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Food Or Edible Material: Processes, Compositions, And Products > Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive > Basic Ingredient Lacteal Derived Other Than Butter Substitute In Emulsion Form > Cheese Or Cheese Type Product Cheese Or Cheese Type ProductCheese Or Cheese Type Product 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.08/02/07 - 20070178212 - Method and system for making sliced cheese A method and system are provided for forming sliced cheese directly from a quantity of cheese, without the need to thermally process the cheese. In general, cheese slices are formed from a quantity of cheese in which at least one discrete cheese piece is introduced into an elongated chamber having ... 07/19/07 - 20070166448 - Method and system for making extruded portions of cheese A method and system are provided for portioning a cheese mass to be sliced and shredded directly from a quantity of bulk cheese, without the need to thermally process the cheese. The cheese extrudate strands and sheets are cut to provide discrete cheese shreds and slices, and can be automatically ... 07/05/07 - 20070154612 - Method of manufacture for shelf stable pasteurized cheese shreds Shelf stable cheeses, especially shredded cheeses, and the manufacture thereof. Cheeses of the invention have good melting properties, are microbiologically safe and resistant to the growth of mold and pathogens when stored at room temperature, and can maintain physical integrity when subjected to temperature abuse. The cheese may be comprised ... 06/14/07 - 20070134396 - Modified whey protein for low casein processed cheese A processed cheese and method of forming the processed cheese are provided. The processed cheese generally includes between about 14 to about 16 protein, about 45 to about 50 percent moisture; and a ratio of casein protein to whey protein at least about 60:40. The method of forming the processed ... 05/10/07 - 20070104847 - Purification of beta casein from milk A method is provided for obtaining β-casein from skim milk. Purification of β-casein from milk is achieved through a process of microfiltration using cross-flow polymeric microfiltration membranes. Cooling of the milk prior to microfiltration results in improved separation of β-casein from the other milk serum proteins. Further filtration and demineralization ... 05/03/07 - 20070098872 - 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. ... 04/05/07 - 20070077342 - High moisture, low fat cream cheese with maintained product quality and method for making same The present invention relates to methods for providing a high moisture low fat cream cheese product with high whey protein content that has a texture similar to normal cream cheese. More particularly, the invention provides a method of making a high moisture low fat cream cheese product with high whey ... 03/29/07 - 20070071868 - Apparatus for the selectively shrinking a film wrapped around a product The invention relates to an apparatus for selectively shrinking a film, which is wrapped around a product (P), comprising a frame (9), a driven conveyor (1) mounted on said frame (9) and intended to transport sequentially a plurality of products (P), a heat source (5) arranged under the conveyor (1) ... 03/22/07 - 20070065560 - Method for modifying the texture of a dairy product The invention provides a process for preparing cheese, a cheese-like product, a yoghurt or a dairy dessert without removing whey. It comprises providing a dairy starting material comprising casein and a quantity of undenatured (native) whey protein; adjusting the pH, if required, to a preselected point in the range 5.0-8.0; ... 03/22/07 - 20070065559 - Semi-finished food product and a process for preparing it A semi-finished food product is provided for preparing, terrins, mousses, cakes and the like. It comprises 30-60 wt % soft fresh cheese, 15-50 wt % cream and/or milk and 0.3-2 wt % polysaccharide gelling agent, and it is substantially free of egg yolk, gelatin and starch. It includes 2.5-9 wt ... 02/08/07 - 20070031567 - Cheese with calcium lactate crystal inhibitor A calcium lactate crystal inhibitor is added to the typical cheese-making recipe to inhibit the growth of calcium lactate crystals as the cheese ages. The calcium lactate crystal inhibitor is preferably a sodium salt of an organic acid, and is preferably added with sodium chloride or shortly after sodium chloride ... 12/21/06 - 20060286253 - Method for liquefaction of cured cheese A method is disclosed for liquefaction of cured cheese. Firstly a liquid mixture with a dry matter content of at least 25% by weight is produced having the dry matter content consisted mainly of milk dry matter. Said mixture is kept at a pressure of about 0.5 bar to 1.5 ... 12/14/06 - 20060280853 - Method of preparing a cheese flan A process for preparing a cheese flan comprising the preparation of a mixture from milk, sugar, unripened cream cheese and liquid egg, flavoured with cinnamon and lemon rind, the linear dosing of the mixture obtained and liquid caramel in a vacuum sealed container; and baking of the product by pasteurization ... 11/02/06 - 20060246199 - Low-carbohydrate food product and method of manufacturing A cheese product that is low in carbohydrates, fat, and cholesterol is manufactured by placing a quantity of pre-cooked cheese on an infeed portion of a twin-belt grill, cooked by conveying the cheese through a cooking portion of the grill wherein the cheese is contacted by upper and lower cooking ... 09/07/06 - 20060198938 - Processed cheese made with soy A method for preparing processed cheese containing significant levels of soy protein which possesses melt, firmness, and flavor characteristics similar to regular processed cheese is provided. The method provides a mixture including a dry particulate soy protein ingredient containing soy protein having a molecular weight of about 4,000 to about ... 08/03/06 - 20060172054 - Process for mozzarella-type cheese The invention is directed to an improved process of producing mozzarella-type cheese. The process starts with a liquid dairy substrate that is cultured and coagulated. The coagulated dairy substrate is cut, and the curds are separated from the whey and collected to form a base curd. The base curd is ... 07/20/06 - 20060159825 - Cheese compositions and related methods Cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions are provided. Cheese compositions of the invention include casein protein, non-casein protein, non-pregelatinized, modified starch, and a fat component having a low amount of trans-fat (e.g., about 5% or less of trans-fat by weight of the ... 06/22/06 - 20060134298 - Dairy product and process Described are methods for retarding or inhibiting the breakdown of intact casein in cheese using high pressure treatments. Also described are methods of making processed cheese using pressure treated cheese. ... 06/22/06 - 20060134297 - Pre-mix formulations comprising ingredients for dairy products Ingredients and methods of using ingredients to produce dairy based food products. The ingredients may include milk protein concentrate, fat containing powders and other compounds including sweetening agents, flavours, preservatives, salts and emulsifiers. Food products that can be made according to the invention include yoghurt, cheese, cheese spreads, sweet spreads, ... 06/01/06 - 20060115569 - 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 one GRAS food additive in ... 05/25/06 - 20060110518 - Unique method of baking parmesan cheese and creating a variety of resulting products This invention is directed toward a new snack food made from Parmesan cheese, and a method of making the same. The invention teaches a baking process by which Parmesan cheese is baked within a specific temperature range for a specified period of time. The resulting product can then be eaten ... 05/11/06 - 20060099317 - Milk-coagulating enzyme originating in bacterium and process for producing cheese using the same The present invention relates to a milk-coagulating enzyme of bacterial origin and a process for producing cheese by using this enzyme, namely, an enzyme that is produced by a bacterium belonging to the genus Paenibacillus and exhibits milk-coagulating activity, characterized by having the following enzymological properties: 1) function: having an ... 05/04/06 - 20060093723 - Shelf stable cheese composition and method of preparation An acidified shelf-stable cheese composition and method of preparation are described. The resulting acidified shelf-stable cheese composition does not require refrigeration and exhibits desirable organolyptic properties. ... 04/20/06 - 20060083843 - Doughless pizza and method of making same A doughless pizza and method of making same wherein the doughless pizza utilizers a container (1), rather than a crust, to keep traditional pizza ingredients intact. To make the present invention, a user selects a container (5), adds a predetermined amount of pizza sauce to the container (6) and adds ... 04/20/06 - 20060083842 - Puffed cheese product and process for making same A dried, crisp, puffed cheese food product and a process for making it is provided wherein surfaces of low fat cheese precursor pieces containing about 12 to about 24 percent moisture are contacted with polysaccharide, followed by tempering the coated pieces by holding them in a moisture-tight environment, prior to ... 03/23/06 - 20060062885 - Imitation cheese compositions for use in the manufacture of cheese loaves, slices, and the like, and method of producing such compositions An imitation cheese composition having a fracturability of about 4.9 N to about 9.8 N at 21° C., the composition containing moisture, preferably in an amount that is at least 55% by weight, a hydrocolloid, a cheese-derived component, preferably in an amount less than about 15% by weight of the ... 02/23/06 - 20060040037 - Prodigy pizza-john endicott's original low-carb pizza The process of composition applies the use of cheese in place of traditional flour based crust. Upon the baking process of heating the pie to approximately 350 degrees for about fifteen minutes the cheese forms a bond with the cheese on top of the pizza sealing in the contents. The ... 02/16/06 - 20060034996 - Processed cheeses comprising dietary fiber gel According to the present invention, fat and caloric content of processed cheeses can be reduced by the replacement of a portion fat content normally found in processed cheeses with an equal amount of dietary fiber. The result is that fat and caloric content of processed cheeses can be manipulated with ... 02/16/06 - 20060034995 - Shredded cheese product and method of making the same A shredded cheese product blend and a method of making such a shredded cheese product blend is disclosed in which the blend is a mixture of one or more types of shredded cheese and one or more kinds of vegetable and/or fruit particles, and optionally also includes one or more ... 02/09/06 - 20060029714 - Direct lactic acid set fresh mozzarella cheese This invention relates to a process for making mozzarella cheese using lactic acid as the acidifying agent. Mozzarella cheese is currently acidified with either vinegar or citric acid. Either of these ingredients add undesirable taste. Mozzarella cheese made with vinegar or citric acid has a shelf life of about 25 ... 01/12/06 - 20060008572 - Method for preparing a crumbly dairy product with expanded structure Method for the preparation of a crumbly, and expanded dairy product, comprising the steps of subjecting a hard cheese with a humidity content lower than or equal to 45% to a microwave treatment until a crumbly and expanded product with a humidity content lower than 15% is obtained, which is ... 01/12/06 - 20060008571 - Method of producing an uncooked pressed cheese paste and paste thus obtained The invention relates to a method of producing an uncooked pressed cheese paste, comprising the following steps: a curd is obtained from the coagulation of raw milk and/or milk which has been seeded with ferments; the curd is pressed in order to produce a volume of tomme; the tomme is ... 01/12/06 - 20060008570 - Method and device for continuously emulsifying process cheese or the like, and method and apparatus for continuously producing process cheese or the like Objects of the present invention are to provide a continuous emulsification process and equipment therefor in which exact viscosity is measured inline and production conditions are controlled automatically, and a continuous production method for process cheese type and equipment therefor. The present invention provides a continuous production method for process ... 12/29/05 - 20050287273 - Processed cheeses comprising dietary fiber gel According to the present invention, fat and caloric content of processed cheeses can be reduced by the replacement of a portion fat content normally found in processed cheeses with an equal amount of dietary fiber. The result is that fat and caloric content of processed cheeses can be manipulated with ... 12/29/05 - 20050287272 - Stabilization of fresh mozzarella cheese using fermented whey The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water of fresh mozzarella cheese. The resulting stabilized food product retards or limits below detection levels the ... 12/08/05 - 20050271789 - 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. ... 11/10/05 - 20050249854 - 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 ... 11/10/05 - 20050249853 - 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 ... 10/27/05 - 20050238783 - No-whey process for production of low fat hard cheese The present invention provides a no-whey process for preparing a low-fat hard cheese product with completed capture of whey proteins using a modified milk protein concentrate. The modified milk protein concentrate comprises about 82 to about 96 percent milk protein concentrate and about 4 to about 18 percent multifunctional enzyme, ... 10/20/05 - 20050233049 - Yogurt-cheese products, and methods of making the same Techniques for making a yogurt-cheese-oil product, comprising steps of: providing a milkfat-oil fluid comprising butterfat and an oil; pasteurizing the milkfat-oil fluid to produce a cheese-oil precursor; combining yogurt with the cheese-oil precursor to produce a combined yogurt-cheese-oil precursor; and homogenizing and acidifying the combined yogurt-cheese-oil precursor; producing a yogurt-cheese-oil ... 09/29/05 - 20050214430 - Low protein cream cheese The present invention is directed to cream cheese compositions in which the protein level is reduced to below 6.5 percent, and preferably between about 5 to about 6 percent, with acceptable baking properties. In order to obtain such a cream cheese composition with acceptable baking properties, a stabilizer composition is ... 09/22/05 - 20050208193 - Mozzarella-type string cheese product The invention provides a process for providing Mozzarella-type string cheese products having sufficiently good mouthfeel and textural properties so as to be suitable for direct consumption by a consumer. ... 09/08/05 - 20050196509 - Cheese for cooking in the microwave Cheeses are provided that have good melt down performance in high heat applications (e.g., in microwaves). The cheeses contain one or more melt restriction agents to prevent the fat, protein and water present in the cheese from separating during high heat applications. The cheeses also optionally one or more other ... 07/21/05 - 20050158442 - Wax-coated cheese A wax-coated cheese comprising a cheese portion, a first inner wax layer covering the cheese portion, a second outer wax layer covering the first inner wax layer, a tear strip between the first inner and second outer wax layers covering selected parts of the first inner wax layer and comprising ... 06/23/05 - 20050136168 - Novel gum application in wheyless cream cheese systems The present invention describes processes that incorporate ionic gums into wheyless cream cheese to reinforce curd structure, thus increasing product firmness. The processes involve adding a relatively small (e.g., about 0.005 to about 0.1 percent) but effective amount of the ionic gum (e.g., xanthan, gellan, carrageenan, alginate gums, low methoxy ... 06/16/05 - 20050129826 - Method for the treatment of shredded cheese with a polyene antifungal compound A method for the treatment of shredded cheese with an aqueous composition whereby the aqueous composing comprises a polyene antifungal compound e.g. notamycine and a thickening agent, e.g. xanthan. Use of a thickening agent to prevent nozzle clogging during the treatment of food, feed and agricultural products with an aqueous ... ### FreshPatents.com Support |