US3968256A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Preparation of cottage cheese
Assignee: Individual
•
Filing: 1973-07-02
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Granted: 1976-07-06
•
Expires: 1993-07-02
Abstract
Abstract Flavor and shelf life of cottage cheese are improved by adding to cottage cheese or a creaming mixture for creaming cottage cheese a concentrated cell preparation of Streptococcus diacetilactis to provide a concentration of cells in the cottage cheese of from 1.0 × 10 6 cells per gram to 2.0 × 10 8 cells per gram of cottage cheese. The concentrated cell preparation can be a freeze dried culture, frozen concentrated cells or freeze dried concentrated cells.
Inventors
- 👤 Edmond L. Sing
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-24 19:47
CPC Classifications
A; A23; A23C; A23C19/00; A23C19/06; A23C19/061; A23C19/062; Y; Y10; Y10S; Y10S435/00; Y10S435/8215; Y10S435/822; Y10S435/885
Claims Analysis
Total Claims: 15
Claim 1
Independent Claim
78 words
A convenient method for improving flavor and keeping characteristics of cottage cheese which comprises: adding to the cottage cheese, or its creaming mixture, sufficient culture preparation of Streptococcus diacetilactis, said culture preparation selected from the group consisting of freeze dried culture, frozen concentrated cells, and freeze dried concentrated cells, to cause a concentration of cells in the cottage cheese from 1.0 × 10 6 cells per gram to 2 × 10 8 cells per gram of cottage cheese.
Claim 2
Dependent Claim
78 words
A convenient method for improving flavor and keeping characteristics of cottage cheese which comprises: adding to the cottage cheese, or its creaming mixture, sufficient culture preparation of Streptococcus diacetilactis, said culture preparation selected from the group consisting of freeze dried culture, frozen concentrated cells, and freeze dried concentrated cells, to cause a concentration of cells in the cottage cheese from 1.0 × 10 6 cells per gram to 2 × 10 8 cells per gram of cottage cheese.
Claim 3
Dependent Claim
28 words
The method of claim 1 which additionally comprises the step of: keeping the resultant mixture of cottage cheese and Streptococcus diacetilactis cooled to prevent significant growth of bacteria.
Claim 4
Dependent Claim
15 words
The method of claim 2 in which the culture preparation is freeze dried concentrated cells.
Claim 5
Dependent Claim
14 words
The method of claim 2 in which the culture preparation is frozen concentrated cells.
Claim 6
Dependent Claim
14 words
The method of claim 2 in which the culture preparation is freeze dried culture.
Claim 7
Independent Claim
85 words
A method for improving flavor and keeping characteristics of cottage cheese which comprises: adding to the cottage cheese or its creaming mixture sufficient culture preparation of Streptococcus diacetilactis, said culture preparation containing over 3 × 10 9 cells per gram, to cause a concentration in the cottage cheese of from 1.0 × 10 6 cells per gram to 2 × 10 8 cells per gram of cottage cheese and, keeping resultant mixture of cottage cheese and Streptococcus diacetilactis cold to prevent significant growth of bacteria.
Claim 8
Independent Claim
85 words
A method for improving flavor and keeping characteristics of cottage cheese which comprises: adding to the cottage cheese or its creaming mixture sufficient culture preparation of Streptococcus diacetilactis, said culture preparation containing over 3 × 10 9 cells per gram, to cause a concentration in the cottage cheese of from 1.0 × 10 6 cells per gram to 2 × 10 8 cells per gram of cottage cheese and, keeping resultant mixture of cottage cheese and Streptococcus diacetilactis cold to prevent significant growth of bacteria.
Claim 9
Dependent Claim
17 words
The method of claim 3 in which the freeze dried concentrated cells are of a standard concentration.
Claim 10
Independent Claim
44 words
A method for improving flavor and keeping characteristics of cottage cheese which comprises: adding to the cottage cheese sufficient freeze dried concentrated cells of S. diacetilactis to cause a concentration of cells of about 1 million to 200 million per gram of cottage cheese.
Claim 11
Independent Claim
44 words
A method for improving flavor and keeping characteristics of cottage cheese which comprises: adding to the cottage cheese sufficient freeze dried concentrated cells of S. diacetilactis to cause a concentration of cells of about 1 million to 200 million per gram of cottage cheese.
Claim 12
Independent Claim
43 words
A method for improving flavor and keeping characteristics of cottage cheese which comprises: adding to the cottage cheese sufficient frozen concentrated cells of S. diacetilactis to cause a concentration of cells of about 1 million to 200 million per gram of cottage cheese.
Claim 13
Independent Claim
43 words
A method for improving flavor and keeping characteristics of cottage cheese which comprises: adding to the cottage cheese sufficient frozen concentrated cells of S. diacetilactis to cause a concentration of cells of about 1 million to 200 million per gram of cottage cheese.
Claim 14
Dependent Claim
16 words
The method of claim 4 in which the frozen concentrated cells are of a standard concentration.
Claim 15
Dependent Claim
53 words
The method of claim 10 in which the standardized frozen concentrated cells are prepared by the additional steps of centrifuging a culture, removing the supernatant, adding a buffered diluent to the resulting paste to adjust the cell concentration to a standard concentration, and quick freezing the standardized cells to a temperature below -10°F.
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) | 1979-07-06 | 1980-01-05 | 1980-07-06 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1983-07-06 | 1984-01-05 | 1984-07-06 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1987-07-06 | 1988-01-05 | 1988-07-06 | $7700.00 | Window Closed / Lapsed |