Hill's Pet Nutrition, Inc.

Kraft General Foods, Inc.

Colgate Palmolive Company

Kraft Foods, Inc.

Brent Pope

Hungwei Lin

Susan P Monckton

Jerry Don Millican

Dale Allen Fritsch

Gary W Trecker

Sarah B Martinez

Douglas Brian Nadeau

Viswas Ghorpade

Harry Mead Clark, Iii

Timothy Glen Vande Giessen

Kaser R Nath

Luis J Montelongo

Jerry D Millican

Provided herein is a method of preparing a palatability enhancer for a food composition comprising combining an animal fat source and one or more agents in an aqueous solution to form a mixture, wherein said agents are selected from amino acids, sugars, vitamins, vegetable oils, flavorants and flavour precursors, heating the mixture at a pressure of 110 kPa to 800 kPa, obtaining a palatability enhancer from the mixture, wherein the palatability enhancer comprises animal fat in an amount of at least 80 wt %. Further provided is a method of enhancing the palatablity of a food composition.

Palatability enhancer

Pet food piece

A process for preparing a food composition by mixing a nutritive base with at least one long chain polyunsaturated fatty acid; cooking the resulting mixture at a temperature not less than about 50&#xb0; C.; adding to the food composition at least one oxidatively protected long chain polyunsaturated fatty acid; and packaging the resulting composition in an oxygen depleted environment within a sealed container to provide the food product that exhibits (1) acceptable palatability to an animal and (2) a shelf-life of at least about 6 months when stored at ambient temperature without opening the container.

Methods for extending the shelf-life of food compositions containing polyunsaturated fatty acids

Composition, process and apparatus

In accordance with the method of the present invention for manufacture of low-fat cheese from skim milk, the fat level of milk is adjusted to less than about 1 percent to provide the low fat milk utilized in the method. The low fat milk is subjected to membrane treatment to provide a retentate. A lactic acid-producing culture and a coagulating enzyme are added to the retentate. The coagulating enzyme is added in a coagulating amount. The retentate is then fermented while subjecting the retentate to movement sufficient to prevent formation of a coagulum and to form curd particles having a size in the range of from about 3 to about 22 microns. After fermentation, the retentate is evaporated under turbulent conditions to provide a low-fat cheese having at least of about 50 percent solids.

Low fat cheese by evaporation of retentate

In accordance with the method of the present invention for manufacture of Swiss cheese from milk, the fat level of milk is standardized to about 3.5%. The milk is subjected to membrane processing by ultrafiltration and diafiltration to provide a retentate with particular characteristics. The retentate is then fermented with a particular blend of a coccus culture and a high level of a rod culture. The usual propionic acid-forming micro-organism, such as Propionibacterium shermannii, is used. The fermentation is desirably carried out at high temperatures to achieve the results of the invention. The fermented retentate is then evaporated to a solids level desired in the finished Swiss cheese, which is generally in the range of 35% to 41% moisture. The fermented and evaporated product is suitable for packing into containers to be cured and to provide Swiss cheese without further manipulation or treatment. The particular conditions are necessary to provide the desired Swiss cheese.

Method for manufacture of swiss cheese

Growing community of inventors

Topeka, KS, United States of America

Brent Pope