Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Utility Patent
1999-02-20
2001-01-02
Wong, Leslie (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
C426S034000, C426S042000, C426S043000, C426S582000, C435S404000
Utility Patent
active
06168810
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The instant invention relates generally to methods for preparing cheese and other dairy products and more specifically to methods for preparing cheese and other dairy products from secondary milk products such as whey and buttermilk as well as cheeses which are past their expiration date for freshness and/or appearance.
2. Description of the Related Art
While processes for manufacturing cheese are known in the art, these processes do not adequately address the use of outdated cheese to produce a reconstituted cheese having acceptable organoleptic properties. The following references teach generally the cheesemaking process.
U.S. Pat. No. 5,378,479 (Trecker, G. W. et al., Jan. 3, 1995) discloses a method of manufacturing a high moisture, low fat, cheddar-type cheese from skim milk.
U.S. Pat. No. 5,554,397 (Tanaka, H., Sep. 10, 1996) discloses a method for producing a cheese-type food and an aged type cheese from powdered milk as a starting point.
U.S. Pat. No. 5,766,657 (Farkye, N.Y., et al., Jun. 16, 1998) discloses a method for manufacturing a melt-controlled cheese comprising mixing a curd produced by adding acid to hot milk and a curd produced by rennet coagulation.
SUMMARY OF THE INVENTION
The present invention is concerned with methods for preparing cheese and other dairy products and more specifically to methods for preparing cheese and other dairy products from secondary milk products such as whey and buttermilk as well as cheeses which are past their expiration date for freshness and/or appearance.
A primary object of the present invention is to provide a method for reconstituting outdated cheeses into new cheeses which have acceptable organoleptic properties.
Another object of the present invention is to provide a novel culture for the production of such cheeses and other dairy products.
An additional object of the present invention is to provide a novel dairy culture and method for producing new dairy products such as cheese, butter, kefir and cottage cheese.
The foregoing and other objects, advantages and characterizing features will become apparent from the following description of certain illustrative embodiments of the invention.
The novel features which are considered characteristic for the invention are set forth in the appended claims. The invention itself, however, both as to its construction and its method of operation, together with additional objects and advantages thereof, will be best understood from the following description of the specific embodiments when read and understood in connection with the accompanying drawings. Attention is called to the fact, however, that the drawings are illustrative only, and that changes may be made in the specific construction illustrated and described within the scope of the appended claims.
REFERENCES:
patent: 5378479 (1995-01-01), Trecker et al.
patent: 5436020 (1995-07-01), Kuwata et al.
patent: 5447740 (1995-09-01), Brown
patent: 5554397 (1996-09-01), Tanaka et al.
patent: 5766657 (1998-06-01), Farkye et al.
patent: 5773054 (1998-06-01), Meibach et al.
Abdelgadir et al., 03765274 CAB Accession Number: 990403956, abstracting The Traditional Fermented Milk Products of the Sudan, International Journal of Food Microbiology, vol. 44(1/2), 1-13, 1998.
Hawley, Condensed Chemical Dictionary, Tenth Edition, Van Nostrand Reinhold Company, New York, 39, 1981.
Kosikowski, Cheese and Fermented Milk Foods, Edwards Brothers, Inc., Ann Arbor, MI, 276-277, 1977.
Scott, Cheesemaking Practice, Second Edition, Elsevier Applied Science Publishers, London, 169-170, 1986.*
Kroll Michael I.
Wong Leslie
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