Kim M Desmidt

20060034995, Feb 16, 2006

Aug 16, 2004

10/918892

Kim DeSmidt - Plymouth WI, US
Gerard Hogan - Kohler WI, US
Brian Kaufman - Cascade WI, US

A23C 19/00

426582000

A shredded cheese product blend and a method of making such a shredded cheese product blend is disclosed in which the blend is a mixture of one or more types of shredded cheese and one or more kinds of vegetable and/or fruit particles, and optionally also includes one or more spices. One or more shredded cheeses are blended with one or more vegetable and/or fruit particles having reduced moisture content in selected relative amounts, with the shredded cheese product blend then being packaged in a conventional manner. A variety of different cheeses can be shredded, or a blend of two or more cheeses can be shredded and mixed together. A number of different vegetables and/or fruits can be used, and combinations of two or more vegetables and/or fruits can be particularized and mixed together.

20070202236, Aug 30, 2007

Feb 28, 2006

11/363823

John Brody - Plymouth WI, US
Kim DeSmidt - Plymouth WI, US
Nancy Krahn - Glenbeulah WI, US

A23C 19/00

426582000

A sliced, flavored cheese product and methods of flavoring cheese is disclosed in which individual slices of cheese are separated by an interleaf paper barrier that includes a flavoring component, such as smoke flavor, applied to at least one of the two surfaces thereof. By placing each cheese slice in contact with the flavored interleaf paper, and packaging the cheese slices in a conventional manner, the cheese slices therein are imparted with the flavoring component, thereby providing a flavored cheese slice. A variety of different types of cheeses can be flavored with the methods of flavoring cheese of the present invention.

60078529, Dec 28, 1999

Apr 10, 1998

9/058576

Robert S. Reinbold - Fond du Lac WI
Richard E. Willits - Elkhart Lake WI
Kim M. DeSmidt - Plymouth WI

Sargento Foods Inc. - Plymouth WI

A23C 19082

426 74

A natural cheese having at least 210 milligrams of calcium per 28 grams of said natural cheese. The calcium enriched natural cheese comprising: a calcium material suspended in a natural cheese by dispersing the calcium material generally throughout a cheese milk and processing the cheese milk into a natural cheese. The natural cheese has at least 0. 0075 grams of calcium material per each gram of natural cheese. The method of producing a predetermined natural cheese enriched with a dispersible calcium material includes the steps of adding the calcium material to a predetermined processing liquid to form a slurry, agitating the slurry for a predetermined period of time, dispersing the slurry in a cheese milk prior to setting the cheese milk, and completing a cheese manufacturing process.

61433349, Nov 7, 2000

May 20, 1998

9/082258

Robert S. Reinbold - Fond du Lac WI
Richard R. Willits - Elkhart Lake WI
Kim M. DeSmidt - Plymouth WI

Sargento Foods Inc. - Plymouth WI

A23C 912

426 36

An pasta filata method of making cheeses that is capable of producing traditional hard and semi-hard cheeses of the Swiss and Baby Swiss varieties is described. Pursuant to the method, cheese milk at between 84. degree. F. -96. degree. F. and 0%-4% milk fat is inoculated with a bacterial culture appropriate to the variety of cheese being made. A milk coagulant is added to the cheese milk to form curd, which is cut. The temperature of the curd and whey mixture is raised a total of between 0. degree. F. -18. degree. F. over a period of time ranging from 20 minutes to 60 minutes. A portion of whey is removed from the curd. When the pH of the curd and whey mixture drops to between pH 5. 80-6. 20 the remaining whey is removed and the pH of the curd is allowed to drop to between pH 5. 10-5. 30. The curd is washed with fresh water at 45. degree. F. -75. degree. F.