James J Moran

US Patent:

6562383, May 13, 2003

Filed:

Apr 26, 2002

Appl. No.:

10/133459

Inventors:

James W. Moran - Antioch IL
Michael A. Hyde - Wheeling IL
Steven Havlik - South Elgin IL

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A23C 912

US Classification:

426 36, 426 34, 426 35, 426534, 426535, 426580, 426582, 426650

Abstract:

A process for producing a flavored cheese that does not require curing or aging is provided. Using three specific flavor components (i. e. , a âsulfury-cheddarâ flavored component, a âcreamy-butteryâ flavored component, and a âcheesyâ flavored component), a wide variety of flavored cheeses having desired flavor profiles and of various types can be prepared using a simple process that does not require a curing or aging step. Depending on the type of cheese desired, a mixture of at least one, and preferably at least two, of the flavor components is prepared. A non-coagulating amount of a cheese coagulate is added and sufficient water is removed, preferably by evaporation, to obtain the desired solids level, thereby forming the desired flavored cheese.

US Patent:

7674489, Mar 9, 2010

Filed:

Sep 30, 2005

Appl. No.:

11/241645

Inventors:

James W. Moran - Antioch IL, US
Chad Galer - Glenview IL, US
Mary C. Doyle - Chicago IL, US
Benjamin Dias - Chicago IL, US
Leslie Kopko - Chicago IL, US
Paul Gass - Glenview IL, US
Hermann Eibel - Freising, DE
Ludmilla Gimelfarb - Highland Park IL, US

Assignee:

Kraft Foods Global Brands LLC - Northfield IL

International Classification:

A23C 19/076

US Classification:

426 36, 426 39, 426 43, 426519, 426522

Abstract:

The invention provides for the manufacture of cheese products enhanced with a natural, biogenerated flavoring system. The natural flavoring system described herein may be used with various types of cheese and dairy products. In one embodiment, the system may be used in the production of flavor enhanced fresh cheese or cream cheese. In another embodiment, the system may be used in the production of low-fat cheese products, such as low-fat cream cheese.

US Patent:

20070172546, Jul 26, 2007

Filed:

Jan 23, 2006

Appl. No.:

11/337709

Inventors:

James Moran - Antioch IL, US
David Mehnert - Lake Villa IL, US
Chad Galer - Glenview IL, US
Jonathan Reeve - Glenview IL, US
Thomas Jackson - Chicago IL, US
Cheryl Baldwin - Mundelein IL, US
Gary Smith - Glenview IL, US

International Classification:

A23C 9/12

US Classification:

426034000

Abstract:

A method is provided for producing reduced-fat components that may be used to make reduced and low-fat processed cheese, natural cheese or other reduced and low-fat food products. The reduced-fat flavor components are produced by extraction of fat from full-fat biogenerated cheese flavor components. Alternatively, natural biogenerated cheese flavor components are produced with reduced amounts of fat. Additionally, reduced-fat cheddar cheese can be derived from 1% milk.

US Patent:

20080066833, Mar 20, 2008

Filed:

Sep 17, 2007

Appl. No.:

11/856631

Inventors:

Jen C. Lin - Export PA, US
Xinyan Yan - Murrysville PA, US
Wenping Zhang - Murrysville PA, US
James P. Moran - North Huntingdon PA, US
John M. Newman - Export PA, US
Ralph R. Sawtell - Gibsonia PA, US
Gerald D. Scott - Gibsonia PA, US
Michael Brandt - Murrysville PA, US
Bob R. Fors - Fruitport MI, US
Rick A. Borns - Spring Lake MI, US
Moustapha Mbaye - Ada MI, US

International Classification:

C22F 1/053
C22C 21/10

US Classification:

148549, 148417

Abstract:

The present invention provides an Al—Zn—Mg—Cu casting alloy that provides high strength for automotive and aerospace applications and optimized stress corrosion cracking resistance in highly corrosive and tensile environments. The inventive alloy composition includes about 3.5 wt. % to about 5.5 wt. % Zn; about 1.0 wt. % to about 3.0 wt. % Mg; about 0.5 wt. % to about 1.2 wt. % Cu; less than about 1.0 wt. % Si; less than about 0.30 wt. % Mn; less than about 0.30 wt. % Fe; and a balance of Al and incidental impurities.

US Patent:

20110045132, Feb 24, 2011

Filed:

Aug 25, 2010

Appl. No.:

12/868439

Inventors:

James W. Moran - Antioch IL, US
Chad D. Galer - Glenview IL, US
Jonathan L. Reeve - Glenview IL, US
Cheryl J. Baldwin - Mundelein IL, US
Gary F. Smith - Glenview IL, US

Assignee:

KRAFT FOODS GLOBAL BRANDS LLC - Northfield IL

International Classification:

A23C 19/08

US Classification:

426 39, 426582

Abstract:

A method is provided for producing reduced-fat components that may be used to make reduced and low-fat processed cheese, natural cheese or other reduced and low-fat food products. The reduced-fat flavor components are produced by extraction of fat from full-fat biogenerated cheese flavor components. Alternatively, natural biogenerated cheese flavor components are produced with reduced amounts of fat. Additionally, reduced-fat cheddar cheese can be derived from 1% milk.

US Patent:

6242016, Jun 5, 2001

Filed:

Jul 30, 1999

Appl. No.:

9/365346

Inventors:

David Webb Mehnert - Antioch IL
James William Moran - Antioch IL
Gary W. Trecker - Lake Zurich IL

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23C 912

US Classification:

426 36

Abstract:

In accordance with the method of the present invention, dried grated Parmesan cheese particles are manufactured from milk. The fat level of the milk is standardized to about 2. 0 percent. The milk is subjected to membrane processing by ultrafiltration and diafiltration to provide a retentate. The retentate is then fermented with a combination of lactic acid cultures, a flavor culture, and a lipase enzyme. The fermentation is carried out at a temperature between about 90 and about 120. degree. F. The fermented retentate is then evaporated to a solids level desired in the finished dry grated Parmesan cheese, which is generally in the range of from about 18 to about 24 percent moisture. A clotting agent is added to the fermented retentate immediately before the initiation of the evaporation step. Evaporation is preferably carried out in a drum drier under quiescent conditions.

US Patent:

61838047, Feb 6, 2001

Filed:

Oct 26, 1999

Appl. No.:

9/427496

Inventors:

James W. Moran - Antioch IL
Hugh A. Dever - Glendale FL
Anthony M. Miller - Northbrook IL
Richard S. Silver - Wilmette IL
Michael A. Hyde - Wheeling IL

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23C 1900

US Classification:

426582

Abstract:

A two stage, on-demand, commercially-viable method for producing process cheese or process cheese-type products by the direct conversion of milk is provided. This method does not require fermentation, enzymatic treatment, and/or intermediate steps of forming and separating curds and whey. In the first stage, a powdered milk protein concentrate is form by ultrafiltering liquid milk, preferably skim milk, and then spray drying the concentrated ultrafiltered milk. The powdered milk protein concentrate, which is storage-stable, may be converted to process cheese or process cheese-type product immediately or may be stored for later conversion. The powdered milk protein concentrate can be used to produce fat-free, reduced-or low-fat, and/or full-fat cheeses having similar organoleptic properties to cheeses prepared from conventional curds and whey processes. The present two stage process is especially adapted for semi-continuous or continuous manufacture of process cheese-type products. The present two stage process is especially adapted for on-demand manufacture of process cheese or process cheese-type product since the milk protein concentrate can be stored for later conversion to cheese product.

US Patent:

61838055, Feb 6, 2001

Filed:

Oct 26, 1999

Appl. No.:

9/427499

Inventors:

James W. Moran - Antioch IL
Gary W. Trecker - Lake Zurich IL
Susan P. Monckton - Glen Ellyn IL

Assignee:

Kraft Foods, Inc. - Northfield IL

International Classification:

A23C 1900

US Classification:

426582

Abstract:

A method for producing a cheese product directly from milk in a short period of time is provided. In the method, pasteurized milk is treated with lactic acid to provide an acidified milk product. The resulting acidified milk is then subjected to ultrafiltration (UF), and optionally diafiltration (DF), to form a UF retentate (or UF/DF retentate if diafiltration is used) which is concentrated by about a factor of about 4 to about 7 and which has a lactose concentration of about 2. 5 to about 4. 0 percent (UF retentate) or about 0. 5 to about 2. 5 percent (UF/DF retentate). After adding lactic acid and salt, the UF or UF/DF retentate is subject to an evaporation step to form a precheese. The resulting precheese has a total solid content of about 30 to about 70 percent. The precheese, with added flavorants and other additives (including, for example, emulsifying salts) is then subject to conventional cheese processing conditions in, for example, a laydown cooker.