David E Kaganoff

US Patent:

47940107, Dec 27, 1988

Filed:

Feb 2, 1988

Appl. No.:

7/151354

Inventors:

Gary V. Jones - Bremen, DE
Stuart A. Stein - Hoboken NJ
David Kaganoff - New York NY

Assignee:

General Foods Corporation - White Plains NY

International Classification:

A23F 524
A23F 550

US Classification:

426387

Abstract:

This invention is designed to obtain desirable flavor and aroma volatiles during processing of an aqueous coffee extract obtained from roasted and ground coffee. The overall process of preparing soluble coffee by spray drying a concentrated aqueous extract is improved by employing a stripper to remove up to 20% of the extract prior to concentration and to recover non-condensible and condensible aromas in cold water using an absorber having 4-48 plates and a 0. 1/1 to 30/1 L/V ratio prior to reintroducing the absorbed aromas into the concentrated coffee extract and spray drying it to give an aromatized dry soluble coffee.

US Patent:

57730547, Jun 30, 1998

Filed:

Jun 21, 1996

Appl. No.:

8/668547

Inventors:

Ronald L. Meibach - Deerfield IL
Dale A. Kyser - Vernon Hills IL
Gary F. Smith - Highland Park IL
David Kaganoff - Chicago IL
Ronald D. Gee - Chicago IL
Thomas A. Nosek - Wheeling IL
Richard S. Silver - Wilmette IL

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23C 1906

US Classification:

426 36

Abstract:

The present invention is directed to a method for making a particulate natural cheese suitable for preparation of processed cheese, as well as for use as a natural cheese, such as a snack food and shreds for cheese toppings. In the method, a milk coagulum is provided. The coagulum is cut to provide particulate cheese curds and whey. The cheese curd is cooked while undergoing agitation. Thereafter, whey is drained from the cheese curd while the cheese curd is continuously agitated. The cheese curd is then cooled or dried sufficiently to maintain the cheese curd as separate particles. Agitation may be used during or immediately after the cooling or drying step to insure separation of the cheese particles. The cheese particles formed may form friable lumps but do not knit during storage. The cheese particles are then packed into relatively large containers holding from about 1,000 to about 2,500 pounds of cheese curd or may be bulk packed in rail cars or trucks.

US Patent:

57832366, Jul 21, 1998

Filed:

Dec 5, 1995

Appl. No.:

8/568592

Inventors:

Ronald L. Meibach - Deerfield IL
Dale A. Kyser - Vernon Hills IL
Gary F. Smith - Highland Park IL
David Kaganoff - Chicago IL
Ronald D. Gee - Chicago IL

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23C 1906

US Classification:

426 36

Abstract:

The present invention is directed to a method for making a particulate natural cheese suitable for preparation of processed cheese, as well as for use as a natural cheese, such as a snack food and shreds for cheese toppings. In the method, a milk coagulum is provided. The coagulum is cut to provide particulate cheese curds and whey. The cheese curd is cooked while undergoing agitation. Thereafter, whey is drained from the cheese curd while the cheese curd is continuously agitated. The cheese curd is then cooled or dried sufficiently to maintain the cheese curd as separate particles. Agitation may be used during or immediately after the cooling or drying step to insure separation of the cheese particles. The cheese particles formed may form friable lumps but do not knit during storage. The cheese particles are then packed into relatively large containers holding from about 1,000 to about 2,500 pounds of cheese curd or may be bulk packed in rail cars or trucks.