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Method of making pasta filata cheese 원문보기

IPC분류정보
국가/구분 United States(US) Patent 등록
국제특허분류(IPC7판)
  • A23C-019/00
  • A23C-019/09
출원번호 US-0519824 (2000-03-06)
발명자 / 주소
  • Troy Gascoigne
  • Brent Jewett
  • Roger Ochsner
출원인 / 주소
  • Bongards' Creameries, Inc.
대리인 / 주소
    Gray, Plant, Mooty, Mooty & Bennett, PA
인용정보 피인용 횟수 : 25  인용 특허 : 27

초록 ▼

A method of making a pasta filata cheese can use equipment and methods typically used in making processed cheese. The method produces a cheese having all of the characteristics of a traditional pasta filata cheese in improved yields and with reduced waste by-products. Pasta filata designates cheeses

대표청구항 ▼

1. A method of making a pasta filata cheese comprising:blending a typical pasta filata-type cheese curd, injecting steam into the blended curd just until the blended curd forms a uniformly melted product, and packaging and cooling the melted product; wherein various ingredients are added before inje

이 특허에 인용된 특허 (27)

  1. Barz Richard L. (Castle Rock CO) Durkin Ann V. (Littleton CO), Cheese composition.
    상세보기
  2. Mongiello ; Angelo, Cheese processing system.
    상세보기
  3. Yee Jeng-Jung ; Bell Lawrence I. ; Narasimmon Raj G., Cheese with improved melt properties and methods of producing same.
    상세보기
  4. Gronfor, Dennis I., Cheese-like product.
    상세보기
  5. Grabowski Paul P. (Mt. Prospect IL), Knock-down plastic cheese curing container.
    상세보기
  6. Davison Brian C. (Glenview IL) Schwimmer William H. (Evanston IL) Prostko Laura J. (Mount Prospect IL) Hamann Alan C. (Northbrook IL) Buliga Gregory S. (Mount Prospect IL) Heth Alice A. (Evanston IL), Low fat processed cheese product having fat-mimetic properties and method of making same.
    상세보기
  7. Siecker Cornelis (Woodford AUX), Manufacture of pasta filata cheese.
    상세보기
  8. Farkye Nana Y. ; Lee Frank ; Best Daniel, Melt-controlled cheese and process of making.
    상세보기
  9. Kopp Gabriele M. (Munich DEX) Laudenbach Erich (Starnberg DEX) Anbarci Ahmet (Unterhaching DEX), Method and system for processing cheese.
    상세보기
  10. Hockenberry Thomas M. (Evanston IL) Mack Anthony J. (Arlington Heights IL), Method for continuous manufacture of process cheese-type products.
    상세보기
  11. Strandholm John J. (Morton Grove IL) Prochnow Robert R. (Deerfield IL) Miller Mark S. (Arlington Heights IL) Woodford Lawrence E. (Palatine IL) Neunaber Steven M. (Morton Grove IL), Method for controlling melting properties of process cheese.
    상세보기
  12. Swanson Arthur M. (Madison WI) Wohlt Edwin E. (Fremont WI) Swanson Robert J. (Sun Prairie WI), Method for making a process cheese analog.
    상세보기
  13. Miller Mark S. ; Surber Kevin J. ; Mehnert David ; Wrezel Paul ; Crawford Sylvia Irene ; Meibach Ronald L., Method for manufacture of low fat natural cheese.
    상세보기
  14. Zamzow William H. (Glenview IL) Miller Anthony M. (Northbrook IL), Method for manufacturing of pasta filata cheese with extended shelf life.
    상세보기
  15. Scherping Virgil J. ; Schwinghammer George H. ; Starkson Gary L., Method for processing cheese curds.
    상세보기
  16. Kielsmeier Lester O. (Wheatridge CO), Pasta filata cheese production by stored curd process.
    상세보기
  17. Yee Jeng-Jung (Green Bay WI) Narasimhan Rajagopalan (Green Bay WI), Pasta filata-type cheese process.
    상세보기
  18. Meilleur Rheal P. (Ingleside CAX), Process for manufacture of large blocks of pasta filata cheese.
    상세보기
  19. Otto Friedrich (Hameln DEX) Dubielzyk Albert (Hessisch Oldendorf DEX), Process for producing pumpable foodstuffs, in particular processed cheese.
    상세보기
  20. Barz Richard Lee ; Cremer Carolyn Parks ; Durkin Ann V., Process of making a soft or semi-soft fibrous cheese.
    상세보기
  21. Barz Richard L. (Castle Rock CO) Cremer Carolyn P. (Denver CO), Process of making acceptable mozzarella cheese without aging.
    상세보기
  22. Barz Richard L. (Castle Rock CO) Cremer Carolyn P. (Denver CO), Process of making acceptable mozzarella cheese without aging.
    상세보기
  23. Barz Richard L. (Littleton CO) Cremer Carolyn P. (Denver CO), Process of making mozzarella cheese.
    상세보기
  24. Kielsmeier Lester O. (Lakewood CO) Barz Richard L. (Longmont CO) Allen Wesley J. (Littleton CO), Process of preparing mozzarella cheese for shipment or storage.
    상세보기
  25. Christensen Lyle S. (Thorp WI) Russel Ocrel M. (Pescadero CA), Processed blue cheese blend and method of formation.
    상세보기
  26. Rizvi Syed S. H. ; Shukla Archna ; Srikiatden Jaruk,THX, Processed mozzarella cheese.
    상세보기
  27. Callahan Kathleen C. (Northbrook IL) Metzger Virgil L. (Vernon Hills IL), Product and process of making a firm-textured mozzarella/cheddar product.
    상세보기

이 특허를 인용한 특허 (25)

  1. Smith, Robert Murray; Sorley, Alastair Graeme; Kirkby, Mark Wynn, Apparatus for producing a pasta filata cheese.
    상세보기
  2. Merrill, Richard K.; Singh, Mayank, Blended cheeses and methods for making such cheeses.
    상세보기
  3. Merrill, Richard K.; Singh, Mayank, Blended cheeses and methods for making such cheeses.
    상세보기
  4. Merrill, Richard K.; Singh, Mayank, Blended cheeses and methods for making such cheeses.
    상세보기
  5. Merrill, Richard K.; Singh, Mayank, Cheese and methods of making such cheese.
    상세보기
  6. Merrill, Richard K.; Singh, Mayank, Cheese and methods of making such cheese.
    상세보기
  7. Merrill, Richard K.; Singh, Mayank, Cheese and methods of making such cheese.
    상세보기
  8. Merrill, Richard K.; Singh, Mayank, Cheese and methods of making such cheese.
    상세보기
  9. Merrill, Richard K.; Singh, Mayank, Cheese and methods of making such cheese.
    상세보기
  10. Merrill, Richard K.; Singh, Mayank, Cheese and methods of making such cheese.
    상세보기
  11. Lindgren, Daniel R, Cheese forming apparatus and method.
    상세보기
  12. Merrill, Richard K.; Singh, Mayank, Curd containing slurry compositions for making soft or firm/semi-hard ripened and unripened cheese.
    상세보기
  13. Merrill, Richard K.; Singh, Mayank, Curd containing slurry compositions for making soft or firm/semi-hard ripened and unripened cheese.
    상세보기
  14. Kimmel, Jennifer Louise; Criezis, Amanda Jane; Diyaolu, Olugbenga; Sanborn, Tracy Joella, Emulsifying salt-free cheese and method of making thereof having a blend of sheared and non-sheared fat.
    상세보기
  15. Merrill, Richard K.; Singh, Mayank, Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products.
    상세보기
  16. Holmes, Terry L.; Rivero, Orestes, Method and system for making sliced cheese.
    상세보기
  17. Smith, Robert Murray; Sorley, Alastair Graeme; Kirkby, Mark Wynn, Method to produce a pasta filata cheese.
    상세보기
  18. Merrill, Richard K.; Singh, Mayank, Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods.
    상세보기
  19. Merrill, Richard K.; Singh, Mayank, Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods.
    상세보기
  20. Henry,Thomas; Hunt,Charles; Urben,Jerry, Process for making cheese.
    상세보기
  21. Leffelman, Ricky, Process for preparing low moisture filata cheese.
    상세보기
  22. Merrill,Richard Kevin; Anderson,Terry Leroy, Process of making a homogeneous cheese.
    상세보기
  23. Smith, Gary Francis; Rivera, Edwin, Processed cheese without emulsifying salts.
    상세보기
  24. Smith, Gary Francis; Rivera, Edwin Gerardo, Processed cheese without emulsifying salts.
    상세보기
  25. Rasmussen, Anitha; Sogaard, Jens Jorgen; Bakman, Mette, Production of natural cheese product.
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