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| Number | Title | Issue Date |
| 7687090 | Fuel cell device assembly and frame An exemplary fuel cell device assembly includes: (i) an electrolyte sheet; (ii) a plurality of cathodes disposed on one side of the electrolyte sheet; (iii) a plurality of anodes disposed on another side of the electrolyte sheet; and (iv) a frame supporting the elec... | 03/30/2010 |
| 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 |
| 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 |
| 7083815 | Process for making yogurt cream cheese, and the resulting products A process for making a yogurt cream cheese product comprising steps of: providing a milkfat fluid having an initial butterfat content level; pasteurizing the milkfat fluid to yield a cream cheese precursor; providing a yogurt, and combining the yogurt with the cream... | 08/01/2006 |
| 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 |
| 6998145 | Process for making cheese An improved method for making cheese is provided. The method comprises pasteurizing and acidifying one or more dairy components to obtain a cheese diary product. The cheese dairy product is coagulated to form a coagulum comprising curd and whey. The coagulum is cut ... | 02/14/2006 |
| 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 |
| 6916496 | 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... | 07/12/2005 |
| 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 |
| 6902749 | Kluyveromyces lactis as attenuated starter A process for producing cheese, cheese analogues and cheese-derived products comprises contacting said cheese, analogues or products with a Kluyveromyces lactis cell or an enzyme derived therefrom. ... | 06/07/2005 |
| 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 |
| 6835404 | Manufacture of non-standard cheese products The present invention is directed to non-standard cheese products and their methods of manufacture. More particularly, this invention is directed to the manufacture of cheese products by blending a cheese analog or a cream cheese substitute, a standard cheese having... | 12/28/2004 |
| 6805886 | Feed composition for egg-laying fowl A feed for producing reduced-cholesterol brown eggs from brown-egg-laying fowl is provided. The feed contains organic chromium, bacterial culture for improving digestion, at least one enzyme for improving digestion, and at least about 2 wt. % fiber. ... | 10/19/2004 |
| 6773740 | Method for preparing cheese products and process cheese bases The present invention provides a method for preparing cheese products, and process cheese bases for use in the production of process cheese. The method generally includes mixing one or more concentrated powders derived from milk with sodium chloride, milk fat, water... | 08/10/2004 |
| 6669978 | Method for preparing process cheese containing increased levels of whey protein The present invention provides process cheeses containing casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further contains an emulsifier, milkfat, and may contain one or more... | 12/30/2003 |
| 6586025 | Use of keto acids to enhance the flavor of cheese products Process for enhancing the flavour of a cheese or of a cheese-flavoured food product whose preparation comprises a maturation step in the presence of lactic acid bacteria, characterized in that a preparation additive comprising at least one keto acid chose... | 07/01/2003 |
| 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 |
| 6506426 | Method for preparing a cheese product A method for preparing a no fat or low fat cheese product from a culture medium prepared by combining from about 50 to about 94 wt. % whole milk, from about 0 to about 45 wt. % water, and from about 0.2 to about 1 wt. % of at least one food grade, polyani... | 01/14/2003 |
| 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 |
| 6455092 | Method for making cheese products A method for making a cheese product by processing an initial substance consisting of a cheese, includes the following steps: a) thermal and mechanical treatment such as stirring the initial cheese fractionated into pieces, at a temperature less than 60°... | 09/24/2002 |
| 6419974 | Dairy products and method of preparation Refrigerated cultured dairy products such as yogurt having enhanced anti-mold stability are prepared by including minute quantities of a cultured dairy ingredient having been cultured with a propionic acid forming culture. The propionic bearing cultured d... | 07/16/2002 |
| 6372268 | Wheyless process for production of natural mozzarella cheese The present invention provides a wheyless process for preparing natural mozzarella cheese using dry dairy ingredients. This process enables the manufacture of cheese from non-perishable or shelf-stable ingredients such as dried milk protein concentrate an... | 04/16/2002 |
| 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 |
| 6183802 | Dairy products and method of preparation Refrigerated cultured dairy products such as yogurt having enhanced anti-mold stability are prepared by including minute quantities of a cultured dairy ingredient having been cultured with a propionic acid forming culture. The propionic bearing cultured d... | 02/06/2001 |
| 6113953 | Manufacture of lower-fat and fat-free pizza cheese A fat-free or lower-fat pizza cheese with excellent melt properties for baking on a pizza without the need for aging and a method of making thereof are disclosed. The process of manufacturing such fat-free or low-fat mozzarella cheese comprises mixing a f... | 09/05/2000 |
| 6103277 | Method of producing a cheese and preparing same for distribution The disclosure relates to a method of producing and preparing for distribution a cheese from milk by concentrating the milk and thereafter fermenting, evaporating and packaging the milk concentrate in finished consumer packages. The fermentation is discon... | 08/15/2000 |
| 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 |
| 6090416 | Fermented formula feed, its production, and uses A highly digestible, good preference, relatively high-quality fermented formula feed which is obtainable by mixing a soybean feed material and a wheat splinter capable of decomposing phytin in an amount of not less than that of the soybean feed material, ... | 07/18/2000 |
| 6051271 | Proteinaceous microparticles and production thereof Proteinaceous microparticles are obtained by lowering pH of a liquid mixture which contains a whey protein together with a metal element by using an acid, removing insoluble materials, raising the pH, and mixing the liquid mixture with an hydrophilic orga... | 04/18/2000 |
| 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 |
| 5948452 | Process for producing low pH by-products from waste products of cheese production A process for producing pampered whey protein. The pH of whey protein is carefully controlled and maintained substantially constant during processing to produce a protein resistance to precipitation during sterilization.... | 09/07/1999 |
| 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 |
| 5895671 | Cheese culture medium and method for preparing no fat and low fat cheese products Disclosed is a method for preparing a no fat or low fat cheese product from a culture medium prepared by combining from about 50 to about 94 wt. % whole milk, from about 0 to about 45 wt. % water, and from about 0.2 to about 1 wt. % of at least one food g... | 04/20/1999 |
| 5866385 | Lactic acid bacterial suppressor mutants and their use as selective markers and as means of containment in lactic acid bacteria Methods of isolating nonsense suppressor-encoding lactic acid bacteria, cultures and compositions of lactic acid bacteria and plasmids comprising a gene coding for a nonsense suppressor, and a method of confining extrachromosomal replicons capable of repl... | 02/02/1999 |
| 5776525 | Continuous process for producing high protein foodstuff and an apparatus useful therein A process and an apparatus for continuously and efficiently producing high protein foodstuff such as cheese curd, by continuously sprinkling and pouring a protein solution such as cow's milk or soybean milk from above onto the water surface of a warm wate... | 07/07/1998 |
| 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 |
| 5629037 | Process for making cheeses from enzyme curds A steady flow process converts a fluid proteinaceous mix to a cuttable interstage enzymatic curd and thereafter converts the enzymatic curd to a desired end cheese product. The process includes the step of initially combining an accurately metered and pro... | 05/13/1997 |
| 5612073 | Low fat cheese curd products A low fat cheese curd product including an unripened cheese curd in contact with whey solution which has calcium dissolved therein, said curd having a fat content of about 0.1-3% by weight, a pH of about 4.7-5.5 and a calcium to protein ratio less than co... | 03/18/1997 |
| 5554397 | Methods for producing cheese type food and aged type cheese from powdered milk as a starting material A method of producing cheese-type food from powdered milk as a starting material, prepared by ultrafiltrating milk, adjusting the ultrafiltrated milk to pH 5.0-5.8 and by spray-drying it, which is then heated and melted with an addition of emulsifying sal... | 09/10/1996 |
