Ken Y Rhodes

US Patent:

6780445, Aug 24, 2004

Filed:

May 1, 2000

Appl. No.:

09/562482

Inventors:

Ken Rhodes - Diamond Bar CA

Assignee:

Cacique, Inc. - Industry CA

International Classification:

A23C 912

US Classification:

426 36, 426317, 426468, 426524, 426582

Abstract:

A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd, and a mixing means which mixes the cheese curd and the enhancing agent. By applying negative pressure to a mixture of cheese curd and enhancing agent, the enhancing agent can be drawn into the cheese curds. The enhancing agent may include whey protein to increase product. Likewise, probotics, fat substitute, enzymes and flavorings may be added to the cheese curds to produce cheese products with reduced spoilage, decreased fat, accelerated ripening or new flavors.

US Patent:

20040258798, Dec 23, 2004

Filed:

Jun 3, 2004

Appl. No.:

10/859298

Inventors:

Ken Rhodes - Diamond Bar CA, US

International Classification:

A23C009/12

US Classification:

426/036000

Abstract:

A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd, and a mixing means which mixes the cheese curd and the enhancing agent. By applying negative pressure to a mixture of cheese curd and enhancing agent, the enhancing agent can be drawn into the cheese curds. The enhancing agent may include whey protein to increase product. Likewise, probotics, fat substitute, enzymes and flavorings may be added to the cheese curds to produce cheese products with reduced spoilage, decreased fat, accelerated ripening or new flavors.

US Patent:

61208094, Sep 19, 2000

Filed:

Oct 28, 1998

Appl. No.:

9/181293

Inventors:

Ken Rhodes - Diamond Bar CA

International Classification:

A23C 19032
A23C 19055
A23C 1906
A23C 19064

US Classification:

426 36

Abstract:

A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd, and a mixing means which mixes the cheese curd and the enhancing agent. By applying negative pressure to a mixture of cheese curd and enhancing agent, the enhancing agent can be drawn into the cheese curds. The enhancing agent may include whey protein to increase product. Likewise, probotics, fat substitute, enzymes and flavorings may be added to the cheese curds to produce cheese products with reduced spoilage, decreased fat, accelerated ripening or new flavors.