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:
Jul. 12, 2005
Filed:
Nov. 06, 2003
Ramarathna Koka, Mt. Prospect, IL (US);
David W. Mehnert, Antioch, IL (US);
Rudolf J. Fritsch, Chicago, IL (US);
Wolfram Steffan, Ottobrunn, DE;
Peter Habermeier, Scheyern, DE;
Allan G. W. Bradbury, Rohrmoos, DE;
Alan Wolfschoon-pombo, Freising, DE;
Mehran Rose, Hohenbrunn, DE;
Ramarathna Koka, Mt. Prospect, IL (US);
David W. Mehnert, Antioch, IL (US);
Rudolf J. Fritsch, Chicago, IL (US);
Wolfram Steffan, Ottobrunn, DE;
Peter Habermeier, Scheyern, DE;
Allan G. W. Bradbury, Rohrmoos, DE;
Alan Wolfschoon-Pombo, Freising, DE;
Mehran Rose, Hohenbrunn, DE;
Kraft Foods R&D, Inc., Munich, DE;
Abstract
Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.