Deborah L Moore

US Patent:

6506426, Jan 14, 2003

Filed:

Jul 9, 2001

Appl. No.:

09/900932

Inventors:

Anthony M. Adamany - Rockford IL
Thomas M. Henry - McHenry IL
Deborah P. Moore - Oconomowoc WI
Craig S. Filkouski - Oconomowoc WI

Assignee:

Conagra, Inc. - Omaha NE

International Classification:

A23C 912

US Classification:

426 36, 426 34, 426 39, 426 42, 426491, 426580, 426582

Abstract:

A method for preparing a no fat or low fat cheese product from a culture medium prepared by combining from about 50 to about 94 wt. % whole milk, from about 0 to about 45 wt. % water, and from about 0. 2 to about 1 wt. % of at least one food grade, polyanionic gum. The culture medium is inoculated with at least one lactic acid- or hetero-acid producing bacterium to form a cultured mixture. The cultured mixture is then combined in a vat with skim or low fat milk to form a cultured milk. The cultured milk is ripened, sufficient rennet added to form a coagulum, the coagulum cut to form curd in a whey solution, and the curd cooked while in the whey solution. The cooked curd is transferred to a means for draining the whey solution where the whey is separated from the curd and the curd salted. After salting, the curd is further processed to produce a no fat or low fat cheese.

US Patent:

62583891, Jul 10, 2001

Filed:

Feb 16, 1999

Appl. No.:

9/251127

Inventors:

Anthony M. Adamany - Rockford IL
Thomas M. Henry - McHenry IL
Deborah P. Moore - Oconomowoc WI
Craig S. Filkouski - Oconomowoc WI

Assignee:

ConAgra, Inc. - Omaha NE

International Classification:

A23C 912

US Classification:

426 34

Abstract:

A method for preparing a no fat or low fat cheese product from a culture medium prepared by combining from about 50 to about 94 wt. % whole milk, from about 0 to about 45 wt. % water, and from about 0. 2 to about 1 wt. % of at least one food grade, polyanionic gum. The culture medium is inoculated with at least one lactic acid- or hetero-acid producing bacterium to form a cultured mixture. The cultured mixture is then combined in a vat with skim or low fat milk to form a cultured milk. The cultured milk is ripened, sufficient rennet added to form a coagulum, the coagulum cut to form curd in a whey solution, and the curd cooked while in the whey solution. The cooked curd is transferred to a means for draining the whey solution where the whey is separated from the curd and the curd salted. After salting, the curd is further processed to produce a no fat or low fat cheese.

US Patent:

58956719, Apr 20, 1999

Filed:

Jun 18, 1996

Appl. No.:

8/664435

Inventors:

Anthony M. Adamany - Rockford IL
Thomas M. Henry - McHenry IL
Deborah P. Moore - Oconomowoc WI
Craig S. Filkouski - Oconomowoc WI

Assignee:

Conagra, Inc. - Omaha NE

International Classification:

A23C 912
A23C 9127
A23C 9137
A23C 1905

US Classification:

426 36

Abstract:

Disclosed is a method for preparing a no fat or low fat cheese product from a culture medium prepared by combining from about 50 to about 94 wt. % whole milk, from about 0 to about 45 wt. % water, and from about 0. 2 to about 1 wt. % of at least one food grade, polyanionic gum. The culture medium is inoculated with at least one lactic acid- or heteroacid producing bacterium to form a cultured mixture. The cultured mixture is then combined in a vat with skim or low fat milk to form a cultured milk. The cultured milk is ripened, sufficient rennet added to form a coagulum, the coagulum cut to form curd in a whey solution, and the curd cooked while in the whey solution. The cooked curd is transferred to a means for draining the whey solution where the whey is separated from the curd and the curd salted. After salting, the curd is further processed to produce a no fat or low fat cheese.