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Preparation of liquid and frozen yogurt products 원문보기

IPC분류정보
국가/구분 United States(US) Patent 등록
국제특허분류(IPC7판)
  • A23C-009/12
  • A23C-021/00
  • A23G-005/00
출원번호 US-0758045 (1977-01-10)
발명자 / 주소
  • Rhodes
  • Kenneth H.
출원인 / 주소
  • Johnson/Rhodes Cultured Foods, Inc.
대리인 / 주소
    Shoemaker and Mattare, Ltd.
인용정보 피인용 횟수 : 60  인용 특허 : 3

초록 ▼

A liquid or frozen yogurt is prepared by combining sources of fat and milk derived solids with a relatively undenatured whey protein concentrate to form a mixture having no more than 2 parts casein to 1 part whey protein. The source of whey protein concentrate has all casein coagulating enzyme inact

대표청구항

대표청구항이 없습니다.

이 특허에 인용된 특허 (3)

  1. Reinbold George W. (Wheat Ridge CO) Reddy Malireddy S. (Thornton CO), Culture medium and method of preparing bulk starters for Italian cheese manufacture.
    상세보기
  2. Fridman Eliahu (Haifa IL), Preparation of yogurt from soybean meal.
    상세보기
  3. Egli Franz (Lucerne CH) Egli Franz (Lucerne CH), Production of sterile yoghurt.
    상세보기

이 특허를 인용한 특허 (60)

  1. James M. Krueger ; Michael J. Pabst ; Chantal Cayuela FR; Marie-Christine Degivry FR; Donna Hartley, Administering bacteria to improve sleep.
    상세보기
  2. Fletcher Garth L. (St. John\s CAX) Hew Choy L. (Thornhill CAX) Joshi Shashikant B. (Toronto CAX) Wu Yaling (St. John\s CAX), Antifreeze polypeptide-expressing microorganisms useful in fermentation and freezing of foods.
    상세보기
  3. Fletcher Garth L.,CAX ; Hew Choy L.,CAX ; Joshi Shashikant B.,CAX ; Wu Yaling,CAX, Antifreeze polypeptide-expressing microorganisms useful in fermentation and frozen storage of foods.
    상세보기
  4. Tan, Zheng; Venables, Aaron Chip; Sestrick, Michael; Yaranossian, Nadia; Ondov, Jeremy, Co-attrited stabilizer composition.
    상세보기
  5. Tan, Zheng; Sestrick, Michael; Yaranossian, Nadia; Ondov, Jeremy, Co-attrited stabilizer composition having superior gel strength.
    상세보기
  6. Gutknecht, Jon R.; Ovitt, John B., Cream cheese products.
    상세보기
  7. Gutknecht, Jon R.; Ovitt, John B., Cream cheese products and methods of making the same.
    상세보기
  8. Gutknecht, Jon R.; Ovitt, John B., Direct-set cheese.
    상세보기
  9. Thoorens, Gregory; Leclercq, Bruno; Carlin, Brian; Riley, Peter J.; Garcia, Miguel Angel, Dry granulation binders, products, and use thereof.
    상세보기
  10. Harra John (155 W. 81st St. ; Apt. 31 New York NY 10024), Frozen food composition.
    상세보기
  11. Morley Robert G. (Stone Mountain GA), Frozen yogurt product.
    상세보기
  12. Joseph Destephano ; Kamel Chida ; Ann Swartos ; Kelly Davis-Kvam ; Sumana Chakrabarti, Gelato composition.
    상세보기
  13. Bennett, Craig; Carey, Nathan; Israelachvili, Jacob, High-protein food product and process for making.
    상세보기
  14. Bennett, Craig; Carey, Nathan; Israelachvili, Jacob, High-protein food product and process for making.
    상세보기
  15. Potappel-Van 'T Land, Belinda; Knippels, Leon Matthieu Johannes; Nauta, Alma Jildou; Garssen, Johan, Immune system stimulating nutrition.
    상세보기
  16. Cajigas Stanley D. (Point Pleasant NJ), Instant yogurt composition.
    상세보기
  17. Cajigas Stanley (Toms River NJ), Instant yogurt composition and process.
    상세보기
  18. Cajigas Stanley D. (Point Pleasant NJ), Instant yogurt drink composition.
    상세보기
  19. Rudin Richard E. (Kenosha County WI), Instant yogurt food product.
    상세보기
  20. Greenberg Norman A. (New Hope MN) Chandan Ramesh C. (New Brighton MN) Deeslie William D. (Maple Grove MN) Conolly Daniel D. (Berkeley CA), Low and non-fat frozen dairy desserts and method of preparation.
    상세보기
  21. Baker Donald B. (Tulsa OK) Hulett Vanessa (Jenks OK), Low fat custard-type yogurt product and method.
    상세보기
  22. Baker Donald B. (Tulsa OK) Hulett Vanessa (Jenks OK), Low fat thin-bodied yogurt product and method.
    상세보기
  23. Lazzarini, Roberto; Cocchi, Andrea, Machine for making, storing and dispensing yogurt.
    상세보기
  24. Bennett, Craig; Carey, Nathan; Israelachvili, Jacob, Method for making a high-protein dairy product.
    상세보기
  25. Evers Paulus H. J. M. (Veghel NLX), Method of making a yoghurt beverage and product thereby.
    상세보기
  26. Cooke,David; Foster,Timothy John; Galema,Saskia Alexandra; Ledeboer,Adrianus Marinus; Sanders,Jan Willem, Method of preparing a food product.
    상세보기
  27. Zoltai, Peter; Edwards, Jr., John; Poole, Margaret; Kreider, David; Laaperi, John; Kenahan, Jr., Richard, Methods of making a low-carbohydrate dairy beverage and dairy beverages made from such methods.
    상세보기
  28. Zoltai, Peter; Edwards, Jr., John; Poole, Margaret; Kreider, David; Laaperi, John; Kenahan, Jr., Richard, Methods of making a low-carbohydrate dairy beverage and dairy beverages made from such methods.
    상세보기
  29. Tuason, Domingo C.; Amundarain, Jose; Krawczyk, Gregory R.; Selinger, Edward; Blakemore, William R.; Modliszewski, James J.; Lee, Joseph; Messick, Frank, Microcrystalline cellulose compositions.
    상세보기
  30. Dodds, W. Jean, Multi-stage nutrigenomic diagnostic food sensitivity testing in animals.
    상세보기
  31. Karmas Endel (Kendall Park NJ) Bachmann Marc R. (Winterthur CHX), Novel natural yoghurt compositions and method of preparation.
    상세보기
  32. Dahlstrom Donald G. ; Wiegand James ; Aimutis William R., Pasta filata cheese.
    상세보기
  33. Hussein Ahmed,CAX, Pourable dessert liquid product.
    상세보기
  34. Hussein, Ahmed, Pourable dessert liquid product.
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  35. Hussein, Ahmed Abdi, Pourable dessert liquid product.
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  36. Hussein,Ahmed, Pourable dessert liquid product.
    상세보기
  37. Trop Moshe (Beer Sheva ILX), Powdered compositions and process for the manufacture of non-gelled acidified milk product drinks.
    상세보기
  38. Baker Donald B. (Tulsa OK), Preparation of a low calorie, low fat fruit-containing yogurt.
    상세보기
  39. Bradley ; Jr. Robert L. (Madison WI) Hekmati Majid (Karaj IRX), Preparation of frozen yogurt.
    상세보기
  40. Gutknecht, Jon R.; Ovitt, John B., Process for making yogurt cream cheese, and the resulting products.
    상세보기
  41. Gutknecht,Jon R.; Ovitt,John B., Process for making yogurt cream cheese, and the resulting products.
    상세보기
  42. Gutknecht, Jon R.; Ovitt, John B., Processes for making cheese products utilizing denatured acid whey proteins.
    상세보기
  43. Driessen Francisus M. (Bennekom NLX) Kluts Petrus B. G. (Woerden NLX) Knip Jacob (Woerden NLX), Product and method of making a fermented milk product.
    상세보기
  44. Swartz William E. (Upper St. Clair PA), Production of fermented type sausage.
    상세보기
  45. Gudnason Geir V. (Atlanta GA) Crowe Laurie M. (Smyrna GA) Chang Shin S. (Stone Mountain GA), Production of liquid yogurt stabilized with high methoxyl pectin.
    상세보기
  46. Calvert, Jr., Frederic R., Reduced fat and carbohydrate milk product and process for manufacturing such milk product.
    상세보기
  47. Reinbold George W. (Wheat Ridge CO) Reddy Malireddy S. (Thornton CO), Reduction of curd fines in cheese manufacture.
    상세보기
  48. McGlynn Michael C. ; Graves John R. ; Kittleson Richard L. ; Bethune Doug ; Bhatia Usha B. ; Jones Nicola,GBX ; Robertson Kathryn E.,GBX, Savory fillings and food products including these fillings.
    상세보기
  49. Amen Ronald C. (Villa Park CA) Smith Christine F. (Capistrano Beach CA) Bakal Abraham I. (Parsippany NJ), Shelf-stable aerosol dispensable yogurt products.
    상세보기
  50. Tan, Zheng; Lynch, Maurice Gerard; Ruszkay, Thomas; Sestrick, Michael, Stabilizer composition of co-attrited microcrystalline cellulose and carboxymethylcellulose, method for making, and uses.
    상세보기
  51. Tan, Zheng; Lynch, Maurice Gerard; Sestrick, Michael; Yaranossian, Nadia, Stabilizer composition of microcrystalline cellulose and carboxymethylcellulose, method for making, and uses.
    상세보기
  52. Tuason, Domingo C.; Krawczyk, Gregory R.; Cammarata, Michael; Van Mol, Janet; Selinger, Edward, Stabilizers and compositions and products comprising same.
    상세보기
  53. Bily Robert R. (Box 3637 San Jose CA 95156), Starter cultures of improved activity for dairy products and process of making same.
    상세보기
  54. Bily, Robert R., Starter cultures of improved activity for dairy products and process of making same.
    상세보기
  55. Roberts, Matthew P.; Kalenian, Paul; Hoon, Douglas M.; Winkler, Karl, Systems for and methods of controlled liquid food or beverage product creation.
    상세보기
  56. Perks, Cheryl; Piatko, Michael; Aurand, Thomas, Whippable food product with improved stability.
    상세보기
  57. Perks,Cheryl; Piatko,Michael; Aurand,Thomas, Whippable food product with improved stability.
    상세보기
  58. Brue,Nordahl L.; Gutknecht,Jon R.; Ovitt,John B., Yogurt cream cheese.
    상세보기
  59. Gutknecht, Jon R.; Ovitt, John B., Yogurt-cheese compositions.
    상세보기
  60. Gutknecht, Jon R.; Ovitt, John B., Yogurt-cheese products, and methods of making the same.
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