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.
Patent No.:
Date of Patent:
May. 11, 1999
Filed:
Oct. 18, 1996
Richard Lee Barz, Littleton, CO (US);
Carolyn Parks Cremer, Englewood, CO (US);
Ann V Durkin, Redwood City, CA (US);
Leprino Foods Company, Denver, CO (US);
Abstract
A process of manufacturing a soft or semi-soft fibrous cheese comprising the steps of a) pasteurizing milk; b) acidifying the milk; c) coagulating the milk to obtain curd and whey; d) cutting the coagulum and draining the whey, thereby leaving a cheese curd; e) heating, kneading, and stretching the curd (e.g., in mixer/cooker 1) until it is a homogeneous, fibrous mass of cheese; f) forming the cheese into a shape (e.g., by pumping it through extruder 8); g) cooling the shaped cheese in cold brine (e.g., in brine tanks 11 and 15); and h) removing the cooled cheese from the brine (e.g., by conveyor 16). A food additive is thoroughly mixed into the heated cheese (for example in additional mixer 6) after the cheese has been heated, kneaded, and stretched, but before it has been formed into a shape. The additive can be a gum, stabilizer, colorant, dairy solid, cheese powder, flavor, non-dairy protein isolate, salt, or food starch.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile