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Habermeier
Joerg Habermeier, San Francisco, CA US
| Patent application number | Description | Published |
|---|---|---|
| 20100094865 | SYSTEMS AND METHODS FOR DISTRIBUTING AND MAINTAINING PRODUCT OR SERVICE INFORMATION - Computer-executed methods, systems, and media provide a first webpage, responsive to a user request, prompting for a query. A search for products or services that match the query yields a search results schema, comprising a hit description for the results of the search. A plurality of result details layout schemas, each corresponding to a search result, is also obtained. The search results schema specifies a location of each result details layout schema. A second web page encoding a first and second representation is created. The first representation is for a first search result and is centered in the second web page. The second representation is of a second search result and is positioned in an off-center position in a manner that is rotated about a first axis of rotation. The first and second representations are respectively specified by first and second result details layout schemas. | 04-15-2010 |
Peter Habermeier, Scheyern DE
| Patent application number | Description | Published |
|---|---|---|
| 20090123601 | CREAM CHEESE PRODUCT AND ITS METHOD OF PREPARATION - The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (c) optionally blending the whey protein concentrate of step (b) with milk fat in a weight ratio of about 60:40 to about 100:0 wherein step (c) may be carried out before step (b), (d)=homogenizing the blend obtained in step (b) or (c) in a 2-stage high-pressure homogenizer at pressures of about 300-400/50-80 bar and a temperature of about 5° to about 75° C. to produce an emulsified functional whey protein concentrate, (e) blending the product of step (d) with curd the fat content of which is adjusted in accordance with the milk fat portion added in step (c) and with the desired product, and adding salt and optional stabilizers, and (f) homogenizing the product of step (e) in a 2-stage high pressure homogenizer at pressures of about 300-400/508-80 bar and at a temperature of about 68° to about 90° C. | 05-14-2009 |
| 20110123674 | SWISS-TYPE CHEESE FLAVOR COMPOSITIONS AND FOOD PRODUCTS MADE WITH SAME AND THEIR PROCESSES OF MANUFACTURE - Swiss-type cheese flavor compositions are provided which can be used in food products for flavor addition, flavor enhancement, and as a substitute for natural Swiss cheese ingredients. It also relates to processes for rapid direct production of such cheese flavor compositions that do not require whey separation, block formation, curing or aging steps. The flavor compositions are manufactured by forming a mixture comprising a cultured milk concentrate prepared by treating milk concentrate with a lactic acid culture at a temperature of about 22 to about 45° C. for about 10 to about 240 hours, and propionic acid or an edible salt thereof. The Swiss-type cheese flavor develops after addition of propionic acid or edible salt thereof. | 05-26-2011 |
Peter Anton Habermeier, Scheyern DE
| Patent application number | Description | Published |
|---|---|---|
| 20090041920 | Fine Textured Dairy Product and Process for its Preparation - The present invention relates to finely textured dairy products such as cream cheese. Morever, the present invention relates to a process for the preparation of said diary products. | 02-12-2009 |