Ludwig C Zoller

US Patent:

57956138, Aug 18, 1998

Filed:

May 1, 1996

Appl. No.:

8/641482

Inventors:

Paul Scharfmann - Madison WI
Ludwig Zoller - Watertown WI

Assignee:

Specialty Cheese Company, Inc. - Lowell WI

International Classification:

A23C 19086

US Classification:

426582

Abstract:

A dried crisp cheese piece is disclosed in a first preferred form including a nonmelting cheese dried to its final moisture content by microwave energy. The nonmelting cheese generally includes a pH of greater than about 5. 7. The final moisture content of the dried cheese piece is preferably between 2 and 8% by weight. The final dried cheese piece is unpuffed and requires no refrigeration. A process for making the dried cheese piece is also disclosed. The process essentially includes subjecting the nonmelting cheese having particular thickness dimensions to microwave energy to reduce the cheese piece from an initial moisture content to a final moisture content ranging from about 2% to 8%. The drying step can be practiced using forming pans to obtain finished products having various three dimensional shapes and configurations.

US Patent:

59322748, Aug 3, 1999

Filed:

Jul 9, 1997

Appl. No.:

8/890470

Inventors:

Paul Scharfmann - Madison WI
Ludwig Zoller - Watertown WI

Assignee:

Specialty Cheese Company, Inc. - Lowell WI

International Classification:

A23C 1900

US Classification:

426582

Abstract:

A cheese which is natural, resists melting, includes a pH of between about 5. 9 and about 6. 35, is made in the absence of and includes no cheese culture, is packaged in block form and is sliceable with a knife without crumbling, and includes a nonlactose sweetener having a perceived sweetness at least 30% that of sucrose.

US Patent:

56933495, Dec 2, 1997

Filed:

Jun 7, 1995

Appl. No.:

8/484648

Inventors:

Paul Scharfman - Madison WI
Ludwig Zoller - Watertown WI

Assignee:

Specialty Cheese Company, Inc. - Lowell WI

International Classification:

A23C 912

US Classification:

426 36

Abstract:

A cheese which is natural, resists melting, includes a pH of between about 5. 9 and about 6. 35, is made in the absence of and includes no cheese culture, is packaged in block form and is sliceable with a knife without crumbling, and includes a nonlactose sweetener having a perceived sweetness at least 30% that of sucrose. Methods for making the sweetened cheese preferably in the absence of cheese culture are also disclosed.