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US3650768A
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Making american cheese from heat treated milk
Assignee: Kraft Inc
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Filing: 1970-02-27
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Granted: 1972-03-21
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Expires: 1990-02-27
Abstract
Abstract A method for making American cheese and similar types of cheese from heat treated milk so as to provide increased cheese flavor. In accordance with the method, a combination of a particular type of a proteolytic micrococcus and a particular type of lipase are added at specified levels to heat treated milk which is to be made into American cheese. A particular lactobacillus microorganism may also be used in connection with the combination of the indicated proteolytic micrococcus and specified lipase to provide improved body, flavor and/or texture to the cheese.
Inventors
- 👤 Miron J Roberts
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-26 16:38
CPC Classifications
A; A23; A23C; A23C19/00; A23C19/02; A23C19/032; A23C19/04; A23C19/043
Claims Analysis
Total Claims: 12
Claim 1
Independent Claim
31 words
The method for producing American cheese from heat treated milk of claim 1, wherein the proteolytic micrococcus and the lipase are added to the milk prior to setting of the milk.
Claim 2
Dependent Claim
20 words
The method for producing American cheese in accordance with claim 1 wherein the heat treatment effects pasteurization of the milk.
Claim 3
Dependent Claim
17 words
The method in accordance with claim 1 wherein the proteolytic micrococcus is from Micrococcus Cohn Subgroup 2.
Claim 4
Dependent Claim
13 words
The method in accordance with claim 1 wherein the proteolytic micrococcus is T-3.
Claim 5
Dependent Claim
32 words
The method in accordance with claim 2 wherein the proteolytic micrococcus is added at a level of between about 1 X 107 to about 1 X 1010 cells per pound of milk.
Claim 6
Dependent Claim
23 words
The method in accordance with claim 6 wherein the level of proteolytic micrococcus is about 1 X 109 cells per pound of milk.
Claim 7
Dependent Claim
27 words
The method of claim 2 wherein the lipase is added at a level sufficient to contribute flavor and at a level below which a rancid flavor occurs.
Claim 8
Dependent Claim
31 words
The method of claim 8 wherein the lipase is added at a level between about 0.1 grams per 1,000 pounds of milk and about 2 grams per 1,000 pounds of milk.
Claim 9
Dependent Claim
22 words
The method of claim 9 wherein the lipase is added at a level of about 0.259 grams per 1,000 pounds of milk.
Claim 10
Dependent Claim
17 words
The method of claim 1 wherein the bodying micro-organism is a lactobacillus lactis or a lactobacillus bulgaricus.
Claim 11
Dependent Claim
23 words
The method of claim 1 in which the bodying organism is a lactobacillus which develops from 1.0 to 2.0 percent acid in milk.
Claim 12
Dependent Claim
21 words
The method of claim 11 wherein the micro-oRganism is lactobacillus lactis and develops from 1.0 to 2.0 percent acid in milk.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1975-03-21 | 1975-09-20 | 1976-03-21 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1979-03-21 | 1979-09-20 | 1980-03-21 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1983-03-21 | 1983-09-20 | 1984-03-21 | $7700.00 | Window Closed / Lapsed |