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Pillow with retractable umbrella
A pillow assembly having a supporting assembly and a retractable umbrella assembly that is easily transportable and allows a user to support his/her head while covering their face from sunlight.
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| Number | Title | Issue Date |
| 8021704 | Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products A method of making an aldobionate product is described. The method may include providing a milk product having one or more reducing sugars, and maintaining a pH of the milk product at about 5.5 or more by adding a buffer compound to the milk product. The method may ... | 09/20/2011 |
| 8007844 | Process for producing a cheese with a natural moldy rind Process for producing a soft cheese with a natural moldy rind, the starting material being a milk, this process comprising the steps of preparing a cheese slurry, inoculation with microorganisms, ripening, heat treatment by immersing in an atmosphere saturated with ... | 08/30/2011 |
| 7947315 | Dairy products and method of manufacturing the same The present invention provides a dairy product with smooth oral sensation and suppressed acidic taste and bitter taste and a method for manufacturing the same, wherein a protein deamidating enzyme is added to raw milk to act on the milk protein in the raw milk. ... | 05/24/2011 |
| 7931925 | Process for producing cheese The present invention relates to a process for producing cheese from enzyme-treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particularly, the present invention relates to a process for producing cheese from chee... | 04/26/2011 |
| 7897185 | Cream cheese products and methods of making the same Technique for making a cream cheese product comprising steps of: providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid; homogenizing the milkfat fluid; and culturing bacteria in the milkfat fluid; producing a cream cheese product comprising ... | 03/01/2011 |
| 7892584 | Online, continuous sensor and method for curd moisture content control in cheese making A method is provided for improving quality of cheese produced from a milk batch. A light beam from an incident light source impinges onto a surface of the milk batch, and light backscatter is optically detected during a coagulation process and correlated to an optim... | 02/22/2011 |
| 7799358 | Compositions and methods for improving curd yield of coagulated milk products Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded celluloses into milk allows substantial incorporation of additional whey solids and flui... | 09/21/2010 |
| 7771761 | Cheese with calcium lactate crystal inhibitor A calcium lactate crystal inhibitor is added to the typical cheese-making recipe to inhibit the growth of calcium lactate crystals as the cheese ages. The calcium lactate crystal inhibitor is preferably a sodium salt of an organic acid, and is preferably added with ... | 08/10/2010 |
| 7763294 | 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... | 07/27/2010 |
| 7695745 | Dairy product and process The invention 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... | 04/13/2010 |
| 7674489 | Fresh cheese products containing biogenerated flavor components and methods for producing The invention provides for the manufacture of cheese products enhanced with a natural, biogenerated flavoring system. The natural flavoring system described herein may be used with various types of cheese and dairy products. In one embodiment, the system may be used... | 03/09/2010 |
| 7655263 | Method for the production of cheeses with spun curd A method for production of cheeses with spun curd from pasteurized milk, includes the successive steps of preparation of the milk, renneting, coagulation, curd-cutting, drainage and spinning, characterized in that during the phase of preparation of the milk which ha... | 02/02/2010 |
| 7625589 | Cheese with sodium gluconate to inhibit calcium lactate crystal formation Sodium gluconate is added to the typical cheese-making recipe to inhibit the growth of calcium lactate crystals as the cheese ages. The sodium gluconate is preferably added with sodium chloride or shortly after sodium chloride as part of the salting step. The amount... | 12/01/2009 |
| 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 to form a cheese milk, coagulating the cheese milk, cutting the coag... | 10/20/2009 |
| 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 neuraminidase, b) incubating so as to partially deglycosylate κ-casein i... | 07/14/2009 |
| 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 protein is not coagulated by the milk-clotting enzyme, whereby the m... | 03/17/2009 |
| 7361754 | Genetically purified gellan gum Mutational inactivation of proteins involved in para-cresol production in certain milk products results in improved taste and odor. The undesirable para-cresol forms over time as a result of enzymes produced by the bacterium that produces gellan gum. Since the gella... | 04/22/2008 |
| 7357955 | Acid beverage composition utilizing an aqueous protein component This invention is directed to an acid beverage composition having a pH of from 3.0 to 4.5 having (A) a hydrated protein stabilizing agent; (B) at least one flavoring material; and (C) a slurry of an aqueous protein material prepared by a process including preparing ... | 04/15/2008 |
| 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 of the process. The lactobionic acid can be used as the sole acidule... | 02/12/2008 |
| 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 of fresh mozzarella cheese. The resulting stabilized food product reta... | 01/29/2008 |
| 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 product and core have substantially planar end faces wit... | 01/22/2008 |
| 7291356 | 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 aqueous solution of at least one cheese emulsifying salt and (ii) at leas... | 11/06/2007 |
| 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, glycerin, and a filler. The shredded cheeses of this invention are shelf-sta... | 10/09/2007 |
| 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 5.6, a moisture content of less than 60% and preferably containing one... | 09/11/2007 |
| 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 polymerized whey protein, as a protein source, obtainable from a whey pro... | 07/31/2007 |
| 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 Paenibacillus sp. bacteria or water that has been treated with immobilize... | 06/26/2007 |
| 7229659 | Process for making stable protein based acid beverage This invention is directed to a process for preparing a stable suspension of a protein material in an acidic beverage, having; blending (A) a hydrated and homogenized protein material slurry with (B)... | 06/12/2007 |
| 7226771 | Phospholipases, nucleic acids encoding them and methods for making and using them The invention provides novel polypeptides having phospholipase activity, including, e.g., phospholipase A, B, C and D activity, patatin activity, lipid acyl hydrolase (LAH) activity, nucleic acids encoding them and antibodies that bind to them. Industrial methods, e... | 06/05/2007 |
| 7221257 | Wireless communication devices, radio frequency identification devices, methods of forming a wireless communication device, and methods of forming a radio frequency identification device Cards communication devices, and methods of forming the same and encoding visibly perceptible information on communication devices are provided. A remote intelligent communication device includes: a card-thin housing including: an upper surface; a lower surface; and... | 05/22/2007 |
| 7217554 | Proteases and variants thereof The present invention relates to isolated proteases of the RP-II type and variants of RP-II proteases exhibiting improved properties in comparison to the parent RP-II protease, DNA constructs and vectors coding for the expression of said proteases and variants, host... | 05/15/2007 |
| 7214319 | Method of separating protein from animal milk The present invention refers to a method of separating casein from animal milk, especially, after defatting the animal milk as the pretreatment, the processing of the defatted milk aforesaid through a ceramic filtration membrane to remove the casein in the milk. The... | 05/08/2007 |
| 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 for affecting firmness and/or sourness of a fermented dairy product. ... | 03/06/2007 |
| 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 aqueous solution of at least one cheese emulsifying salt and (ii) at least ... | 01/30/2007 |
| 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 improvements in the use of dried milk protein concentrates in cheese man... | 01/02/2007 |
| 7141262 | Method for obtaining a TGF-beta enriched protein fraction in activated form, protein fraction and therapeutic applications The invention concerns a method for obtaining a highly enriched TGF-beta protein fraction in activated form, from a liquid solution rich in proteins said to be soluble in the aqueous phase of milk and/or of whey, said method comprising the following steps; a) adjust... | 11/28/2006 |
| 7141171 | Membrane cascade-based separation The present invention provides counter flow cascade separation systems useful to separate solute/solute pairs present in a solvent. The separation systems include a series of interconnected stages with each stage comprising a combination of a diafilter preferentiall... | 11/28/2006 |
| 7118772 | Inulin infused fruit and method of preparation Dried foods infused with inulin are provided, especially whole fruit pieces. Such products are characterized as food pieces having a water activity ranging from about 0.15 to 0.5. The foods can comprise about 1% to 30% inulin. The inulin has a D.P ranging from about... | 10/10/2006 |
| 7118776 | Phytase-treated acid stable soy protein products This invention is directed to an acidic beverage composition, comprising; (A) a hydrated protein material having a combination of an inositol-6-phosphate content, an inositol-5-phosphate content, an inositol-4-phosphate content and... | 10/10/2006 |
| 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 adding such volumes or types of materials into the product as would af... | 09/19/2006 |
| 7101585 | Ultra high pressure homogenization process for making a stable protein based acid beverage This invention is directed to a process for preparing a stable suspension of an acid beverage, wherein a hydrated protein stabilizing agent (A) and a flavoring material (B) are combined as a preblend (I) and combined with either a slurry of a homogenized protein mat... | 09/05/2006 |
