Paul F Streiff

57666660, Jun 16, 1998

Nov 25, 1994

8/348908

Paul Joseph Streiff - Camillus NY
William Edward Lannigan - Port Byron NY
Anthony John Irwin - Baldwinsville NY
Jerry Arlen Wright - Wellsboro PA
Travis Daniel Vernon - Starkville MS

Borden Foods Corporation - Columbus OH

A23C 900

426587

Producing reduced fat sweetened condensed milk includes, inter alia heating steps to denature whey protein to control age thickening of these products, process steps to include heating a reduced fat starting milk product or the skim portion of the starting milk product prior to the addition of sweetener. Producing a fat free product includes, inter alia, the same heating steps as described above. The starting material for producing the fat free product however, is a fat free starting product.

49718100, Nov 20, 1990

Sep 27, 1989

7/413200

David L. Hoyda - Baldwinsville NY
Paul J. Streiff - Camillus NY
Edward Epstein - Manlius NY

Borden, Inc. - Columbus OH

A23C 9133
A23C 913

426 43

Yogurt and fruited yogurts are fiber fortified without any resultant adverse taste or mouthfeel due to the fiber by using selected sources of fiber which include soy fiber, oat fiber, and gum arabic. Plain yogurt and Swiss style fruited yogurt can be fiber enriched with up to 6 grams of fiber and preferably 3. 5 grams of fiber per 8 ounces by adding gum arabic and/or soy fiber to the yogurt base mix or to the yogurt fruit product. Yogurt fruit product as well as fruit jams and fruit preserves are enriched with up to 4 grams of fiber and preferably 2. 5 grams of fiber per 25 grams of fruit product by judicious use of soy fiber, oat fiber and/or gum arabic as the source of fiber. Sundae style fruited yogurt may be fiber enriched with up to 10 grams and preferably 7 grams of fiber per 8 ounces of product.

49352555, Jun 19, 1990

Nov 18, 1987

7/124395

Delmar L. Anderson - Baldwinsville NY
David J. Keller - Syracuse NY
Paul J. Streiff - Camillus NY

Borden, Inc. - Columbus OH

A23C 303
A23C 300
A23L 33418

426316

A process is disclosed for the aseptic packaging of fluid dairy products having improved stability and flavor. A selected gas is injected into the sterile milk or other fluid dairy product. The resulting milk-gas mixture is then filled into a container under aseptic conditions. The fill volume of the mixture is such as to leave no free space in the container when it is closed. However, on standing the gas and the milk separate, to form a gas-filled headspace. The injection gas is preferably nitrogen. For taste improvement, the gas may be selected so that the oxygen content of the fluid dairy product, when the container is closed, is up to 4 ppm to 5 ppm. The headspace is preferably from about 2% to about 6% of the total volume of the container.

48881945, Dec 19, 1989

Jun 13, 1988

7/207912

Delmar L. Andersen - Baldwinsville NY
David J. Keller - Syracuse NY
Paul J. Streiff - Camillus NY

Borden, Inc. - Columbus OH

A23C 1314

426570

A shelf-stable aseptic dairy product and process for preparing the same are disclosed. The product comprises dairy ingredients, an added monoglyceride emulsifier, sodium alginate stabilizer and other optional ingredients. The process comprises (a) heating dairy ingredients to above about 60. degree. C. ; (b) combining heated dairy ingredients, added emulsifier, sodium alginate stabilizer, and other optional ingredients; (c) performing an ultra-high temperature treatment; (d) cooling; (e) homogenizing to produce a stable and uniform emulsion; and (f) further cooling and packaging the resulting cooled emulsion in an aseptic container under aseptic conditions. A shelf-stable aseptic packaged product prepared according to the disclosed process is also disclosed. The product is shelf-stable for several months and is capable of forming a stable foam upon whipping.

47480289, May 31, 1988

Feb 18, 1987

7/016131

Ronald J. McKenna - Marcellus NY
David J. Keller - Syracuse NY
Paul J. Streiff - Camillus NY

Borden, Inc. - Columbus OH

A23C 1102
A23L 119

426130

An aseptically packaged, liquid, non-dairy coffee whitener which is shelf-stable for several months, and a process for preparing it, are provided. The coffee whitener comprises water, vegetable fat, an edible emulsifier system, a milk protein, salt, and other optional ingredients. The process comprises performing an ultra-high temperature sterilization treatment on a mixture comprising water, heated vegetable fat, an edible emulsifier system, and milk protein; cooling; homogenizing; and further cooling and packaging the resulting emulsion in an aseptic container under aseptic conditions. The product is shelf-stable for several months before opening and is stable against browning under refrigeration conditions for up to four weeks after opening. Browning is avoided by the absence or substantial absence of any reducing sugar in the product.

48512435, Jul 25, 1989

Oct 8, 1987

7/105679

Delmar L. Andersen - Baldwinsville NY
David J. Keller - Syracuse NY
Paul J. Streiff - Camillus NY

Borden, Inc. - Columbus OH

A23C 9154
A23C 9156
A23C 9158

426 74

This invention relates to a process for producing shelf-stable aseptically packaged calcium-fortified milk. The aseptically packaged fortified milk is not only characterized by minimal settling of the calcium source, acceptable flavor and acceptable viscosity and mouth feel, but also dairy-case stability and grocery-shelf stability for much more than two weeks. The fortified milk may contain up to 100% of the USRDA of calcium in a cup (8 ounce) serving. It is made by the addition of tri basic calcium phosphate, carrageenan and guar gum to the fresh milk, effecting hydration of the gums and assuring uniform distribution of the added materials in the milk.

49561863, Sep 11, 1990

Oct 25, 1989

7/427185

Paul J. Streiff - Camillus NY
David L. Hoyda - Baldwinsville NY
Edward Epstein - Manlius NY

Borden, Inc. - Columbus OH

A23C 9133
A23C 9137
A23L 1236

426 43

The invention is directed to a process for preparing reduced calorie, essentially lactose free, artificially sweetened yogurt. By utilizing ultrafiltration and enzymatic hydrolysis to reduce the lactose content, and by the addition of low calorie sweeteners, a yogurt product is produced with 60-70 calories per six ounces of product. Because the lactose level is reduced to less than 0. 1% by weight, the product is amenable to lactose-intolerant individuals.