Kaiser Rajinder Nauth

US Patent:

7001632, Feb 21, 2006

Filed:

Mar 3, 2003

Appl. No.:

10/378329

Inventors:

Kaiser Rajinder Nauth - Wheeling IL, US
Zuoxing Zheng - Palatine IL, US

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A23B 4/20
A23L 3/3463
B65D 81/28

US Classification:

426326, 426335, 426332

Abstract:

Improved antimicrobial compositions are provided. The improved antimicrobial compositions of this invention contain a dairy-allergen-free nisin derived from whey, pediocin, an edible organic acid (e. g. , lactic acid), and a phenol-based antioxidant (e. g. , tertiary butylhydroquinone). Such improved antimicrobial compositions are useful in imparting improved antibacterial activity to food products, especially products having a relatively high water activity including cooked or uncooked meat products, cheeses, and the like.

US Patent:

62387170, May 29, 2001

Filed:

Jan 10, 2000

Appl. No.:

9/480744

Inventors:

David K. Hayashi - Chicago IL
Kaiser Rajinder Nauth - Wheeling IL

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23C 19076
A23C 1910

US Classification:

426326

Abstract:

An improved cottage cheese product have increased shelf life is provided. A relatively small amount of calcium carbonate is added to the dressing. The calcium carbonate-containing dressing is then blended with cottage cheese curd to form the improved cottage cheese product which is then packed into individual containers. At the pH of the cottage cheese product, the calcium carbonate is converted to carbonic acid which is then converted to carbon dioxide, normally over about a two week period at refrigeration temperatures within the package. Conventional cold pack cottage cheese has an average shelf life of about 20 to about 30 days at refrigeration temperatures. The improved cottage cheese described herein has an average shelf life of about 30 to 40 days or longer at refrigeration temperatures. The increased stability is obtained without loss of organoleptic properties and without extensive process modifications.