Abstract

A method for accumulating cheese milk from which to make natural cheese. The method includes the steps of creating a first stream of concentrated acidified milk, creating a second stream of re-blended acidified milk, creating a third stream of cream, and creating a fourth stream of homogenized milk. The four streams are combined to produce an accumulated cheese milk from which to make the natural cheese.

IPC Classes  ?

• A23C 19/09 - Other cheese preparationsMixtures of cheese with other foodstuffs
• A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes
• A23C 9/142 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
• A23C 9/15 - Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
• A23C 19/064 - Salting
• A23C 19/068 - Particular types of cheese

Goods & Services

paper packaging sleeve for food products; paper packaging for food containers

Goods & Services

Cheese snacks including dried fruit; food packages containing cheese; and snack food combinations containing cheese and including one or more of the following, namely, crackers, pretzels, dried fruit, chocolate, candy, granola, nuts, nut clusters, seeds, seed clusters, grains and grain clusters

Abstract

A sliced, flavored cheese product and methods of flavoring cheese is disclosed in which individual slices of cheese are separated by an interleaf paper barrier that includes a flavoring component, such as smoke flavor, applied to at least one of the two surfaces thereof . By placing each cheese slice in contact with the flavored interleaf paper, and packaging the cheese slices in a conventional manner, the cheese slices therein are imparted with the flavoring component, thereby providing a flavored cheese slice. A variety of different types of cheeses can be flavored with the methods of flavoring cheese of the present invention.

IPC Classes  ?

• A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes
• A23C 19/00 - CheeseCheese preparationsMaking thereof

Goods & Services

Cookbooks, recipe brochures, recipe cards, newsletters, corporate reports and other printed material. Cheese; imported and domestic, whole, sliced and shredded natural cheeses, processed cheeses, imitation cheeses, cheese spreads and cheese food; snack food, namely cheese and snack food combination consisting primarily of cheese and also containing salsa. Snack food, namely salsa, salsa and cheese, and bean and cheese dips.