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
2007-08-21
2007-08-21
Wong, Leslie (Department: 1761)
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
11084292
ABSTRACT:
A process for making a yogurt cream cheese product comprising steps of: providing a milkfat fluid having an initial butterfat content level; pasteurizing the milkfat fluid to yield a cream cheese precursor; providing a yogurt, and combining the yogurt with the cream cheese precursor to yield a combined precursor; and homogenizing and acidifying the combined precursor; yielding a yogurt cream cheese product. A yogurt cream cheese product comprising between about 8% by weight and about 35% by weight of total butterfat; the yogurt cream cheese product comprising between about 10% by weight and about 40% by weight of yogurt, having a viscosity between about 1,000,000 centipoises and about 3,000,000 centipoises at a temperature of about 74° F.; and yielding less than about 1% syneresis by weight after 15 hours at about 74° F. to about 75° F.
REFERENCES:
patent: 3749583 (1973-07-01), Cox et al.
patent: 3929892 (1975-12-01), Hynes et al.
patent: 4110476 (1978-08-01), Rhodes
patent: 4293573 (1981-10-01), Bradley, Jr. et al.
patent: 4410549 (1983-10-01), Baker
patent: 4434184 (1984-02-01), Kharrazi
patent: 4724152 (1988-02-01), Baker et al.
patent: 4749584 (1988-06-01), Wirchansky et al.
patent: 4837035 (1989-06-01), Baker et al.
patent: 4837036 (1989-06-01), Baker et al.
patent: 4956186 (1990-09-01), Streiff et al.
patent: 4968512 (1990-11-01), Kharrazi
patent: 5079024 (1992-01-01), Crane
patent: 5180604 (1993-01-01), Crane et al.
patent: 5252352 (1993-10-01), Banach et al.
patent: 5356639 (1994-10-01), Jameson et al.
patent: 5378478 (1995-01-01), Miller et al.
patent: 5395631 (1995-03-01), Sweeney
patent: 5449523 (1995-09-01), Hansen et al.
patent: 5520948 (1996-05-01), Kvamme
patent: 5676984 (1997-10-01), Bohanan et al.
patent: 5679395 (1997-10-01), Finocchiaro
patent: 5820903 (1998-10-01), Fleury et al.
patent: 5882704 (1999-03-01), Yamaguchi et al.
patent: 6025008 (2000-02-01), Akahoshi et al.
patent: 6096352 (2000-08-01), Kijowski et al.
patent: 6136351 (2000-10-01), Nauth et al.
patent: 6183802 (2001-02-01), Silva et al.
patent: 6406736 (2002-06-01), Han
patent: 6416797 (2002-07-01), Han et al.
patent: 6419974 (2002-07-01), Silva et al.
patent: 6544567 (2003-04-01), Davis et al.
patent: 2002/0068112 (2002-06-01), Murphy et al.
Tamime et al, Yoghurt Science and Technology, 1985, Pergamon Press, Oxford, p. 250, Fig. 5.12.
www.germandeli.com/brclchsp20.html, Brunch Classic Cheese Spread, May 2007.
http://allrecipes.com, Chive and Onion Yogurt and Cream Cheese Spread, May 2007.
Newlander, C.E., “The Babcock Test: Notes on Its Use in Determining TM Percentage of Fat in Whole Milk, Skim-Milk, Buttermilk, Cream and Whey,” Bulletin No. 2, Extension Series, Mar. 1916, pp. 1-11, Publisher: Michigan Agricultural College, Extension Division.
U.S. Food & Drug Administration, Grade “A” Pasteurized Milk Ordinance, 2001 Revision.
Waukesha Cherry-Burrell, Votator Scraped Surface Heat Exchangers, 2001.
Brue Nordahl L.
Gutknecht Jon R.
Ovitt John B.
Brown Jay M.
Franklin Foods, Inc.
The Eclipse Group LLP
Wong Leslie
LandOfFree
Yogurt cream cheese does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Yogurt cream cheese, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Yogurt cream cheese will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-3877306