System and method for making enhanced cheese
OwnerKen Rhodesinventor
Life of this patent
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Abstract
A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd, and a mixing means which mixes the cheese curd and the enhancing agent. By applying negative pressure to a mixture of cheese curd and enhancing agent, the enhancing agent can be drawn into the cheese curds. The enhancing agent may include whey protein to increase product. Likewise, probotics, fat substitute, enzymes and flavorings may be added to the cheese curds to produce cheese products with reduced spoilage, decreased fat, accelerated ripening or new flavors.
Claims147
A method for producing an enhanced cheese product, the method comprising:
- (a) processing milk to produce cheese curds;
- (b) mixing the cheese curds with an enhancing agent to form a mixture;
- (c) continuing to mix the cheese curds and enhancing agent while subjecting the mixture to a negative pressure to draw enhancing agent into the cheese curds and thereby enhance the amount of enhancing agent contained in the cheese curds.
A method for enhancing yield of a dairy product, the method comprising:
- (a) processing milk to obtain cheese curds;
- (b) mixing the cheese curds with a filler material to form a mixture;
- and
- (c) continuing to mix the cheese curds and filler material while applying a negative pressure to the mixture to draw the filler material into the curds to form curds of increased mass.
A method for disposing of whey protein produced as a byproduct of cheese production, the method comprising:
- (a) processing milk to form cheese curds;
- (b) mixing the cheese curds with whey protein produced as a byproduct of cheese production;
- and
- c) subjecting the cheese curds and whey protein to negative pressure to cause the cheese curds to absorb the whey protein.
A method for extending shelflife of a dairy product, the method comprising:
- (a) processing milk to obtain curds;
- (b) mixing the curds with a preserving agent to form a mixture;
- (c) continuing to mix the cheese curds and preserving while subjecting the mixture to negative pressure to draw the preserving agent into the curds.
A method for making a shelf stable grated cheese having at least 20 percent water content, the method comprising:
- (a) selecting a probotic known to resist spoilage in cheese;
- (b) mixing the probotic with cheese curds;
- and
- (c) subjecting the probotic and cheese curds to negative pressure to cause the cheese curds to absorb the probotic.
A method for producing a reduced fat cheese, the method comprising:
- (a) supplying a fat substitute;
- (b) supplying cheese curds;
- (c) mixing the fat substitute and the cheese curds to form a mixture;
- and
- (d) subjecting then mixture to negative pressure.
A method for producing a low fat cheese, the method comprising:
- (a) supplying cheese curds having been processed to remove fat;
- (b) supplying a fat substitute;
- (c) mixing the cheese curds with the fat substitute;
- and
- (d) subjecting the cheese curds and fat substitute to negative pressure to cause the fat substitute to be absorbed by the cheese curds.
A method for producing a flavored cheese product, the method comprising;
- (a) supplying a flavoring;
- (b) mixing the flavoring with cheese curds to form a mixture;
- and
- (c) subjecting the mixture to negative pressure to cause at least some of the flavoring to be absorbed by the cheese curds;
- and
- (d) continuing to mix the flavoring and the cheese curds while the mixture is subject to negative pressure.
A method for producing a flavored cheese, the method comprising:
- (a) processing milk to form cheese curds;
- (b) selecting a flavoring agent selected to impart a desired flavor the cheese curds;
- (c) mixing the cheese curds and the flavoring agent;
- and
- (d) applying a vacuum to the cheese curds and flavoring agent while they are mixing to cause at least some of the flavoring agent to be absorbed by the cheese curds;
- and
- (e) continuing to mix the flavoring and the cheese curds while the mixture is subject to negative pressure.
A method for accelerated ripening of cheese, the method comprising:
- (a) supplying an enzyme selected to provide accelerated aging or ripening of cheese;
- (b) mixing the enzyme with cheese curds to form a mixture;
- and
- (c) subjecting the mixture of enzyme and cheese curds to negative pressure to cause at least some of the enzyme to be absorbed by the cheese curds.
A method for forming cheese having the taste of an aged or ripened cheese, the method comprising:
- (a) supplying an enzyme selected to impart a desired flavor in cheese at an accelerated rate;
- (b) mixing the enzyme with cheese curd to form a cheese/enzyme concentrate;
- (c) mixing the cheese/enzyme concentrate with cheese curds to form a mixture;
- and
- (d) subjecting the mixture of cheese/enzyme concentrate and cheese curds to negative pressure to cause the cheese/enzyme concentrate to be absorbed by the cheese curds.
A method for forming an aged or ripened cheese having a highly stable flavor, the method comprising:
- (a) forming a cheese/enzyme concentrate having a concentrated flavor indicative of an aged cheese;
- (b) treating the cheese/enzyme concentrate so as to inactivate the majority of the enzyme;
- (c) mixing the treated cheese/enzyme concentrate with cheese curds to form a mixture;
- and
- (d) subjecting the mixture to negative pressure to cause the cheese/enzyme concentrate to be absorbed by the cheese curds.
A method for increasing moisture content of a dairy product, the method comprising:
- (a) processing milk to obtain cheese curds;
- (b) coating the cheese curds with a moisture content enhancing agent;
- and
- (c) continuing to coat the cheese curds with moisture content enhancing agent while applying a negative pressure to the moisture content enhancing agent coated cheese curds to draw the moisture content enhancing agent into the curds.
A method for increasing moisture content of a diary product, the method comprising;
- (a) processing milk to obtain cheese curds;
- (b) coating the cheese curds with a moisture content enhancing agent, and
- (c) applying a negative pressure to the moisture content enhancing agent coated cheese curds to draw the moisture content enhancing agent into the curds;
- and
- wherein the moisture content enhancing agent is a hydrocolloid.
A method for increasing moisture content of a dairy product, the method comprising:
- (a) processing milk to obtain cheese curds;
- (b) coating the cheese curds with a moisture content enhancing agent;
- and
- (c) applying a negative pressure to the moisture content enhancing agent coated cheese curds to draw the moisture content enhancing agent into the curds, and
- wherein the moisture content enhancing agent is a protein.
A method for making an instant quick frozen cheese pellet, the method comprising;
- (A) forming a plurality of cheese curds;
- (B) subjecting the cheese curds to negative pressure;
- and
- (C) rapidly cooling the cheese curds to a temperature below freezing.
A method for enhancing the efficiency of an enzyme added to cheese products, the method comprising:
- (A) mixing an enzyme with cheese curds;
- and
- (B) subjecting the enzyme and cheese curds to negative pressure.
A method for enhancing the absorption capacity of cheese curds, the method comprising:
- (A) selecting a quantity of cheese curds;
- and
- (B) tumbling the cheese curds while subjecting the cheese curds to negative pressure.
A method for reducing the time required to produce cheese having the flavor of aged cheese, the method comprising:
- (A) selecting cheese curds;
- (B) selecting an enhancing agent selected for accelerating development of a flavor of aged cheese;
- and
- (C) subjecting the cheese curds and enhancing agent to negative pressure to facilitate absorption of the enhancing agent by the cheese curds.
A method for increasing the yield of a cheese product, the method comprising:
- (A) selecting cheese curds;
- (B) adding water to the cheese curds;
- and
- (C) subjecting the cheese curds and water to negative pressure to cause the water to be absorbed by the cheese curds.
A method for increasing the yield of a cheese product, comprising:
- (A) mixing cheese curds and whey protein;
- and
- (B) subjecting the cheese curds and whey protein to negative pressure to cause the whey protein to be absorbed by the cheese curds.
A method for enhancing absorption of enhancing agents into cheese, the method comprising:
- (A) selecting cheese curds:
- (B) mixing enzymes with the cheese curds, the enzymes being selected from the group consisting of proteolytic and lipolytic enzymes;
- and
- (C) subjecting the cheese curds and enzymes to negative pressure to cause the enzymes to be absorbed by the cheese curds.
A method for maintaining the protein matrix of a cheese product, the method comprising;
- (A) mixing cheese curds with a fat substitute;
- and
- (B) subjecting the fat substitute and cheese curds to negative pressure to cause fat substitute to be absorbed by the cheese curds.
A method for producing a pasta filata cheese, the method comprising:
- (A) selecting cheese curds;
- (B) subjecting the cheese curds to negative pressure;
- (C) heating the cheese curds;
- and further comprising adding liquid to the cheese curds prior to subjecting the cheese curds to negative pressure to thereby increase moisture content.
A method for making a shelf stable cheese having a moisture content of at least 20 percent, the method comprising:
- (A) selecting cheese curds;
- (B) selecting a preserving agent;
- and
- (C) mixing the cheese curds and preserving agent while the cheese curds and preserving agent to negative pressure to cause the cheese curds to absorb at least some of the preserving agent.
A method for producing an enhanced cheese for use on a pizza, the method comprising:
- (A) selecting cheese curds;
- (B) selecting an enhancing agent;
- and
- (C) subjecting the cheese curds and enhancing agent to negative pressure while mixing the cheese curds and enhancing agent to cause the cheese curds to absorb the enhancing agent.
The method according to clam 117, wherein the enhancing agent is selected from the group comprising sodium chloride, citrates, phosphates, starch and combinations thereof.
A method for producing Pizza cheese having a stable performance characteristics, the method comprising:
- (A) selecting cheese curds formed for production of Pizza cheese;
- (B) adding an enhancing agent to the cheese curds;
- and
- (C) subjecting the cheese curds and enhancing agent to negative pressure while tumbling the cheese curds and enhancing agent.
A method for producing a fresh cheese with decreased free whey at high moisture levels, the method comprising:
- (A) selecting cheese curds formed for production of fresh cheese;
- (B) adding an enhancing agent to the cheese curds;
- and
- (C) subjecting the cheese curds and enhancing agent to negative pressure while mixing the cheese curds and enhancing agent.
A method for producing novelty cheeses, comprising:
- (A) selecting cheese curds;
- (B) adding a flavoring to the cheese curds;
- (C) subjecting the cheese curds and flavoring to negative pressure to cause the flavoring to be absorbed by the cheese curds, and
- (D) repeatedly mixing the flavoring and cheese curds together while the cheese curds and flavoring are subjected to negative pressure.
A method for increasing yield in a cheese product, the method comprising:
- (A) selecting cheese curds;
- (B) adding whey protein to the cheese curds, the whey protein being recovered by precipitation;
- and
- (C) subjecting the cheese curds and the whey protein to negative pressure to cause the cheese curds to absorb the whey protein and thereby increase yield.
A method for producing an enhanced cheese product, the method comprising:
- (a) processing milk to produce cheese curds;
- (b) mixing the cheese curds with an whey protein to form a mixture having whey protein having a ratio of cheese curds to whey protein between 10:1 and 1.5:1.;
- (c) subjecting the mixture to a negative pressure to draw enhancing agent into the cheese curds.
A method for enhancing yield of a dairy product, the method comprising:
- (a) processing milk to obtain cheese curds;
- (b) mixing the cheese curds with a whey protein to form a mixture with whey protein being between 10 and 40 percent by weight of the amount of milk solids in the cheese curds;
- and
- (c) applying a negative pressure to the mixture to draw mixture into the curds.
A method for producing an enhanced cheese for use on a pizza, the method comprising:
- (A) selecting cheese curds;
- (B) selecting an enhancing agent, the enhancing agent comprising whey protein, wherein the whey protein comprises between 25 and 100 percent of the whey protein by weight produced in production of the cheese curds;
- and
- (C) subjecting the cheese curds and enhancing agent to negative pressure to cause the cheese curds to absorb the enhancing agent.
Dependencies are inferred from the claim text.