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Preparation Or Treatment Of Cheese Curd Or Cheese

Preparation Or Treatment Of Cheese Curd Or Cheese patent applications listed include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.

Related Categories:

Food Or Edible Material: Processes, Compositions, And Products


Fermentation Processes > Of Milk Or Milk Product > Preparation Or Treatment Of Cheese Curd Or Cheese



Method for making cheese
11/27/14 - 20140348978 - The present invention relates to a method for producing cheese with good flavour, especially low-salt cheese by using a lactic acid bacteria (LAB) starter culture which is glutamate decarboxylation (GAD) negative. The method may additionally involve inoculating the milk substrate with a GAD-negative Lb. helveticus strain having a high lytic...

Thioesterases and their use
09/04/14 - 20140248393 - Also disclosed are compositions comprising thioesters produced by the methods disclosed herein....

Carboxypeptidase for cheese ripening
07/24/14 - 20140205717 - The present invention relates to a process for the flavour development in a fermented food whereby a carboxypeptidase is used....

Production method of white cheese in brine using stackable trays and pallet tanks or only pallet tanks
06/12/14 - 20140161932 - Production procedure of white cheese in brine, using stackable trays and pallet tanks, or only pallet tanks, consisted of a tray for dry salting (1) with suitable depth, tight on three sides and reinforced at the corners (2) suitable for stacking and overturning. Pallet tank for maturing and storage of...

Production of cheese with s. thermophilus
05/15/14 - 20140134292 - The present invention provides methods, compositions, and systems for producing cheese with S. thermophilus and a urease inhibitor, and for producing cottage cheese with S. thermophilus that is partially or completely deficient in its ability to release ammonia from urea. The present invention also provides methods, compositions, and systems for...

Processed cheese with cultured dairy components and method of manufacturing
02/27/14 - 20140057018 - A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials and a cultured dairy component. The raw cheese is provided in a range of about 10 to about 90 weight %. The dairy materials are provided in...

Process for producing cream cheese
10/17/13 - 20130273202 - The present disclosure relates to a process for producing cream cheese using a specific combination of milk and milk fractions. It further relates to cream cheese which is characterized by a unique combination of levels of minerals, lactose and protein and which may be obtained by the process of the...

Anti-listerial mixed culture and method for producing cheese
01/10/13 - 20130011516 - The present invention discloses a method for producing a fermented dairy product, preferably cheese, comprising inoculating milk with lactic acid bacteria capable of producing a Class IIa type bacteriocin; and lactic acid bacteria capable of producing a Class I type bacteriocin....

Streptococcus thermophilus bacterium
01/03/13 - 20130004616 - The present invention provides an improved Streptococcus thermophilus. The invention is based on the surprising finding that a putative lantibiotic operon in Streptococcus thermophilus is required for community formation. The operon is a 6.4 kb region that comprises three open reading frames: a lantibiotic biosynthesis protein (dehydratase—SWISSPROT REF: Q5M6E4), a...

Fresh dairy products with satietogenic power and methods for preparing same
10/04/12 - 20120251664 - The invention concerns a fresh dairy product with low fat and sugar content and low energy density, comprising one or several satietogenic ingredients, as well as a method for making such a product. Said satietogenic ingredient(s) comprise proteins, in particular milk proteins and preferably serum milk proteins, associated with water-soluble...

Milk - plant fat - curd cheese
08/30/12 - 20120219663 - Process includes: forming milk-plant fat composition including first amount of milk composition that includes milk fat and milk protein, and second amount of plant fat composition that includes plant fat; inoculating milk-plant fat composition with lactic acid-producing bacteria; culturing the bacteria; and separating milk-plant fat composition, forming milk-plant fat-curd cheese,...

Cream cheese - type compositions
08/30/12 - 20120219664 - Process: providing concentrated milk composition including milk protein; providing plant fat composition including plant fat; combining first amount of concentrated milk composition together with second amount of plant fat composition, forming concentrated milk-plant fat composition having initial pH and having concentration by weight of water being within range of between...

Dairy product and process
07/05/12 - 20120171327 - The invention provides a method for preparing processed cheese without emulsifying salts, comprising: (a) providing a dairy liquid composition or a gelled dairy composition or both, comprising casein, at least part of which has a proportion of its divalent ions, including calcium ions, replaced with sodium or potassium ions; (b)...

Method for producing pasteurized fresh cheese
06/28/12 - 20120164273 - (d) separating a whey from the curd to obtain a cheese curd....

Process for the manufacture of cheese
03/22/12 - 20120070537 - The present invention relates to an improved process for the manufacture of cheese, in particular hard and semi-hard cheese types. There is provided a process for the manufacture of a natural cheese comprising the steps of inoculating milk with a bacterial starter culture, adding rennet to form a curd, and...

Cold-active beta-galactosidase, a method of producing same and use of such enzyme
03/08/12 - 20120058223 - A novel cold-active beta-galactosidase is enzyme specific for lactose. The enzyme is thus useful in e.g. the food industry for catalyzing at low temperatures the hydrolysis of lactose disaccharide into its constituent monosaccharides, glucose and galactose. A method produces the cold-active beta-galactosidase by recombinant DNA technology....

Method and equipment for preparing cheese or a cheese product
12/15/11 - 20110305796 - The present invention relates to a method and to equipment for preparing cheese or a cheese product containing at least one heat-sensitive compound having a positive nutritional effect such as a probiotic bacterium. The preparation method of the invention comprises: hot mixing a cheese paste and at least one compound...

Method for producing modified milk
09/29/11 - 20110236529 - Provided is a method whereby a dairy product having a rich and creamy texture can be obtained by reducing or removing a reaction inhibitor of a protein deamidating enzyme contained in a raw material milk having low heat history to thereby more efficiently and more effectively treat the raw material...

Lactobacillus acidophilus nucleic acid sequences encoding protease homologues and uses therefore
06/23/11 - 20110151053 - Protease-like nucleic acid molecules and polypeptides and fragments and variants thereof are disclosed in the current invention. In addition, protease-like fusion proteins, antigenic peptides, and anti-protease-like antibodies are encompassed. The invention also provides vectors containing a nucleic acid molecule of the invention and cells into which the vectors have been...

Cheese and methods of making such cheese
04/28/11 - 20110097441 - Methods of preparing cheese products are described. The methods may include the step of converting at least a portion of a protein containing starting milk into discrete curd particles, and forming the curd particles into a cheese precursor. The cheese precursor may be combined with a slurry to form an...

Process and system for cooking cheese with a substantially invariable energy transfer
02/24/11 - 20110045131 - A process for transferring energy to the contents of a vat. An embodiment transfers an amount of heat energy needed to heat cheese curd and whey inside the vat according to a specified time and temperature. An energy substrate, such as steam and/or water, carries heat energy to a vat...

Growth medium for lactic acid bacteria
01/27/11 - 20110020494 - The present invention provides lactic acid bacterial cultures. In some particularly preferred embodiments, the present invention provides cultures comprising lactic acid bacteria, a dairy substrate (e.g., milk or cream), at least one formate source, and at least one purine source. In some further embodiments, the cultures comprise exogenous lactase enzyme....

Cream cheese and method of manufacture
01/27/11 - 20110020495 - A method for making a high fat cream cheese product with enhanced creamy texture. A milk source and an optional fat source can be combined to form a standardized milk base having a first fat level of about 7% or less, which is then inoculated with a bacteria starter culture...

Coagulation of milk
01/13/11 - 20110008492 - The present invention relates to methods for coagulating bovine milk and making cheese using a coagulant substantially identical to a chymosin originating from an animal of the Tylopoda suborder....

Methods for casein production
12/02/10 - 20100303958 - Embodiments of the invention are directed to a process involving microfiltration of milk, providing a product that is useful as a source of casein and another product that is useful as a source of whey protein. Another embodiment of the invention is directed to preparing milk products like casein, dairy...

Method for making cheese
07/15/10 - 20100178387 - The present invention relates to a method for making cheese of the continental type or the cheddar type, especially reduced-fat or low-fat cheese....

Cheese-like food obtained from fermented soymilk and process for producing the same
07/01/10 - 20100166912 - An object of the present invention is to solve the problems of the conventional cheese-like foods prepared by using soymilk and production method thereof, such as necessity for soymilk in a special composition with its oils and sugars removed and elongation of the production period until completion for aging by...

Lactose-positive recombinant leuconostoc strain
05/13/10 - 20100119648 - The present invention provides a Leuconostoc bacterial strain for use in the diary industry to prevent the growth of pathogenic micro-organisms and thereby ensure the quality and safety of milk products produced by fermentation, including cheese, yoghurt, sour cream, buttermilk and kefir products. The Leuconostoc bacterial strain of the invention...

Maize nucleotide sequence coding for a protein with transglutaminase activity and use thereof
04/15/10 - 20100092606 - The invention relates to a DNA molecule from maize which codes for a protein with TGase activity and to a gene expression vector comprising said DNA molecule. The invention also relates to the use of the aforementioned DNA molecule or vector in order to produce transformed cells capable of expressing...

Method for producing cheese
04/15/10 - 20100092607 - The present disclosure relates to a method for producing cheese in which the method includes the steps of: providing dairy milk, which could be a skimmed milk and cream mixture; producing a gel-type curd/whey mixture by coagulation; and cutting the curd/whey mixture in a cheese processor such that the whey...

Yogurt-cheese compositions
04/15/10 - 20100092608 - 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...

Method for producing cheese
03/04/10 - 20100055240 - The present invention relates to a method of producing curd or cheese from a milk composition comprising the following steps: • adding to milk composition a protein hydrolysate, and/or a peptide and/or a mixture of peptides; • heat-treating the milk composition after that the protein hydrolysate is added; • coagulating...

Liquid composition comprising an aspartic protease
01/14/10 - 20100009033 - The present invention provides a liquid composition comprising: (i) an aspartic protease; and (ii) an inorganic salt and/or a polyalcohol; in which composition; the sum concentration of sorbate, benzoate and alkyl esters of para-hydroxybenzoate is less than 0.010 mol/l; the standard plate count <100 in 1 ml; yeast count <10...

Amylose and amylopectin derivatives
12/24/09 - 20090317513 - Disclosed herein is a method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent....

Cheese products containing galacto-oligosaccharides and having reduced lactose levels
12/03/09 - 20090297660 - The processes described herein are directed to cream cheese products containing galacto-oligosaccharides and having significantly reduced lactose levels. More specifically, lactose-containing dairy substrates are contacted with lactase enzyme(s) having hydrolytic and trans-galactosylation activities effective for converting at least 20 percent of the lactose in the dairy substrate to galacto-oligosaccharides. The...

Cream cheese product and its method of preparation
05/14/09 - 20090123601 - The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of...

Cultured dairy products and methods of manufacture
02/19/09 - 20090047386 - 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...