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序号	专利名	申请号	申请日	公开（公告）号	公开（公告）日	发明人
121	Blendable cheese snack	US11463354	2006-08-09	US08372457B2	2013-02-12	Phillip Delpierre, III; Karl L. Linck; John Kieran Brody; Nancy M. Krahn; Brian L. Kaufman
A cheese product, suitable for use as a cheese snack and/or food topping includes packaging in which moist cheese components of the snack or topping are separately sealed within a secondary package, prior to both the moist cheese and dry components of the snack or topping being sealed within a common primary container. At the time of use, a consumer opens both the primary container and the secondary package, and mixes the moist and dry components within the primary container. Following mixing, the resultant mixture of moist and dry components may be consumed directly from the primary container, or be poured out of or otherwise removed from the primary container for use as a food topping on foods such as salads, pizza, or baked potatoes. The secondary package is formed from a material and sealed in a manner that effectively precludes moisture migration between the moist and dry products during storage of the unmixed snack or topping, to thereby provide a longer shelf life.
122	GLUTEN-FREE FOOD COMPOSITIONS COMPRISING CHEESE, STARCH, AND GLUTEN-FREE FLOUR AND METHODS FOR MAKING THE SAME	US12823989	2010-06-25	US20110027421A1	2011-02-03	Dimitrios STRATAKIS
Disclosed herein is a composition for making a gluten-free food product, wherein the composition can include, as its main ingredients, one or more types of cheese, one or more types of starch, and one or more types of gluten-free flour, wherein the one or more types of cheese includes 20% to 40% by weight of the composition, the one or more types of starch includes 20% to 40% by weight percent of the composition, and the one or more types of gluten-free flour includes 1% to 10% by weight of the composition. The composition can further include other ingredients for flavor, structure, texture, and the like. In some embodiments, the gluten-free food product can be, for example, a cracker, a cookie, a cake, a chip, a bread-stick, and the like. Some embodiments of the invention provide methods for making gluten-free food products.
123	Yogurt-cheese compositions	US11475853	2006-06-26	US07763294B2	2010-07-27	Jon R. Gutknecht; John B. Ovitt
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 including the milk protein and the composition including yogurt and a milkfat fluid. Low-Fat Yogurt-Cheese Composition, including: cream cheese at a concentration within a range of between about 75% by weight and about 15% by weight; yogurt at a concentration within a range of between about 40% by weight and about 10% by weight; and milk protein at a concentration within a range of between about 45% by weight and about 15% by weight.
124	PORTION CONTROL CHEESE DISC FOR TOTAL PRODUCT UTILIZATION	US12251500	2008-10-15	US20100092619A1	2010-04-15	John Bloom
A pizza pie and its associated method of making the pizza pie wherein the pizza pie includes a cheese topping in the form of a cheese disc which has a generally uniform predetermined thickness and size, is placed on the pizza pie. The cheese disc is dimensioned so as to as to be located within an inside boundary of a formed perimeter crust of the pizza pie.
125	Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods	US11121398	2005-05-03	US07579033B2	2009-08-25	Richard K. Merrill; Mayank Singh
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 prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.
126	CHEESE BLOCK DESIGN	US12282569	2007-03-09	US20090029011A1	2009-01-29	Peter Robert Bond; Lyndon Christine Bond
A cheese snack product comprising a block of cheese which has means to facilitate separation of the product into snack size portions. The means to facilitate separation may comprise areas of the block which are of lesser thickness than the remainder and these may be formed either by scoring or cutting into the surface of the block or by moulding the block to provide such portions. The block of the invention is preferably contained in a sealed package and a package which can be opened and then resealed is preferred. Also, it is possible to include in the package under the cheese a member which permits the cheese block to be readily moved outwardly from the package. The cheese block can comprise cheese of one or two or even more types so as to provide different flavours/textures for the product.
127	Method of producing concentrated flour from wine grape pomace	US11882357	2007-08-01	US20080032015A1	2008-02-07	Mark Walpole
A method for producing concentrated flour from wine grape pomace that includes obtaining an amount of wine grape pomace having moisture content from 50-80% and drying the wine grape pomace at a maximum 70° C. over a time period of 24-48 hours. Upon the completion of the drying step, the dried wine grape pomace is screened to remove stems, seeds and milled into flour through a 100 US mesh.
128	Pine needle extract	US10577376	2004-10-29	US20070148266A1	2007-06-28	Youchun Yan; Frederick Cain; Ulrike Schmid; Wiro Stam; Jeanet Gerritsen
A composition which is obtainable as an extract from pine needles, having therapeutic activity and comprising isocupressic acid compounds in an amount of less than 0.01 wt % and further comprising one or more organic acids, can be used in foodstuffs, pharmaceutical compositions and food supplements.
129	Moulding and cooling device	US10561881	2004-04-19	US20070098861A1	2007-05-03	Andreas Biggel
The invention relates to a device for cooling a flowable melted food material (1), especially a cheese melt. Said device forms a continuous strip (2) and comprises two parallel, cooling belts (3) which extend counter to each other and which bring the continuous strip (2) into contact with both sides thereof, in order to cool it. The cooling belts (3) are oriented at an angle of between 45° and 90° in relation to the horizontal and guide the strip (2) at a corresponding angle.
130	Yogurt-cheese compositions	US11475853	2006-06-26	US20070003666A1	2007-01-04	Jon Gutknecht; John Ovitt
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 including the milk protein and the composition including yogurt and a milkfat fluid. Low-Fat Yogurt-Cheese Composition, including: cream cheese at a concentration within a range of between about 75% by weight and about 15% by weight; yogurt at a concentration within a range of between about 40% by weight and about 10% by weight; and milk protein at a concentration within a range of between about 45% by weight and about 15% by weight.
131	Process for mozzarella-type cheese	US11047424	2005-01-31	US20060172054A1	2006-08-03	Tischa Inniss; Russell Tietz; Pamela Guzowshi
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 blended with a farinaceous material. The base curd/farinaceous material blend is then cooked in a cooker or cooker/stretcher (preferably in a lay-down cooker). The cheese mass is then cooled to produce the mozzarella-type cheese. The blending of the farinaceous material with the base curd before cooking/stretching allows it to act as a fat mimetic, which imparts a product characteristic in reduced-fat or fat-free cheese resembling a full-fat product, such as improved mouthfeel. It also serves to improve moisture binding in the product and results in a firmer cheese which may be easier to shred, and produces a more homogenous product.
132	Process for making cheese	US10086134	2002-02-27	US06998145B2	2006-02-14	Thomas Henry; Charles Hunt; Jerry Urben
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 and the whey is removed therefrom, thereby leaving the curd. The curd is heated and kneaded to produce a fiberous mass. An extender is added to the curd or to the fiberous mass, and the extender comprises at least one source of fat. The fiberous mass is processed to produce a cheese product. By this method. By this method, the casein/fat ratio can be increased early in the process so that less fat is wasted through removal with the whey. The fat content of the cheese product can then increased later in the process through the use of the extender, thereby creating a more cost-effective product.
133	Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods	US11121398	2005-05-03	US20050249853A1	2005-11-10	Richard Merrill; Mayank Singh
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 prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.
134	Method for preparing a gelled food product	US10737239	2003-12-16	US20040241305A1	2004-12-02	Renoo Avinash Blindt; Allan Hugh Clark; Bronwyn Elliott; Timothy John Foster; Ian Timothy Norton
A gelled food product is prepared by opening a closed container of thermo-reversible gel (A) that is based on polysaccharide gelling agent, heating gel (A) to a temperature of at least 60null C., combining the gel (A) with at least one taste or flavour imparting food component before, during or after the heating, to provide a combined gel composition (B) that comprises at least 1 wt % protein, such that the gel (A) constitutes 50-98 wt % of the composition (B), and allowing the combined gel composition (B) to set in a mould.
135	System and method for making enhanced cheese	US09562482	2000-05-01	US06780445B1	2004-08-24	Ken Rhodes
A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd, and a mixing means which mixes the cheese curd and the enhancing agent. By applying negative pressure to a mixture of cheese curd and enhancing agent, the enhancing agent can be drawn into the cheese curds. The enhancing agent may include whey protein to increase product. Likewise, probotics, fat substitute, enzymes and flavorings may be added to the cheese curds to produce cheese products with reduced spoilage, decreased fat, accelerated ripening or new flavors.
136	Method for making cheese products	US09424664	2000-01-06	US06455092B1	2002-09-24	Corinne Begueria
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° C., to break down the initial cheese protein structure in a limited way; b) cooling the mixture of step a) to a temperature less than 50° C. to start building up the protein structure and to constitute a stable emulsion of fats with the initial cheese other constituents; c) if required, mechanically treating the paste obtained at b) in a worm device to complete the building up of the protein structure and stabilize the emulsion; and d) shaping the paste resulting from step c). Steps a) and b) are carried out by adding to the initial cheese product a mixture comprising an emulsifying and chelating agent of calcium and sorbic acid or a salt thereof.
137	PROCESS FOR MAKING SHELF STABLE DAIRY PRODUCTS	US08384784	1995-02-07	US20020039613A1	2002-04-04	USHA B. BHATIA; ROBERT Y. J. YOUNG
The invention is directed toward a shelf stable dairy product and improved process for making the same. The shelf stable dairy product contains a substantial amount of real cream cheese, at least 55% by weight of the shelf stable dairy product, water binder, preserving agent and acidulant. The shelf stable dairy product is prepared by heating the real cream cheese to a temperature of at least about 90null F. and not greater than about 110null F.; mixing real cream cheese with water binder and preserving agent in a mixing vessel; pumping this cream cheese mixture through a recycle loop which includes a multiple blade blender while adding additional ingredients, such as an acidulant, additional water binders and flavorings; and pumping the cream cheese mixture through a homogenization system and a cooling system to form a shelf stable dairy product.
138	Use of polyvinylpyrrolidone in fat reduced dairy products	US866438	1997-05-30	US5993884A	1999-11-30	Herb D. Woolf; Roger C. Hollenbach; Robert T. Marshall
Food compositions and methods are provided for non-fat and low-fat food compositions containing a polyvinylpyrrolidone. The food compositions contain polyvinylpyrrolidone and other ingredients such as food stabilizers. Preferred compositions are non-fried foods, which include diary products, baked goods, salad dressings, and meat products. Specific food compositions include ice cream, muffins and pourable salads.
139	Sweetened natural cheese	US890470	1997-07-09	US5932274A	1999-08-03	Paul Scharfmann; Ludwig Zoller
A cheese which is natural, resists melting, includes a pH of between about 5.9 and about 6.35, is made in the absence of and includes no cheese culture, is packaged in block form and is sliceable with a knife without crumbling, and includes a nonlactose sweetener having a perceived sweetness at least 30% that of sucrose.
140	Limitation of browning	US104771	1998-06-25	US5888568A	1999-03-30	George Cherian; Dharam Vir Vadehra; Elaine Regina Wedral
A process for limiting the non-enzymatic Maillard browning in food products susceptible to nonenzymatic Maillard browning which comprises coating the ingredient of the food product containing either an amino-bearing compound or a reducing sugar with a hydrocolloid gel selected from the group consisting of alginates and gellans and then mixing all the ingredients together to form the food product.

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