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Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods

IPC분류정보
국가/구분 United States(US) Patent 등록
국제특허분류(IPC7판)
  • A23C-019/00
출원번호 UP-0121398 (2005-05-03)
등록번호 US-7579033 (2009-09-08)
발명자 / 주소
  • Merrill, Richard K.
  • Singh, Mayank
출원인 / 주소
  • Leprino Foods Company
대리인 / 주소
    Townsend and Townsend and Crew LLP
인용정보 피인용 횟수 : 11  인용 특허 : 85

초록

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 cu

대표청구항

What is claimed is: 1. A method for preparing a cheese, comprising: (a) blending a cheese curd and one or more ingredients together to form a slurry; (b) processing the slurry by performing one or more processes selected from the group consisting of cooking the slurry, subjecting the slurry to high

이 특허에 인용된 특허 (85)

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이 특허를 인용한 특허 (11)

  1. Merrill, Richard K.; Singh, Mayank, Blended cheeses and methods for making such cheeses.
  2. Merrill, Richard K.; Singh, Mayank, Cheese and methods of making such cheese.
  3. Merrill, Richard K.; Singh, Mayank, Cheese and methods of making such cheese.
  4. Merrill, Richard K.; Singh, Mayank, Cheese and methods of making such cheese.
  5. Merrill, Richard K.; Singh, Mayank, Cheese and methods of making such cheese.
  6. Nelles, Peter F.; Nesheim, Gary L.; Nesheim, Grant L., Continuous cooker stretcher and methods of use thereof.
  7. Merrill, Richard K.; Singh, Mayank, Curd containing slurry compositions for making soft or firm/semi-hard ripened and unripened cheese.
  8. Merrill, Richard K.; Singh, Mayank, Curd containing slurry compositions for making soft or firm/semi-hard ripened and unripened cheese.
  9. Galer, Chad D.; Gass, Paul V.; Handrick, Aaron S.; Hirschey, John A.; LeVine, Brian E.; Trinka, Carolyn J., Method for preparing cheese with improved organoleptic and melting properties.
  10. Nelles, Peter F.; Nesheim, Gary L.; Nesheim, Grant L., Methods and apparatuses for making pasta filata.
  11. Brown, Anthony; Grewenig, Heike; Wales, Andrew; Matheson, Ian, Reduced fat chocolate.
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