Ronald A Gee

US Patent:

57730547, Jun 30, 1998

Filed:

Jun 21, 1996

Appl. No.:

8/668547

Inventors:

Ronald L. Meibach - Deerfield IL
Dale A. Kyser - Vernon Hills IL
Gary F. Smith - Highland Park IL
David Kaganoff - Chicago IL
Ronald D. Gee - Chicago IL
Thomas A. Nosek - Wheeling IL
Richard S. Silver - Wilmette IL

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23C 1906

US Classification:

426 36

Abstract:

The present invention is directed to a method for making a particulate natural cheese suitable for preparation of processed cheese, as well as for use as a natural cheese, such as a snack food and shreds for cheese toppings. In the method, a milk coagulum is provided. The coagulum is cut to provide particulate cheese curds and whey. The cheese curd is cooked while undergoing agitation. Thereafter, whey is drained from the cheese curd while the cheese curd is continuously agitated. The cheese curd is then cooled or dried sufficiently to maintain the cheese curd as separate particles. Agitation may be used during or immediately after the cooling or drying step to insure separation of the cheese particles. The cheese particles formed may form friable lumps but do not knit during storage. The cheese particles are then packed into relatively large containers holding from about 1,000 to about 2,500 pounds of cheese curd or may be bulk packed in rail cars or trucks.

US Patent:

57832366, Jul 21, 1998

Filed:

Dec 5, 1995

Appl. No.:

8/568592

Inventors:

Ronald L. Meibach - Deerfield IL
Dale A. Kyser - Vernon Hills IL
Gary F. Smith - Highland Park IL
David Kaganoff - Chicago IL
Ronald D. Gee - Chicago IL

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23C 1906

US Classification:

426 36

Abstract:

The present invention is directed to a method for making a particulate natural cheese suitable for preparation of processed cheese, as well as for use as a natural cheese, such as a snack food and shreds for cheese toppings. In the method, a milk coagulum is provided. The coagulum is cut to provide particulate cheese curds and whey. The cheese curd is cooked while undergoing agitation. Thereafter, whey is drained from the cheese curd while the cheese curd is continuously agitated. The cheese curd is then cooled or dried sufficiently to maintain the cheese curd as separate particles. Agitation may be used during or immediately after the cooling or drying step to insure separation of the cheese particles. The cheese particles formed may form friable lumps but do not knit during storage. The cheese particles are then packed into relatively large containers holding from about 1,000 to about 2,500 pounds of cheese curd or may be bulk packed in rail cars or trucks.