John J Strandholm

US Patent:

6537603, Mar 25, 2003

Filed:

Mar 14, 2001

Appl. No.:

09/808542

Inventors:

Gary L. Kerrigan - Sheboygan WI
Craig J. Schroeder - Springfield MO
Roy A. Barham - Bolivar MO
John J. Strandholm - Plymouth WI
Michael J. Pagel - Plymouth WI

Assignee:

Dairy Farmers of America, Inc. - Kansas City MO

International Classification:

A23G 312

US Classification:

426576, 426 36, 426579, 426582, 426583, 426512, 264221, 264317, 249 61

Abstract:

An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0. 05-5 g/cm , which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch or a resilient rubber mold; after hardening, the resultant products are separated from the starch or rubber mold and packaged.

US Patent:

6562393, May 13, 2003

Filed:

Oct 20, 2000

Appl. No.:

09/693421

Inventors:

Gary L. Kerrigan - Sheboygan WI
Craig J. Schroeder - Springfield MO
Roy A. Barham - Bolivar MO
John J. Strandholm - Plymouth WI
Michael J. Pagel - Plymouth WI

Assignee:

Dairy Farmers of America, Inc. - Kansas City MO

International Classification:

A23G 19055

US Classification:

426576, 426579, 426582, 426583, 426 36

Abstract:

An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0. 05-5 g/cm , which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch; after hardening, the resultant products are separated from the starch and packaged.

US Patent:

62353217, May 22, 2001

Filed:

Nov 30, 1999

Appl. No.:

9/450967

Inventors:

Gary L. Kerrigan - Sheboygan WI
Craig J. Schroeder - Springfield MO
Roy A. Barham - Bolivar MO
John J. Strandholm - Plymouth WI
Michael J. Pagel - Plymouth WI

Assignee:

Dairy Farmers of America, Inc. - Kansas City MO

International Classification:

A23G 19055

US Classification:

426 36

Abstract:

An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0. 05-5 g/cm. sup. 2, which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch; after hardening, the resultant products are separated from the starch and packaged.