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One pet-friendly inventor patented "a device for watering pets, e.g., a dog or cat." The device, he helpfully noted, "has the general shape of a toilet."
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| Number | Title | Issue Date |
| 7166312 | Process for stabilizing proteins in an acidic environment with a high-ester pectin A process is described wherein there is added to an acidic environment, which contains at least one protein, a block-wise enzymatically de-esterified pectin, and wherein the pectin is a high ester pectin. Also described is a recombinant pectin methyl esterase. ... | 01/23/2007 |
| 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 |
| 7101584 | Micro-molecular hyper-saturation of conventional cooking oils for high altitude and confined space applications The instant invention is directed toward a process of Micro-Molecular Hyper-Saturation or Microsaturation, which results in transforming common, whole, Essential Fatty Acid (EFA) rich cooking oils into a product exhibiting increased shelf life wile simultaneously el... | 09/05/2006 |
| 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 |
| 6905717 | Edible emulsion comprising live micro-organisms and dressings or side sauces comprising said edible emulsion Dressing of W/O/W type containing bifidus m.o. in the internal waterphase. The m.o. can be present for taste reasons, but also for nutritional reasons. The emulsions are characterized in that the outer water phase comprise 0.1-9% organic acids. ... | 06/14/2005 |
| 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 |
| 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 |
| 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 |
| 6511661 | Bacterial strain, processed plant extracts, compositions containing same, processes for their preparation and their therapeutic and industrial applications The present invention discloses: (i) a non-pathogenic probiotic microorganism and its probiotic/therapeutic uses; (ii) a formulation comprising an aqueous solution of a volatile fraction (VF) prepared from the extract of at least one plant derived materia... | 01/28/2003 |
| 6495187 | Method for the use of isolated soy protein in the production of fresh, unripened cheese analogs and cheese analogs The present invention relates, in general, to fresh, unripened cheese analog and a method for making a fresh, unripened cheese analog by incorporating isolated soy protein. The invention also relates to hard, ripened cheeses or cheese analogs and methods ... | 12/17/2002 |
| 6458394 | Process for the uniform coloration of cheese An improved method for the uniform coloration of cheese comprises binding or associating a food grade water-soluble annatto colorant with a renaturable casein carrier which is then dispersed within the milk source that is processed into the final cheese p... | 10/01/2002 |
| 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 |
| 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 |
| 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 |
| 6224914 | Process for incorporating whey proteins into cheese using transglutaminase The present invention provides a cheese curd containing a substantial proportion of whey protein products and curded proteins originating from a dairy liquid containing casein, as well as a process for making the cheese curd. The process includes the sign... | 05/01/2001 |
| 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 |
| 6127142 | Microbially derived enzymes having enhanced milk clotting activity and method of producing same A method of producing a milk clotting enzyme including the steps of (a) fermenting a strain of Rhizomucor miehei or Aspergillus oryzae to form a fermentation product having a glycoslated Rhizomucor miehei aspartic protease and other proteins, and (b) subj... | 10/03/2000 |
| 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 |
| 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 |
| 6093424 | Process for making cheese using transglutaminase and a non-rennet protease The present invention provides a cheese curd that contains protein products originating from a dairy liquid containing casein and whey protein. In order to obtain the cheese curd, the dairy liquid is acted upon by a transglutaminase and a non-rennet prote... | 07/25/2000 |
| 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 |
| 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 |
| 5866180 | Method for production of an acidified edible gel on milk basis The method for production of an acidified edible gel on milk basis comprises addition of transglutaminase to milk, followed by a heat treatment. Hereby a functionally and/or organoleptically satisfactory edible gel is obtained, which can be used as a yogh... | 02/02/1999 |
| 5846579 | Hard cheese having greater resilience and a fuller flavor Hard cheese containing gelatin, as well as a method for making it, is disclosed. The method comprises the steps of adding a starter culture to milk, ripening the milk, adding rennet, breaking the resulting coagel to curd, agitating the curd, drawing off w... | 12/08/1998 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 5549916 | Process for preparing low fat cheese products A low fat cheese product is prepared by mixing liquid milk with a lactic acid producer to prepare a cheese formulation solution. A clotting enzyme, e.g. rennet, is added to the solution, and the solution is then coagulated to form a curd in a whey solutio... | 08/27/1996 |
| 5482723 | Lactic acid bacteria, antibacterial substance produced by the bacteria, fermented milk starter containing the bacteria, and process for producing fermented milk by using the starter Disclosed herein are Streptococcus salivarius subsp. thermophilus and variants thereof capable of producing an antibacterial substance which is a peptide or protein or a conjugate thereof, the antibacterial substance produced by the bacteria, and processe... | 01/09/1996 |
| 5472718 | Cheese product and method of preparing Milk is curdled by adding a suitable coagulant, other additives optionally also being added, and a mesophilic starter culture is applied, after curdling, cutting the curd formed and separating off the whey, and pressing the cheese mass, wherein live yoghurt bacteri... | 12/05/1995 |
| 5447731 | Process and an apparatus for the preparation of cheese A process and an apparatus for the production of cheese on the basis of milk or milk products where after pasteurizing and partially cooling the material, said material is subjected to membrane filtration, further cooling, dosing of rennet and starter and... | 09/05/1995 |
| 5431931 | Method for manufacture of low fat pasta filata cheese A method for manufacture of pasta filata cheese from skim milk or fat reduced milk having less than about 2% fat. A culture is added to skim milk and the skim milk is fermented to provide a cultured skim milk. The cultured skim milk is dried to provide a ... | 07/11/1995 |
| 5429829 | Cheese manufacturing method The cheese manufacturing process of this invention includes separating milk into skim milk and cream fractions, coagulating the the skim milk fraction at high temperature (120°-190° F.) to produce curds, and combining the curds with the cream fraction. ... | 07/04/1995 |
| 5395630 | Process for preparing low fat cheese products A low fat cheese product is prepared by mixing liquid milk with a stabilizer, e.g. carrageenan, and a lactic acid producer to prepare a cheese formulation solution. A clotting enzyme, e.g. rennet, is added to the solution, and the solution is then coagula... | 03/07/1995 |
| 5395631 | Method for preparing a cheese product A cheese product having a low level of saturated fat and cholesterol, a high level of polyunsaturated fat and good organoleptic properties is prepared by adding a fat-based cream to skim, semi-skimmed or low fat milk to a cheese vat and processing using c... | 03/07/1995 |
| 5378478 | Manufacture of cheese products with polyol polyester fat substitutes The present invention is directed to a method for the manufacture of a natural cheese. In the method, moisture, salts and lactose are removed from skim milk by ultrafiltration and diafiltration to provide a retentate having between about 60% and about 85%... | 01/03/1995 |
