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| Number | Title | Issue Date |
| 7340818 | Method of improving the contact between bipolar plates and membrane electrode assembly of a flat panel fuel cell A flat panel DMFC (direct methanol fuel cell) includes a first electrode plate, a set of membrane assemblies, at least a bonding sheet, a second electrode, and fuel container base. Because of the gap between the first/second electrode plates and the membrane assembl... | 03/11/2008 |
| 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 |
| 7232582 | Fuel cell First and second separators include first and second metal plates. The first metal plate has first embossed protrusions protruding toward a membrane electrode assembly to form an oxygen-containing gas flow passage. The second metal plate has second embossed protrusi... | 06/19/2007 |
| 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 |
| 7041323 | Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd The present invention relates to the field of cheese manufacturing. In particular, there is provided a novel method for making cheese involving the preparation of a cheese curd using a curdling agent and wherein a lactic acid bacterial starter culture is introduced ... | 05/09/2006 |
| 6982100 | Method for cheese manufacture A method for increasing the yield and quality in the manufacture of cheese from a selected volume of milk in which the volume of milk has been fortified with additional dairy components that increase the solids and includes pre-acidification of the fortified milk pr... | 01/03/2006 |
| 6955828 | Cheese ripening process Methods for accelerated cheese ripening using a biological agent, in particular microorganisms, wherein the biological agent has been treated with a surface active agent, (e.g. a detergent or surfactant) and wherein the biological agent is not an attenuated bacteria... | 10/18/2005 |
| 6902750 | Method for the manufacture of process cheese A method for eliminating the uncooked curd defect in process cheese products associated with fortification of milk during the natural cheese make process. This fortification results in a significant increase in the amount of calcium bound in the casein micelle. The ... | 06/07/2005 |
| 6893670 | Cheese ripening process A method for accelerated cheese ripening using a primary starter culture and an attenuated bacterial starter culture, the attenuated bacterial starter culture is treated with surface active agents. ... | 05/17/2005 |
| 6872411 | Process for the manufacture of probiotic cheese A process for the manufacture of a probiotic cheese, such as Cheddar cheese, comprises adding a 0.0-5.5% inoculum of a strain of Lactobacillus paracasei, which is non-pathogenic, acid and bile tolerant and adherent to human epithelial cells, as a starter adju... | 03/29/2005 |
| 6861080 | Dairy products with reduced average particle size The present invention relates to superior dairy products which have firmness qualities and textural qualities not observed in conventional dairy products. The dairy products of this invention have average fat particle sizes of less than about 0.8 microns, preferably... | 03/01/2005 |
| 6800307 | Cooked sausage and method for making the same A cooked sausage is provided comprising a mixture of a meat emulsion and a fermented milk product preferably having a pH of 4.6 or more. The fermented milk product is substantially homogeneously dispersed through the meat emulsion and the mixture has a pH of about 5... | 10/05/2004 |
| 6749873 | Cheese yield enhancing method Herein is disclosed a cheese yield enhancing method in a cheese manufacturing method including a process of separating a cheese curd from a whey after a milk coagulating treatment of a material milk by a milk coagulating enzyme, said cheese yield enhancing method co... | 06/15/2004 |
| 6649199 | Process for manufacturing a fermented food product using cell extracts The invention relates to a process for manufacturing a fermented food product, which enables the maturation phase of said product to be shortened and its organoleptic to be improved. The process is characterized by the addition to the raw material of a cl... | 11/18/2003 |
| 6649200 | Cheese ripening process A method for cheese ripening using a primary starter culture and an attenuated starter culture, wherein the attenuated starter culture is treated with a surface active agent, such as SDS, which substantially kills all of the attenuated starter culture cel... | 11/18/2003 |
| 6572901 | Process for making a cheese product using transglutaminase The current invention provides an improved process for making a cheese product using transglutaminase. The method comprises the steps of providing a dairy liquid, crosslinking and curding the dairy liquid by adding an acidifying agent and a transglutamina... | 06/03/2003 |
| 6485762 | Microfiltration of skim milk for cheese making and whey proteins Microfiltration of skim milk is carried out in combination with in-process pH reduction to provide a retentate useful for cheese making which is concentrated to a concentration factor of 7× to 12× and contains a ratio of calcium to total protein which i... | 11/26/2002 |
| 6458393 | Cottage cheese having porous curd The present invention is directed to cottage cheese having a more porous curd. The resulting curd is less dense than conventional cottage cheese curd. The more porous cottage cheese curd allows the cottage cheese dressing to permeate the curd. The porous ... | 10/01/2002 |
| 6303160 | High moisture cream cheese texture control A process for producing a high moisture cream cheese having desirable textural characteristics (i.e., increased firmness) is provided. More specifically, the process of the invention provides a high moisture cream cheese with significantly increased firmn... | 10/16/2001 |
| 6270814 | Incorporation of whey into process cheese The present invention provides a process cheese product made with a cheese and dairy liquid that includes casein, whey protein, and lactose, wherein at least a portion of the casein and/or whey protein in the dairy liquid is crosslinked via γ-carboxyl-&3... | 08/07/2001 |
| 6258390 | Process for making cheese A process for making cheese including: a) adding to cheesemilk a transglutaminase, incubating for a suitable period, b) incubating with a rennet so as to cause clotting, and c) separating whey from the coagulate, and d) processing the coagulate into chees... | 07/10/2001 |
| 6242016 | Rapid method for manufacture of grated parmesan cheese In accordance with the method of the present invention, dried grated Parmesan cheese particles are manufactured from milk. The fat level of the milk is standardized to about 2.0 percent. The milk is subjected to membrane processing by ultrafiltration and ... | 06/05/2001 |
| 6120809 | System and method for making enhanced cheese A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd, and a mixing means which mixes the cheese curd and the enhancing agent. By applying negative pressure to a mixture of cheese curd and e... | 09/19/2000 |
| 6096352 | Method of manufacture of cream cheese products The present invention is directed to methods for utilizing, frozen concentrated milkfat to manufacture cream cheese. Generally in accordance with the method, frozen concentrated milkfat which has been stored in a solid state is comminuted and mixed with a... | 08/01/2000 |
| 6090417 | Nutritional fortification of natural cheese and method of making The present invention provides a method of making flavorful, organoleptically pleasing natural cheese containing a nutritional supplement. In important embodiments of the method the nutritional supplement includes vitamins, minerals, antioxidants, probiot... | 07/18/2000 |
| 6054151 | Cheese flavor A process for the preparation of a Parmesan or cheese flavor which comprises ripening cheese curds with a protease, lipase and Lactobacillus helveticus and/or Lactococcus lactis.... | 04/25/2000 |
| 6036979 | Manufacture of spreadable low-fat cheese Method of manufacturing spreadable low fat fresh cheese devoid of non-dairy binding or structuring agents or added whey protein having a dry matter content of over 25% wt., a fat content of 0-10 and preferably 0-7% wt. on dry matter and a Stevens value in... | 03/14/2000 |
| 6015579 | Process for enhancing the incorporation of whey proteins in the cheese curd A process for enhancing the incorporation of seric or whey protein in the cheese curd to be used in a continuous flow method for producing cheese. The process includes the steps of raising the temperature to between 75 and 85 degrees centigrade for a peri... | 01/18/2000 |
| 5952022 | Highly flavored cheese product and method for producing The present invention is directed to a process for producing a highly flavored cheese product in a short period of time. In the method, a mixture of cream, whole milk and non-fat dry milk is provided. The mixture has a solids content of from about 45% to ... | 09/14/1999 |
| 5942263 | Pasta filata-simulative cheese product and method of making A method of manufacturing cheese which is simulative of pasta filata cheeses, but which does not require a mixing and/or molding step, and the cheese product produced by the method, are disclosed. The method includes the steps of pre-acidifying milk; ripe... | 08/24/1999 |
| 5882704 | Process for the production of cream cheese-like products A production process for cream cheese-like products by fermenting a cream mix comprising 2 to 15 wt. % of a protein component, 2 to 15 wt. % of a carbohydrate assimilable by lactic acid bacteria, 10 to 50 wt. % of a fat component, 40 to 75 wt. % of water ... | 03/16/1999 |
| 5863573 | Process for producing cheese A process for producing cheese, in which an enzyme preparation comprising a specific protease is added to cheese milk in the course of the process.... | 01/26/1999 |
| 5851577 | Processed cheese made with yogurt The processed cheese product of the present invention contains natural cheese, a dry component selected from the group consisting of whey protein concentrate, non-fat milk solids and mixtures thereof and yogurt. In the method of the invention for making a... | 12/22/1998 |
| 5800849 | Cheesemaking with recombinant aspartic protease A process of producing cheese in improved yields, wherein a recombinant aspartic protease, derived from Rhizomucor miehei or Rhizomucor pusillus, is added to milk in sufficient amounts to effect clotting of the milk, after which the resulting curd is proc... | 09/01/1998 |
| 5783236 | Manufacture of particulate natural cheese without block formation The present invention is directed to a method for making a particulate natural cheese suitable for preparation of processed cheese, as well as for use as a natural cheese, such as a snack food and shreds for cheese toppings. In the method, a milk coagulum... | 07/21/1998 |
| 5766657 | Melt-controlled cheese and process of making A method of making melt-controlled cheese and a melt-controlled cheese are described. The method includes mixing a curd produced by adding acid to hot milk and a curd product by rennet coagulation. A cheese with taste and texture similar to natural cheese... | 06/16/1998 |
| 5766656 | Fresh, renneted cast cheese and a method of manufacturing A fresh renneted cheese having a pH value of 6.7 or below and in particular between 6.0 and 5.0 having a hydrocolloid structure which has not developed before the casein network of the cheese has developed. A method of preparing this cheese comprises addi... | 06/16/1998 |
| 5714182 | Whey protein and casein co-precipitate for texturizing dairy products A texturizing product for dairy products including yogurt and fresh cheese is prepared by adding a quantity of sweet whey proteins to a milk-based raw material to prepare a mixture having a casein:whey protein ratio of from 70:30 to 40:60 and by preparing... | 02/03/1998 |
| 5681598 | Process for producing cheese using transglutaminase The present invention relates to a process for producing natural cheese, characterized in that a transglutaminase is included therein for a reaction. The process can provide a large amount of cheese curd compared to conventional methods, making it possibl... | 10/28/1997 |
| 5676984 | Fat free cream cheese product and process for preparation thereof A process and apparatus are provided for preparing a fat free cream cheese product which approximates the flavor and consistency of traditional full fat cream cheese. According to the process of the invention, a pasteurized mixture comprising skim milk fo... | 10/14/1997 |
