Carolyn P Cremer

US Patent:

52002160, Apr 6, 1993

Filed:

Oct 4, 1990

Appl. No.:

7/592519

Inventors:

Richard L. Barz - Castle Rock CO
Carolyn P. Cremer - Denver CO

Assignee:

Leprino Foods Company - Denver CO

International Classification:

A23C 1914

US Classification:

426 36

Abstract:

In the manufacture of mozzarella cheese, aging can be dispensed with if the process is controlled to yield a combined moisture and wet milkfat content of at least about 70 weight percent, and the cheese will provide acceptable bake performance under typical cooking conditions used in the pizza industry today. Within about 48 hours after brining, the cheese should either be used or frozen. This discovery saves at least seven days of aging and permits the use of a continuous process of making mozzarella, which, from pasteurization to loading of the frozen product on the truck, can be performed in as little time as eight hours. In the continuous process, the hot stretched cheese from the kneading machine is extruded directly into cold brine. After the cheese has cooled sufficiently, it can be comminuted and frozen by independent quick freezing, preferably in a fluidized bed freezer. Salt preferably is mixed into the cheese during the kneading step.

US Patent:

55674640, Oct 22, 1996

Filed:

Feb 16, 1995

Appl. No.:

8/389932

Inventors:

Richard L. Barz - Littleton CO
Carolyn P. Cremer - Denver CO

Assignee:

Leprino Foods Company - Denver CO

International Classification:

A23C 1914

US Classification:

426582

Abstract:

A process of manufacturing a mozzarella (or mozzarella-like) cheese comprising the steps of a) pasteurizing cow's milk; b) acidifying the milk to convert it to a cheese milk; c) coagulating the cheese milk to obtain a coagulum comprised of curd and whey; d) cutting the coagulum and draining the whey therefrom, thereby leaving a cheese curd; e) heating, kneading, and stretching the cheese curd until it is a homogeneous, fibrous mass of heated, unripened cheese; f) forming the heated cheese into a shape; g) cooling the shaped cheese in cold brine; and h) removing the cooled cheese from the brine. The process is improved by mixing an emulsifier such as a sodium phosphate or citrate into the heated cheese after it has been heated, kneaded, and stretched, but before it has been formed into a shape. The resultant cheese provides good baking performance over a wider range of conditions than the equivalent cheese without emulsifier, and it is particularly useful as the stuffing cheese for stuffed crust pizza or as the exposed topping cheese on pizzas.

US Patent:

59026251, May 11, 1999

Filed:

Oct 18, 1996

Appl. No.:

8/733474

Inventors:

Richard Lee Barz - Littleton CO
Carolyn Parks Cremer - Englewood CO
Ann V. Durkin - Redwood City CA

Assignee:

Leprino Foods Company - Denver CO

International Classification:

A23C19/14

US Classification:

426582

Abstract:

A process of manufacturing a soft or semi-soft fibrous cheese comprising the steps of a) pasteurizing milk; b) acidifying the milk; c) coagulating the milk to obtain curd and whey; d) cutting the coagulum and draining the whey, thereby leaving a cheese curd; e) heating, kneading, and stretching the curd (e. g. , in mixer/cooker 1) until it is a homogeneous, fibrous mass of cheese; f) forming the cheese into a shape (e. g. , by pumping it through extruder 8); g) cooling the shaped cheese in cold brine (e. g. , in brine tanks 11 and 15); and h) removing the cooled cheese from the brine (e. g. , by conveyor 16). A food additive is thoroughly mixed into the heated cheese (for example in additional mixer 6) after the cheese has been heated, kneaded, and stretched, but before it has been formed into a shape. The additive can be a gum, stabilizer, colorant, dairy solid, cheese powder, flavor, non-dairy protein isolate, salt, or food starch.

US Patent:

52347001, Aug 10, 1993

Filed:

Sep 28, 1992

Appl. No.:

7/951764

Inventors:

Richard L. Barz - Castle Rock CO
Carolyn P. Cremer - Denver CO

Assignee:

Leprino Foods Company - Denver CO

International Classification:

A23C 19032

US Classification:

426 42

Abstract:

In the manufacture of mozzarella cheese, aging can be dispensed with if the process is controlled to yield a combined moisture and wet milkfat content of at least about 70 weight percent, and the cheese will provide acceptable bake performance under typical cooking conditions used in the pizza industry today. Within about 48 hours after brining, the cheese should either be used or frozen. This discovery saves at least seven days of aging and permits the use of a continuous process of making mozzarella, which, from pasteurization to loading of the frozen product on the truck, can be performed in as little time as eight hours. In the continuous process, the hot stretched cheese from the kneading machine is extruded directly into cold brine. After the cheese has cooled sufficiently, it can be comminuted and frozen by independent quick freezing, preferably in a fluidized bed freezer. Salt preferably is mixed into the cheese during the kneading step.