The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Dec. 31, 2019

Filed:

Nov. 21, 2017
Applicant:

Land O'lakes, Inc., Arden Hills, MN (US);

Inventors:

Thomas Alexander Glenn, III, Shoreview, MN (US);

Clint Garoutte, Elk River, MN (US);

Kang Hu, Shoreview, MN (US);

Jason Thompson, Robbinsdale, MN (US);

Orlando Maldonado, Minneapolis, MN (US);

Assignee:

LAND O'LAKES, INC., Arden Hills, MN (US);

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23C 9/00 (2006.01); A23C 9/142 (2006.01); A23C 19/05 (2006.01); A23C 19/028 (2006.01);
U.S. Cl.
CPC ...
A23C 9/1422 (2013.01); A23C 19/028 (2013.01); A23C 19/0285 (2013.01); A23C 19/051 (2013.01);
Abstract

Food products and systems and methods for their production involve microfiltration ('MF') of fluid skim to form a MF retentate, combining the MF retentate with cream and subjecting the combination to ultrafiltration ('UF') to form a UF retentate. Prior to UF, the composition is formed of non-acidified components. Following UF, the UF retentate is acidified and forms a food product including a high solids content. The solids content may be further increased using evaporation. The resulting cheese or cheese base contains a lower whey protein ratio in a fat:casein:whey protein ratio compared to systems and methods that do not employ MF.


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