Jason A Eckert

US Patent:

7785644, Aug 31, 2010

Filed:

Nov 17, 2005

Appl. No.:

11/281068

Inventors:

John Vojtech - Arden Hills MN, US
Jason Eckert - Forest Lake MN, US

Assignee:

Land O'Lakes, Inc. - Arden Hills MN

International Classification:

A23C 19/00

US Classification:

426582, 426580, 426601, 426613, 426661

Abstract:

A method of producing a food product such as a colored veined cheese product includes providing a cheese curd to which a flavorant is added. The cheese curd and the flavorant are worked into a homogenous mixture. A colored vein mimetic is added to the homogeneous mixture in an amount for a time sufficient to produce the colored veins within the cheese product such that the cheese product has a flavor and an appearance of a naturally veined cheese.

US Patent:

20040022920, Feb 5, 2004

Filed:

Feb 18, 2003

Appl. No.:

10/368276

Inventors:

Jason Eckert - Centerville MN, US
Margaret Swearingen - Shoreview MN, US
Edward Aylward - Woodbury MN, US
Craig Schroeder - Lino Lakes MN, US

Assignee:

Land O'Lakes, Inc. - Arden Hills MN

International Classification:

A23C019/00

US Classification:

426/582000

Abstract:

A method for eliminating the uncooked curd defect in process cheese products associated with fortification of milk during the natural cheese make process. This fortification results in a significant increase in the amount of calcium bound in the casein micelle. The fortified milk is subjected to an acid or acid producing material that quickly lowers the pH either before or after pasteurization to a pH of approximately 6.6 to 5.70. The acidification is performed under turbulent conditions to maintain milk protein native integrity. The acidification step results in a significant migration of calcium out of the casein micelle and into a soluble form that is carried away with the whey stream. The acidified fortified milk is then subjected to the conventional cheese making process. The resulting natural cheese can then be further processed into a process cheese product without the risk of uncooked curd particles in the finished product.

US Patent:

20060029713, Feb 9, 2006

Filed:

Oct 11, 2005

Appl. No.:

11/247374

Inventors:

Jason Eckert - Forest Lake MN, US

Assignee:

Land O'Lakes, Inc. - Arden Hills MN

International Classification:

A23C 15/00

US Classification:

426581000

Abstract:

A method of forming a heat stable oil-in-water emulsion comprises providing a selected amount of an aqueous component comprising more than 50 weight percent water. The aqueous component is optionally heated and a selected amount of a solids component is added to the aqueous component under agitation to form a first intermediate. A selected amount of a milk fat containing component is heated to a temperature sufficient to predominantly melt the fat prior to being to the first intermediate to form a second intermediate. The second intermediate is optionally heated for a selected period of time. The second intermediate is homogenized at between about 250 psig and 5000 psig to form the heat stable oil-in-water emulsion comprising less than 30 weight percent milk fat. A thickening agent is added to the homogenized oil-in-water emulsion to form the heat stable oil-in-water emulsion of the present invention.

US Patent:

20080299279, Dec 4, 2008

Filed:

Aug 16, 2007

Appl. No.:

11/893478

Inventors:

Vicki Brewer - Coon Rapids MN, US
Diane Kussy - New Brighton MN, US
Jason Eckert - Forest Lake MN, US

Assignee:

Land O'Lakes, Inc. - Arden Hills MN

International Classification:

A23C 9/16
A23C 19/00

US Classification:

426582, 426588

Abstract:

Calcium fortified dairy powders are produced using spray drying methods. The spray drying method includes adding a calcium supplement to dairy powder in a slurry tank. The slurry with the calcium supplement and the dairy powder is heated and further processed. The processed slurry is spray dried to form a powder. The method can also include allowing the powder to fall onto a fluid bed wherein additional moisture is removed. The methods described herein use a seaweed calcium.