carbon dioxide sublimes throughout the visco-elastic mass and forms carbon dioxide gas. The carbon dioxide gas expands and forms eye voids nearly instantaneously and the fully formed eye voids are provided in the food product in a matter of hours. In addition, gaseous carbon dioxide stored under pressure, such as through encapsulation or in a pressurized vessel, is combined with a visco-elastic mass and the released carbon dioxide gas expands and forms eye voids defined within the visco-elastic mass. | 02-06-2014 |
20140065281 | REDUCED SODIUM FOOD PRODUCTS FORMED OF POTASSIUM-CONTAINING EMULSIFYING SALT MIXTURES AND METHODS OF MAKING AND USING SAME - A method of preparing a less sodium food product involves forming a reaction mixture of one or more of liquid sodium potassium hydrogen phosphate and liquid sodium dipotassium phosphate and combining a food ingredient with the emulsifying salt mixture. A reduced sodium process cheese product is formed of a sol to gel conversion fat stabilized via a hydrated protein matrix by a combination of potassium caseinate and sodium caseinate in which the caseinates are derived from an emulsifying salt mixture of liquid sodium potassium hydrogen phosphate and liquid sodium dipotassium phosphate, which, prior to reaction, accounts for at least about 2.5 and up to about 8.32 percent by weight of a total weight of the process cheese product. The emulsifying salt mixture formed of the reaction mixture remains in solution at ambient conditions for at least two weeks prior to incorporation with a food ingredient. | 03-06-2014 |
20140127379 | SHELF-STABLE TEXTURED SANDWICH SPREADS - Textured sandwich spread or dip compositions comprising a dairy component comprising cream cheese, an oil-water emulsion comprising oil and water, and a legume-based component. The combination of cream cheese and the legume-based component provide a significantly more hearty texture to the composition than that provided by existing sandwich spreads, such as mayonnaise or mustard. The composition is advantageously phase stable so as to provide excellent shelf-stability so that proteins and other solid components of the composition do not retrograde or precipitate, even when hot filled into a container during preparation and packaging. | 05-08-2014 |
20140141145 | 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 typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided. | 05-22-2014 |
20140154388 | DRY BLEND FOR MAKING CHEESE ANALOGUE - Disclosed herein are dry blends used in the process of making cheese analogues with an improved economic profile. Further, the blends disclosed herein may be used to make 100% analogue, vegan, or low-moisture cheeses. | 06-05-2014 |
20140154389 | PRODUCTION OF CHEESE WITH S. THERMOPHILUS - Methods and compositions for producing cheese with | 06-05-2014 |
20140161954 | Emulsifying Salt-Free and Starch Stabilized Cheese - Emulsifying salt-free processed cheese products as well as methods of preparing emulsifying salt-free processed cheese products are provided. The emulsifying salt-free processed cheese products are prepared with modified starch containing amylopectin and substantially no amylase and without emulsifying salts. The emulsifying salt-free processed cheese products are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture and flavor, without using emulsifying salts. | 06-12-2014 |
20140178556 | EDIBLE COMPOSITION COMPRISING CELLULOSE ETHER AND ITS USE AS FAT SUBSTITUTE IN DAIRY PRODUCTS - An edible composition comprising (a) a cellulose ether selected from (a1) methylcellulose, (a2) hydroxypropyl methylcellulose, and mixtures thereof; (b) a polysaccharide hydrocolloid selected from (b1) alginic acid, alginates and mixtures thereof, and mixtures of (b1) with (b2) a non-ionic and non-acidic polysaccharide hydrocolloid different from cellulose ethers, wherein the total amount of cellulose ether (a) and polysaccharide hydrocolloid (b) ranges from 0.01 to 9% by weight, based on the total weight of the composition, and the weight ratio of cellulose ether (a) to polysaccharide hydrocolloid (b) is within the range of from 1:8 to 8:1, and (c) water. The use of the edible composition to at least partially substitute fat in an edible product such as a dairy product is also described. | 06-26-2014 |
20140193566 | Gel Particles in Cheese - The invention relates to a cheese containing gel particle inclusions. Gel particles are different in taste, texture color, flavor and origin compared to the cheese matrix, of fresh-, soft-, semi-hard or hard cheese type. | 07-10-2014 |
20140242248 | CONTINUOUS CHEESE PRODUCTION PROCESS - Processes and equipment for continuously making a substitute or imitation cheese by feeding a heated first liquid stream including emulsifying salt, water and cheese powder into a cooker which is a twin screw mixer, feeding a heated second liquid stream including oil and casein or a non-dairy protein into the cooker, processing the first liquid stream and the second liquid stream through the cooker to form a cheese composition, and cooling the cheese composition. The cheese composition may be continuously extruded in a desired shape such as sheets or ropes and/or may be continuously cooled and cut into pieces having a reduced size such as a size to approximate shredded cheese. | 08-28-2014 |
20140255584 | Emulsifying Salt-Free Cheese And Method Of Making Thereof Having A Blend Of Sheared And Non-Sheared Fat - Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique bimodal particle size distribution. The methods and cheese achieve fat-to-protein stabilities in a processed cheese that offers both good meltability and low oiling-off during heating without emulsifying salts. | 09-11-2014 |
20140272074 | CRUMBLE PROCESS CHEESE PRODUCTS AND METHODS OF PRODUCTION - Crumble process cheese products may be produced by cooling process cheese to freezing temperatures below about 32° F. and holding the process cheese at the freezing temperatures for a sufficient amount of time to cause a freeze-induced denaturation of the protein bonds in the process cheese, thereby providing a modified process cheese with a texture adapted to crumble. A crumble process cheese product may include an emulsion of an emulsifier, protein, water and oil, with a portion of the protein bound to the oil and the water in the emulsion, and another portion of the casein is bound to the oil and is unbound to the water, thereby providing the crumble cheese product with a crumble-like texture. | 09-18-2014 |
20140322423 | Restructured Natural Protein Matrices - Methods as can be used in the preparation of one or more dairy, dairy analog and cheese products from a range of proteinacous starting materials, such methods comprising protein modification and protein restoration or protein restructure. | 10-30-2014 |
20150010688 | CHEESE-LIKE FOOD ARTICLE - The present invention aims at providing a cheese-like food product, which has mechanical processing adaptability such as shreddability, is easily melted by heat treatment, and maintains a soft edible texture even after it is cooled down. The inventors of the present invention discovered that a cheese-like food product, which includes acid-treated starch; fat-and-oil, which includes a solid fat content (SFC) of 45 wt % or higher at 10° C. and an SFC of 20 wt % or higher at 20° C.; and a protein in an amount of 10 wt % or less can satisfy the above criteria and thereby completed the present invention. | 01-08-2015 |
20150044350 | FAT SUBSTITUTE COMPOSITIONS - The invention relates to fat replacer compositions with improved mouth feel and smooth texture, a method of making said fat replacer compositions and a method of improving the mouth feel and texture of food compositions by using | 02-12-2015 |
20150050414 | PACKAGING SHEET, PACKAGING AND ASSOCIATED MANUFACTURING METHOD - Packaging sheet ( | 02-19-2015 |
20150320067 | LOW-FAT PROCESSED MOZZARELLA CHEESE AND FOOD ITEMS CONTAINING SAME - The invention concerns a process for the production of a low-fat mozzarella comprising the steps of preparing a bulking pre-mix of dry components such as one or a mixture of rennet casein, sodium casein, milk protein concentrate and whey protein concentrate, salt, potassium sorbate and/or sorbic acid, sodium aluminium phosphate, sodium citrate, starch, skim milk powder, and stabiliser; adding said pre-mix to water at ambient temperature; raising the temperature to 80 to 85° C. whilst stirring the mixture; and adding natural mozzarella, sequestering agent, and citric acid monohydrate or lactic acid until the mixture is smooth and homogeneous. | 11-12-2015 |
20150335039 | CHEESE COMPOSITIONS AND RELATED METHODS - Described are cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions, wherein the cheese compositions may include combinations of casein protein, fiber, non-casein protein, non-pregelatinized, modified starch, and a fat component. | 11-26-2015 |
20160073651 | Simultaneous Multiple Acervation Process - This invention relates to processes of preparing structured polymer matrix using two or more simultaneous multiple acervation mechanisms. In addition, the methods described herein provide flexible processes for forming structured polymer matrices from nearly any combination of polymers, preferably, although not limited to, food polymers. The simultaneous application of two or more acervation mechanisms unexpectedly gives novel matrices having improved texture and/or process efficiency that are superior to the polymer matrices produced by acervation mechanisms conducted individually or sequentially. | 03-17-2016 |
20160073665 | Gluten-Reduced and Gluten-Free Novel Food Products - The present invention teaches methods, processes, and engineered devices for the production of novel gluten-reduced or gluten-free health food products. The invented food products can be used as breads, pastas, dinner rolls, pies, cakes, tortillas, and pastries. The novel food product meets the need for a readily available, easily prepared, non-baked, low-glycemic-index, and nutrition-rich food products. The invented product exists as a non-wheat-based, easily obtainable, and healthy food, with a plurality of applications, shapes, compositions, presentations, uses, and methods of manufacture. | 03-17-2016 |
20160081362 | PROCESSED CHEESE WITHOUT EMULSIFYING SALTS - The present invention is directed to process cheese type products prepared with calcium-reduced ingredients but without emulsifying salts and methods of producing such process cheese type products without emulsifying salts. The process cheeses of the present invention are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture, without using emulsifying salts. The process cheeses of the present invention are also lower in sodium than conventional produces cheese products. | 03-24-2016 |
20160100603 | PROCESS FOR FOIL RIPENING OF CHEESE - The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing cheese after brining into a cheese-aging packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, wherein the cheese-aging packaging comprises a thermoplastic, monolithic film and the closed cheese-aging packaging has a water vapor transmission rate of at least 10 g/m | 04-14-2016 |
20160135473 | SLICEABLE DAIRY PRODUCT WITH EXTENDED SHELF LIFE - The present invention relates to methods of making sliceable dairy product comprising milk and supplemental whey protein, an edible acid, and sodium chloride and/or sodium hydroxide, and the products obtainable by said methods. | 05-19-2016 |
20160157504 | Spreadable High Protein Cream Cheese Products and Methods of Making the Same - A high protein cream cheese composition having organoleptic characteristics of cream cheese with lower amounts of protein is described. The cream cheese composition may generally include about 8 to about 20 percent total protein provided from a cheese curd, a cultured dairy liquid, and one or more high protein powders. Methods of making the high protein cream cheese composition are also described. | 06-09-2016 |
20160185002 | Transverse Cutting of a Moving Food Product - A cutting device, knife carrier suitable for use in the cutting device, a cutting system and method for cutting a strand of stacked bands of a food product are disclosed. The cutting device, knife carrier, cutting system and method combine a transverse cutting knife with a diagonal cutting knife disposed at an oblique angle with respect to the transverse cutting knife. The diagonal cutting knife diagonally cuts the stack simultaneously with transverse cutting of the stack by the transverse cutting knife to form substantially triangular prism shaped stacks made of corresponding substantially triangular shaped slices. A food product obtainable by the method is disclosed, wherein (a) the food product comprises at least two stacks of food product, wherein the edges of individual slices forming the hypotenuse of one substantially triangular prism shaped stack are disposed adjacent to the edges of the individual slices forming the hypotenuse of the other substantially triangular prism shaped stack in one-to-one relation to one another and/or (b) the substantially triangular footprint of each stack is in the form of a quadrilateral, wherein at least 80 percent of the surface area of the quadrilateral is triangular. | 06-30-2016 |