Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Reexamination Certificate
2004-12-08
2009-08-11
Wong, Leslie (Department: 1794)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
C426S034000, C426S580000, C426S583000
Reexamination Certificate
active
07572473
ABSTRACT:
Techniques for making a yogurt cream cheese product comprising steps of providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid to produce a cream cheese precursor; providing a yogurt, and combining the yogurt with the cream cheese precursor to produce a combined precursor; and homogenizing and acidifying the combined precursor; wherein the acidification is completed within about three hours following production of the combined precursor; producing a yogurt cream cheese product. Techniques wherein the combined precursor is cooled to retard bacteria activity prior to the acidifying. Techniques for making a whipped yogurt cream cheese product. Yogurt cream cheese products produced by the processes.
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Gutknecht Jon R.
Ovitt John B.
Brown Jay M.
Franklin Foods, Inc.
Wong Leslie
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