Land O'Lakes, Inc.
|Land O'Lakes, Inc. Patent applications|
|Patent application number||Title||Published|
|20150064332||SYSTEM AND METHOD FOR PRODUCING CONCENTRATED CREAM - Concentrated creams are produced from starting cream compositions characterized as homogenous, oil-in-water emulsions containing fat globules, phospholipid membrane components and non-fat solids, and which have an initial fat content between about 35 to about 55 percent by weight. To produce the concentrated creams, moisture is removed from the starting cream compositions through evaporative processing, and as a result, the concentrated cream remains in a homogenous state, retains the fat globules, phospholipid membrane components and non-fat solids, and includes a concentrated fat content of at least about 70 percent by weight. In addition, the concentrated cream may be in an oil-in-water or a bi-continuous emulsion. Evaporative processing may be through a wiped film evaporator or a scraped surface heat exchanger.||03-05-2015|
|20140272074||CRUMBLE PROCESS CHEESE PRODUCTS AND METHODS OF PRODUCTION - Crumble process cheese products may be produced by cooling process cheese to freezing temperatures below about 32° F. and holding the process cheese at the freezing temperatures for a sufficient amount of time to cause a freeze-induced denaturation of the protein bonds in the process cheese, thereby providing a modified process cheese with a texture adapted to crumble. A crumble process cheese product may include an emulsion of an emulsifier, protein, water and oil, with a portion of the protein bound to the oil and the water in the emulsion, and another portion of the casein is bound to the oil and is unbound to the water, thereby providing the crumble cheese product with a crumble-like texture.||09-18-2014|
|20140106054||BROWN BUTTER AND SYSTEMS AND METHODS FOR THE CONTINUOUS PRODUCTION THEREOF - A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.||04-17-2014|
|20140100817||SYSTEMS AND METHODS FOR PREDICTING REGIONAL TURFGRASS PERFORMANCE - Grass seed performance may be predicted by receiving grass seed selections for individual grass seed varieties and target geographic regions for growing the grass seed selection. A common set of grass attributes is identified from historical grass attribute values associated with the selected target regions. The historical grass attribute values in the first common set of grass attributes are retrieved and are displayed in a graphical format for the at least two individual grass seed varieties in the at least two selected target regions. A weighted average may be calculated for the historical grass attribute values in the common set and may provide a prediction of performance of the individual grass seed varieties across the selected geographic regions or in regions proximate the selected geographic regions.||04-10-2014|
|20130324618||METHOD AND COMPOSITION FOR ENHANCING MILK PRODUCTION - The present invention concerns a method of enhancing milk production by a ruminant that includes providing a feed that contains sorbitol and at least one additional feed component, and orally feeding the feed to the ruminant, the ruminant ingesting about 100 grams, or less, of sorbitol per day.||12-05-2013|
|20120237663||Composition and Methods for Soft Butter - The present invention includes a soft butter composition wherein the fat components are derived from cream. The soft butter has a unique fat crystal matrix and is more spreadable due to the altered crystal structure and melting points. The soft butter also equilibrates to room temperature faster than traditional churned butter. The soft butter is made using a process that includes separating the fat and serum components of cream, removing the crystal memory from the fat fraction and recombining fat and aqueous fractions in a process that employs a stepwise cooling and shearing process and filled into tubs of different geometry.||09-20-2012|
|20100080884||Multiphase oil continuous flavor and ingredient delivery system - A food ingredient delivery system for delivering food ingredients during manufacture of a food product comprising a multi-phase emulsion including a pumpable oil1 within water or aqueous solution within oil2 emulsion wherein the oil1 comprises solid milk derived fat droplets sequestered in an aqueous phase with the aqueous phase being dispersed in the oil2, the oil2 comprising a liquid, continuous vegetable based fat matrix.||04-01-2010|
|20090291194||Method of forming a non-fractionated, room-temperature pourable butter - A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals.||11-26-2009|
|20090106272||Methods and tools for evaluating a mixture of turfgrass seeds - One embodiment of a method for evaluating a mixture of turfgrass seed includes storing turfgrass seed information in a database (e.g., a computer readable storage medium). A user provides computer input indicative of a mixture of turfgrass seeds Information related to the indicated mixture is retrieved from the database. Based at least in part on the retrieved data, a user interface is created and presented to the user. In one embodiment, the user interface is a graph format display that enables the user to directly compare characteristics of the indicated mixture with characteristics of one or more different mixtures.||04-23-2009|
|20080299279||Calcium fortification of food powders - 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.||12-04-2008|
|20080268116||METHOD OF LAP SEALING A MOLTEN CHEESE PRODUCT WITH NON-WAX FILM - A method of sealing a non-wax-coated film pouch contained within an enclosure includes forming an enclosure, positioning a piece of non-wax-coated film within the enclosure to form a floor and side walls of a pouch within the enclosure, dispensing a flowable dairy-based product into the pouch, overlapping portions of the film onto one another to produce a top wall over the dairy-based product, and heat sealing the overlapping portions of the top wall to each other.||10-30-2008|
Patent applications by Land O'Lakes, Inc.