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Food Or Edible Material: Processes, Compositions, And Products > Fermentation Processes > Of Milk Or Milk Product > Preparation Or Treatment Of Cheese Curd Or Cheese Preparation Or Treatment Of Cheese Curd Or CheesePreparation Or Treatment Of Cheese Curd Or Cheese patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.07/26/07 - 20070172548 - Heat-stable concentrated milk product The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have ... 07/26/07 - 20070172547 - Antibacterial compositions The present invention aims at preventing foodborne infections. As a candidate for this purpose, the inventors focused on antibacterial acidic liquid diets, which are acidic due to comprising fermented dairy products as protein source. The antibacterial activity of the acidic liquid diets was compared with the antibacterial activity of a ... 07/12/07 - 20070160712 - Acidified whey protein compositions and methods for making them Embodiments of the invention relate to whey protein compositions that can be incorporated into food or beverage products that provide supplemental amounts of protein. The acidified whey protein compositions of the present invention may comprise a liquid whey protein and an acidulant. The liquid whey protein and the acidulant may ... 07/12/07 - 20070160711 - Carboxypeptidase for cheese ripening The present invention relates to a process for the flavour development in a fermented food whereby a carboxypeptidase is used. ... 05/17/07 - 20070110848 - Cheese flavor composition and process for making same The present invention provides a cheese flavor composition and a process for preparing a cheese flavor composition comprising the steps of (a) contacting a protein containing dairy product with a lactic acid culture to form a reaction mixture at a temperature of about 25 to about 45° C. for about ... 04/19/07 - 20070087082 - Method for producing fermented milk containing angiotensin converting enzyme inhibitory peptide and method for producing whey There are disclosed methods for producing fermented milk and whey that enable effective production in high yield of fermented milk and whey having high content of an ACEI peptide that is highly safe and applicable to pharmaceuticals, functional foods, health foods, and the like. The methods are: a method including ... 04/05/07 - 20070077332 - 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 in the production of flavor enhanced fresh cheese or ... 03/15/07 - 20070059399 - Production of protein composition from a dairy stream and its use as an ingredient in the manufacture of a cheese The invention described is a process for manufacturing a dairy ingredient particularly suited for use in cheese manufacture. The process involves treating a dairy stream under conditions to form a protein concentrate and serum. The stream may optionally be split and different conditions/reactants used in each separate stream to modify ... 03/15/07 - 20070059398 - Process for preparing a modified dairy product The invention provides a method of preparing or modifying a cheese or cheese-like product comprising mixing into a cheesemaking mixture or a product, a heat-killed ferment of an exopolysaccharide-producing-microorganism without separating the exopolysaccharide from the other components of the ferment. The invention also provides an analogous method for modifying a ... 03/01/07 - 20070048403 - Modular mobile dairy plant The present invention is a modular, self-contained, mobile dairy-processing plant capable of producing cheese and other dairy products from raw milk stored within the device and able to be moved to various locations in a simple and easy manner using various systems constructed in the mobile plant. The plant takes ... 02/22/07 - 20070042081 - 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, characterised in that during the phase of preparation of the milk which has a low content of exogenous calcium salts, the milk is ... 01/18/07 - 20070014894 - Cheese products provided with a soft extruded cheese texture and fermented milk product taste and method for producing said cheese products Method for producing novel cheese products having a fibrous texture and a fresh and lactic taste by processing an initial raw material which includes a drawn-curd cheese having a firm and fibrous texture, adding a defined quantity of fermented milk product and processing the mixture. ... 01/18/07 - 20070014893 - Method of and apparatus for cheese processing An apparatus for and method of processing cheese milk and producing cheese therefrom. The apparatus includes a pair of vats each having an inlet and an outlet. The outlet of the first vat is connected to the inlet of the second vat by a conduit. The second vat is mounted ... 01/04/07 - 20070003666 - 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 with the composition including yogurt and a milkfat fluid; and forming a blend ... 01/04/07 - 20070003665 - Novel 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 steam or in a water bath. This process makes it ... 01/04/07 - 20070003664 - Method for strengthening a protein-containing product and a protein-containing product The disclosure relates to a method for strengthening the structure of protein-containing products, such as food products, by using modified protein to form disulfide bonds between the proteins in a heat treatment to form a protein network. The disclosure also relates to products prepared with the method. ... 12/21/06 - 20060286209 - Cultured dairy products and methods of manufacture The present invention is directed to cultured dairy products and more particularly to cultured cream cheese compositions which are prepared without a whey-separation step and which have reduced levels of cultured dairy materials. The present invention also relates to methods of making such cultured dairy or cream cheese products. The ... 12/14/06 - 20060280839 - 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 fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure ... 11/09/06 - 20060251763 - Phospholipase variants The inventors have used protein engineering to develop variants of fungal phospholipases. Starting from a parent phospholipase, they have modified the amino acid sequence to arrive at variants which have phospholipase activity (generally, at roughly the same level as the parent enzyme) and have a lower lipase activity on triglycerides ... 09/28/06 - 20060216375 - Methods and apparatus for the reduction of moisture variability in large cheese blocks The present invention is directed to processes for making blocks of cheese having reduced moisture variability using controlled cooling of cheese curd to form the final cheese blocks. ... 09/28/06 - 20060216374 - Methods and apparatus for the reduction of moisture variability in large cheese blocks The present invention is directed to processes for making blocks of cheese having reduced moisture variability using controlled cooling of cheese curd to form the final cheese blocks. ... 09/28/06 - 20060216373 - Manufacture of large cheese blocks having reduced moisture variability The present invention is directed to a process for making a block of cheese having reduced moisture variability. A bulk container having a bottom and sidewalls, and a tube having a fill end and an opposite discharge end, are provided. The discharge end of the tube is positioned at an ... 08/24/06 - 20060188606 - Process for producing cheese A cheese production process of the present invention includes stretching cheese curds in hot water and contacting the cheese curds and a texture modifier capable of binding or adsorbing calcium either before or simultaneously with the stretching so as to enable the obtaining of cheese having a preferable rice cake-like ... 07/20/06 - 20060159804 - Dairy protein process and applications thereof The invention provides a dried milk protein concentrate which has high denatured whey protein content and is calcium depleted. Processes for preparing the product are also provided. The product is useful in preparing cheese, particularly for reducing the formation of nuggets (thin protein rich gels of a different colour) in ... 06/29/06 - 20060141096 - Yogurt-cheese compositions Technique for making a Low-Fat Yogurt-Cheese-Oil Composition, including: forming a milkfat-oil composition including a milkfat fluid and an oil; combining yogurt with the milkfat-oil composition to form a yogurt-milkfat-oil composition; combining milk protein with the yogurt-milkfat-oil composition; and forming a blend including the milk protein and the yogurt-milkfat-oil composition. Low-Fat ... 04/20/06 - 20060083822 - Cheese and methods of making such cheese Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion ... 04/20/06 - 20060083821 - Blended cheeses and methods for making such cheeses Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripended, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and optionally one or more other ingredients with a mass of heated soft or firm/semi-hard cheese. ... 04/20/06 - 20060083820 - Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to ... 04/13/06 - 20060078647 - 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 fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure ... 03/23/06 - 20060062873 - Curds for processed and imitation cheese, cheese products produced therefrom, novel intermediate products and methods of making same Methods of making novel cheese curds and cheese products comprise the steps of providing a fluid milk protein source containing casein; mixing a milk coagulating enzyme into the fluid milk protein source; allowing the milk coagulating enzyme to react with the casein for a time sufficient for the fluid milk ... 03/16/06 - 20060057249 - Method for fast production of cheese curds and cheese products produced therefrom A method of making cheese curds includes the steps of: providing milk containing casein and having a solids content of between about 7% and about 25%; adjusting the pH of the milk to between about 5.8 and about 6.4; mixing a milk coagulating enzyme into the milk in a cheese ... 03/16/06 - 20060057248 - Wheyless process for the production of string cheese The present invention provides a wheyless process for preparing natural mozzarella string cheese using dry dairy ingredients. This process enables the manufacture of string cheese from non-perishable or shelf-stable ingredients such as dried milk protein concentrate and anhydrous milkfat. ... 01/12/06 - 20060008556 - 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. Hereby is produced a fermented dairy product ... 01/05/06 - 20060003051 - 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 gellan is typically used in a relatively unpurified form, the enzymes ... 12/22/05 - 20050281915 - 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 of sodium gluconate is within the range ... 12/22/05 - 20050281914 - Methods and compositions involving endopeptidases pepo2 and pepo3 The present invention concerns the methods and compositions involving endopeptidase enzymes, especially PepO2 and PepO3 from L. helveticus, and their use in reducing bitterness by cleaving bitter peptides. In particular embodiments of the invention, these methods and compositions apply to the cheesemaking process. The invention also concerns the use of ... 08/04/05 - 20050170045 - Yogurt cream cheese 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 cheese precursor to yield a combined precursor; and ... 07/07/05 - 20050147716 - Cheese having reintroduced fine particles of cheese Methods of making acid and rennet-based cheeses include processing a previous lot of milk to produce curds and whey from the previous lot of milk, and removing the whey from the curd. For cottage cheeses, curds are washed with a wash water. Whey and wash water (when used) include fine ... 07/07/05 - 20050147715 - Dairy product comprising texturizers The present invention relates to a method for improving the textural properties of a dairy product by using a combination of hyaluronic acid and a second texturizing agent for producing the dairy product, and to a dairy product comprising hyaluronic acid and a second texturizing agent. ... 06/30/05 - 20050142251 - 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 protein concentrate. A cream cheese product prepared according ... 06/09/05 - 20050123647 - Dairy product and process The invention provides a novel process of making cheese comprising the production of a coagulum which is caused to disagregate 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 ... 06/09/05 - 20050123646 - Cheese flavour ingredient and method of its production The present invention relates to a method of manufacturing a cheese flavour ingredient and an ingredient so prepared. The method comprises subjecting a protein in water mixture to proteolysis by a protease enzyme and to fermentation with a physiologically acceptable bacterium of one of the genera Enterococcus, Staphylococcus or Pseudomonas ... 06/09/05 - 20050123645 - 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 milk-clotting enzyme is allowed to react ... ### FreshPatents.com Support |