| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426039000 | Including addition of acid or acidic material | 30 |
| 20080226767 | UNIFORMLY MOIST CHEESE - The invention provides moist cheeses of uniform composition that are readily and inexpensively made by acidifying milk prior to beginning the cheese making process. | 09-18-2008 |
| 20080233236 | SIMPLE MOZZARELLA CHEESE-MAKING METHODS - The invention provides mozzarella cheese of uniform composition that is readily and inexpensively made by acidifying milk prior to beginning the cheese making process. The cheese has excellent melting properties and can be used on a variety of food products (e.g. pizza). No cooking, stretching and aging of the cheese is needed during production to improve the taste or melting properties of the cheese. | 09-25-2008 |
| 20080305208 | Dairy Ingredient - Preparation and Use - The invention provides a method for producing a dairy powder or a dairy concentrate. The pH of a liquid dairy starting material comprising casein and whey proteins is adjusted if necessary by addition of acid or alkali to a pH in the range 5.0-8.0. The pH adjusted material is then heat-treated to denature whey protein in the presence of casein. This treated material is either retained or dried to form a powder or as a dairy concentrate. The product may be used in a method for forming a product such as a processed cheese, a processed cheese-like product, a spread, a yoghurt or a dairy dessert. In this method, the product is dissolved/suspended (if necessary) and undergoes pH adjustment to a pH in the range 4.5-6.5. The material may be cooked to form a molten mass which is subsequently cooled to form a milk protein gel. | 12-11-2008 |
| 20080305209 | METHOD FOR PRODUCING A DAIRY PRODUCT AND SYSTEM FOR PACKAGING THE SAME - The present invention relates to a method for producing and packaging a dairy product, particularly mozzarella cheese, and a packaging method therefor which is studied to facilitate the handling and improve preservability of the latter. | 12-11-2008 |
| 20090068310 | Dairy products and dairy product analogues and method of preparing same - A method of preparing a dairy product or a dairy product analogue, the dairy product or dairy product analogue comprising a sterol, wherein the method comprises acid coagulating a cheese milk, cream or combination thereof in the presence of a suitable culture and subsequently subjecting to a heat treatment, the culture comprising an exopolysaccharide producing lactic acid bacterium. | 03-12-2009 |
| 20090068311 | LOW-FAT AND FAT-FREE CHEESE WITH IMPROVED PROPERTIES - The present invention provides compositions and methods for preparing cheese with low fat content and with improved texture, color and baking properties. The compositions and methods of the invention include acidification of the cheese base and the addition of glycerides to manufacture processed or heated curd cheese with improved properties such as texture, stickiness, color and baking properties. | 03-12-2009 |
| 20090123602 | METHOD FOR MAKING LACTOSE-REMOVING MILK - A method for removing lactose from milk comprising the steps of precipitation, ultrafiltration, re-dissolving, mixing, and restoration, with or without a step of degreasing prior to precipitation. The lactose-removed diary product can be liquid milk, milk powder, or combined with other products to make sugar-free or low-sugar healthy food. The milk used in the method can be milk from any mammals or milk obtained by dissolving milk powder in drinking water. | 05-14-2009 |
| 20100062110 | In-Line Continuous Flow Process for Making Cheese - The invention provides a novel process of making cheese including a quick and efficient coagulation step forming discrete form and uniform curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent processing to produce a desired soft, semi-soft, hard or extra hard cheese. | 03-11-2010 |
| 20100196533 | DAIRY PRODUCT AND PROCESS - The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass. | 08-05-2010 |
| 20100330233 | LOW FAT PROCESSED CHEESE SLICE-ON-SLICE AND BLOCK - Low fat (less than 5 percent, but preferably less than 3 percent) cheese slice-on-slice and block products. The product can be made with natural skim milk cheese; additional dairy solids; and have from about 53 to about 55 total weight percent of water; from about 2 to about 2.8 total weight percent of emulsifier salts of at least citrate, such as di-sodium citrate and optionally a phosphate, such as di-sodium phosphate. Citrate/phosphate ratios can be up to about 50/50. The product can have 20 to 30 total weight percent protein, of which from about 12 to 25 total percent weight is functional casein protein; and moisture/functional casein protein ratio from about 22 to 56 percent. Methods to manufacture can include blending and hydrating components before cooking with steam and pressure; followed by vacuum flashing, forming into a sheet or extruding under pressure into a block, and applying an anti-tacking agent. | 12-30-2010 |
| 20110045132 | Reduced-Fat Flavor Components - A method is provided for producing reduced-fat components that may be used to make reduced and low-fat processed cheese, natural cheese or other reduced and low-fat food products. The reduced-fat flavor components are produced by extraction of fat from full-fat biogenerated cheese flavor components. Alternatively, natural biogenerated cheese flavor components are produced with reduced amounts of fat. Additionally, reduced-fat cheddar cheese can be derived from 1% milk. | 02-24-2011 |
| 20110045133 | METHOD OF PRODUCING A THERMIZED UNRIPENED CHEESE AND CHEESE OBTAINED - Method of producing a cheese, according to which:
| 02-24-2011 |
| 20110117240 | Process For Preparing a Fermented Product, and the Product Prepared by the Process - The invention relates to a process for preparing a fermented product of which milk or milk products constitute a substantial part, wherein oleic acid is added during the process. The invention also relates to a product prepared by the process. | 05-19-2011 |
| 20110117241 | Method of Making Fresh Cheese with Enhanced Microbiological Safety - Described herein is a high moisture, preserved cheese product having enhanced microbial food safety and methods of making the high moisture, preserved cheese product. Enhanced microbial food safety is achieved by using a combination of organic food preserving acids, a nisin component and an enzyme. | 05-19-2011 |
| 20110206805 | METHOD FOR MAKING CHEESE - The present invention relates to a method for making Cheddar type and Continental type cheese with an adjunct culture comprising a | 08-25-2011 |
| 20110268841 | YOGURT-CHEESE PRODUCTS, AND METHODS OF MAKING THE SAME - Techniques for making a yogurt-cheese-oil product, comprising steps of: providing a milkfat-oil fluid comprising butterfat and an oil; pasteurizing the milkfat-oil fluid to produce a cheese-oil precursor; combining yogurt with the cheese-oil precursor to produce a combined yogurt-cheese-oil precursor; and homogenizing and acidifying the combined yogurt-cheese-oil precursor; producing a yogurt-cheese-oil product. Yogurt-cheese-oil products: comprising between about 10% by weight and about 80% by weight of total butterfat; comprising between about 2% by weight and about 52.5% by weight of an oil; comprising between about 10% by weight and about 50% by weight of yogurt; and yielding less than about 1% syneresis by weight after 15 hours at about 74° F. to about 75° F. | 11-03-2011 |
| 20120027887 | DAIRY PRODUCT AND PROCESS - The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass. | 02-02-2012 |
| 20120114794 | SYSTEM AND METHOD FOR MAKING ORGANIC COTTAGE CHEESE - A process is disclosed for the manufacture of cottage cheese from milk using citric acid to precipitate the curd. The citric acid is supplied by fermentation of the lactose contained in the byproduct whey. | 05-10-2012 |
| 20120201926 | Natural Cheese with Improved Melt Characteristics - There is also provided a method of producing a natural cheese having improved melt characteristics from a quantity of raw milk. The method includes separating the raw milk into a cream portion and a reduced fat milk portion. A portion of the cream portion is emulsified in a machine with a mild homogenate process producing reduced size fat globules. All of the cream portion and the reduced fat milk portion is combined into a cheese fluid and pasteurized. A coagulating agent is added to the cheese fluid and processed to produce a natural cheese having improved melt characteristics from the cheese fluid including the emulsified cream portion. | 08-09-2012 |
| 20120219665 | Processes for Making Cheese Products Utilizing Denatured Acid Whey Proteins - Process that includes: providing dilute aqueous liquid acid whey protein composition containing acid whey proteins; filtering dilute aqueous liquid acid whey protein composition, forming concentrated aqueous liquid acid whey protein composition containing acid whey proteins; combining together concentrated aqueous liquid acid whey protein composition and edible caustic composition in suitable proportions to result in substantially neutral pH; denaturing acid whey proteins at elevated temperature, forming concentrated aqueous liquid denatured acid whey protein composition; providing milk composition containing butterfat and substantial concentrations of native casein and whey proteins; combining together milk composition and concentrated aqueous liquid denatured acid whey protein composition, forming dairy mix containing butterfat and protein composition including native casein and whey proteins and denatured acid whey proteins; inoculating dairy mix with lactic acid—producing bacteria; culturing lactic acid—producing bacteria in dairy mix, forming curd and whey; separating curd from whey; and recovering curd as cheese product. Cheese product made by process. | 08-30-2012 |
| 20120288586 | PRODUCTION OF CHEESE WITH S. THERMOPHILUS - Methods and compositions for producing cheese with | 11-15-2012 |
| 20120294979 | DAIRY PRODUCT AND PROCESS - The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass. | 11-22-2012 |
| 20130156888 | DAIRY PRODUCT AND PROCESS - The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass. | 06-20-2013 |
| 20130344198 | DAIRY PRODUCT AND PROCESS - The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass. | 12-26-2013 |
| 20140106029 | DAIRY PRODUCT AND PROCESS - The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass. | 04-17-2014 |
| 20140193540 | SOY/MILK CHEESE-TYPE AND YOGHURT-TYPE PRODUCTS AND METHOD OF MAKING - Novel soy/milk gels are provided useful for making cheese-type and yoghurt type products. Method for preparing such products are also disclosed herein. In particular, the invention relates to a soy/milk cheese-type product which is a blend of soy milk and milk and to a method for the preparation thereof. In further aspects, is a soy/milk yoghurt-type product and a method for the preparation thereof. | 07-10-2014 |
| 20150037460 | DAIRY PRODUCT AND PROCESS - The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass. | 02-05-2015 |
| 20150110920 | PROCESS FOR THE PREPARATION OF CHEESE - The present invention provides a process for the preparation of a cheese, the process comprising the steps of
| 04-23-2015 |
| 20150289532 | METHOD FOR PRODUCING PROCESSED CHEESE - A processed cheese is produced by producing a natural cheese (N) via an acidification step, a coagulation step and a dehydration step described below, and then using the obtained natural cheese (N) for at least 5% by mass of an ingredient cheese. The acidification step is a step of acidifying a milk to obtain an acidified milk having a pH of 5.8 to 6.4, in which an acid component is added to the milk to achieve the required pH for the acidified milk, the coagulation step is a step of obtaining a curd by adding a milk coagulating enzyme to the acidified milk to cause coagulation, without adding a lactic acid bacterium starter, and the dehydration step is a step of obtaining the natural cheese (N) by separating whey from the curd, and includes an enzyme inactivation step of inactivating the milk coagulating enzyme by cooking the curd to at least 55° C. at a rate of temperature increase of not more than 1° C. per minute. | 10-15-2015 |
| 20160100600 | METHOD FOR PRODUCING A CHEESE AND CHEESE PRODUCED - The invention relates to a method for producing a cheese having spreading and/or ropy properties when cooked, said cheese being produced from powdered milk protein concentrates. Especially the ratio of the weight of the calcium to the weight of the total nitrogenous matter (Ca/TNM) in said milk protein concentrates is greater than or equal to 0.10% and less than or equal to 2.80%. | 04-14-2016 |
