Goods & Services

(1) Dairy products, namely, cheese.

Goods & Services

(1) Dairy products, namely, cream cheese and cheese spreads.

Goods & Services

Dairy products, namely, cheese.

Goods & Services

Dairy products, namely, cream cheese and cheese spreads.

Goods & Services

Non-dairy vegan cheeses, non-dairy vegan cream cheese, non-dairy vegan yogurt Vegan pasta sauces, vegan salad dressings; vegan refrigerated desserts, namely mousse, puddings and cheesecakes; vegan ice cream; plant-based pasta sauces, plant-based salad dressings; plant-based refrigerated desserts, namely mousse, puddings and cheesecakes; plant-based ice cream

Goods & Services

CREAM CHEESE

Goods & Services

DAIRY PRODUCTS, EXCLUDING ICE CREAM, ICE MILK AND FROZEN YOGURT

Goods & Services

DAIRY PRODUCTS WHICH INCLUDE PROTEIN, EXCLUDING ICE CREAM, ICE MILK AND FROZEN YOGURT

Goods & Services

Cream cheese

Abstract

Process: providing concentrated milk composition including milk protein; providing plant fat composition including plant fat; combining first amount of concentrated milk composition together with second amount of plant fat composition, forming concentrated milk-plant fat composition having initial pH and having concentration by weight of water being within range of between about 49% and about 57%; combining concentrated milk-plant fat composition together with amount of edible acid, and directly setting concentrated milk-plant fat composition by adjusting initial pH to reduced pH being within range of between about 4.9 and about 4.5; thereby forming uniform non-separating direct-set milk-plant fat product substantially retaining the milk protein. Process also includes providing concentrated milk composition and plant fat composition respectively at first and second temperatures being at least about 20° F. above melting points of respective compositions. Composition: uniform non-separating direct-set milk-plant fat product.

IPC Classes  ?

• A23C 19/055 - Addition of non-milk fats or non-milk proteins
• A23C 19/045 - Coagulation of milk without rennet or rennet substitutes

Abstract

Process that includes: providing dilute aqueous liquid acid whey protein composition containing acid whey proteins; filtering dilute aqueous liquid acid whey protein composition, forming concentrated aqueous liquid acid whey protein composition containing acid whey proteins; combining together concentrated aqueous liquid acid whey protein composition and edible caustic composition in suitable proportions to result in substantially neutral pH; denaturing acid whey proteins at elevated temperature, forming concentrated aqueous liquid denatured acid whey protein composition; providing milk composition containing butterfat and substantial concentrations of native casein and whey proteins; combining together milk composition and concentrated aqueous liquid denatured acid whey protein composition, forming dairy mix containing butterfat and protein composition including native casein and whey proteins and denatured acid whey proteins; inoculating dairy mix with lactic acid-producing bacteria; culturing lactic acid-producing bacteria in dairy mix, forming curd and whey; separating curd from whey; and recovering curd as cheese product. Cheese product made by process.

IPC Classes  ?

• A23C 19/05 - Treating milk before coagulationSeparating whey from curd
• A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
• A23C 19/032 - Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
• A23C 19/076 - Soft unripened cheese, e.g. cottage or cream cheese

Abstract

Technique for making a cream cheese product comprising steps of: providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid; homogenizing the milkfat fluid; and culturing bacteria in the milkfat fluid; producing a cream cheese product comprising live probiotic bacteria cultures. Cream cheese product comprising: between about 10% by weight and about 55% by weight of total butterfat; and a live probiotic bacteria culture.

IPC Classes  ?

• A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes

Abstract

Technique for making a cream cheese product comprising steps of: providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid; homogenizing the milkfat fluid; and culturing bacteria in the milkfat fluid; producing a cream cheese product comprising live probiotic bacteria cultures. Cream cheese product comprising: between about 10% by weight and about 55% by weight of total butterfat; and a live probiotic bacteria culture.

IPC Classes  ?

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

Goods & Services

DAIRY PRODUCTS EXCLUDING ICE CREAM, ICE MILK AND FROZEN YOGURT

Abstract

Technique (100) for making a Low-Fat Yogurt-Cheese Composition, including: providing (104) a composition including a milkfat fluid; combining (118) yogurt with the composition including a milkfat fluid to form a composition including yogurt and a milkfat fluid; combining (122) milk protein with the composition including yogurt and a milkfat fluid; and forming (124) a blend including the milk protein and the composition including yogurt and a milkfat fluid. Low-Fat Yogurt-Cheese Composition, including: cream cheese at a concentration within a range of between about 75 % by weight and about 15 % by weight; yogurt at a concentration within a range of between about 40 % by weight and about 10 % by weight; and milk protein at a concentration within a range of between about 45 % by weight and about 15 % by weight.

IPC Classes  ?

• A23D 9/013 - Other fatty acid esters, e.g. phosphatides
• A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes

Abstract

Compositions in field of cheese products. Cream cheese, butter, margarine, and other cheese-like dairy products often contain high concentrations of butterfat or edible oil and lack substantial protein concentration. Low-Fat Yogurt-Cheese-Oil Compositions are provided, including milkfat fluid and having appealing texture and flavor of high-milkfat cheeses. Processes (100, 200, 300, 400) for making Low-Fat Yogurt-Cheese-Oil Compositions are provided, including: forming milkfat-oil composition including milkfat fluid and an oil (104); combining yogurt with milkfat-oil composition to form yogurt-milkfat-oil composition (118); combining milk protein with yogurt-milkfat-oil composition (122); and forming blend including milk protein and yogurt-milkfat-oil composition (124).

IPC Classes  ?

• A23C 19/00 - CheeseCheese preparationsMaking thereof

Abstract

Techniques for making a yogurt-cheese-oil product, comprising steps of: providing a milkfat- oil fluid comprising butterfat and an oil; pasteurizing the milkfat-oil fluid to produce a cheese-oil precursor; combining yogurt with the cheese-oil precursor to produce a combined yogurt-cheese-oil precursor; and homogenizing and acidifying the combined yogurt-cheese- oil precursor; producing a yogurt-cheese-oil product. Yogurt-cheese-oil products: comprising between about 10% by weight and about 80% by weight of total butterfat; comprising between about 2% by weight and about 52.5% by weight of an oil; comprising between about 10% by weight and about 50% by weight of yogurt; and yielding less than about 1% syneresis by weight after 15 hours at about 74°F to about 75°F.

IPC Classes  ?

• A23C 9/154 - Milk preparationsMilk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparationsMilk gels
• A23C 13/00 - CreamCream preparationsMaking thereof

Goods & Services

CREAM CHEESE

Goods & Services

DAIRY PRODUCTS, NAMELY, CREAM CHEESE AND CHEESE SPREADS

Abstract

Techniques for making a yogurt-cheese-oil product, comprising steps of: providing a milkfat-oil fluid comprising butterfat and an oil; pasteurizing the milkfat-oil fluid to produce a cheese-oil precursor; combining yogurt with the cheese-oil precursor to produce a combined yogurt-cheese-oil precursor; and homogenizing and acidifying the combined yogurt-cheese-oil precursor; producing a yogurt-cheese-oil product. Yogurt-cheese-oil products: comprising between about 10% by weight and about 80% by weight of total butterfat; comprising between about 2% by weight and about 52.5% by weight of an oil; comprising between about 10% by weight and about 50% by weight of yogurt; and yielding less than about 1% syneresis by weight after 15 hours at about 74° F. to about 75° F.

IPC Classes  ?

• A23C 19/00 - CheeseCheese preparationsMaking thereof

Goods & Services

Cheese and cheese spreads

Goods & Services

MIXTURES OF YOGURT AND CREAM CHEESE

Goods & Services

MIXTURES OF YOGURT AND CREAM CHEESE

Goods & Services

cheese

Goods & Services

cheese

Goods & Services

[ bean dip, hummus and ] flavored cream cheese [ salsa, cream cheese salsa, tortilla chips and tortillas ]

Goods & Services

Dairy Products-Namely, Cheese

Goods & Services

Canned Vegetables