Mayank Singh, 47San Luis Obispo, CA
Mayank Singh Phones & Addresses
San Luis Obispo, CA
900 Farnam St, Omaha, NE 68102 402-9915544
Independence, OH
Aurora, CO
Ithaca, NY
Mentions for Mayank Singh
Publications & IP owners
Us Patents
Cheese And Methods Of Making Such Cheese
US Patent:
7585537, Sep 8, 2009
Filed:
May 3, 2005
Appl. No.:
11/121537
Inventors:
Richard K. Merrill - Highlands Ranch CO, US
Mayank Singh - Aurora CO, US
Mayank Singh - Aurora CO, US
Assignee:
Leprino Foods Company - Denver CO
International Classification:
A23C 19/00
US Classification:
426582, 426 34, 426 36, 426580
Abstract:
Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.
Blended Cheeses And Methods For Making Such Cheeses
US Patent:
7651715, Jan 26, 2010
Filed:
May 3, 2005
Appl. No.:
11/122283
Inventors:
Richard K. Merrill - Highlands Ranch CO, US
Mayank Singh - Aurora CO, US
Mayank Singh - Aurora CO, US
Assignee:
Leprino Foods Company - Denver CO
International Classification:
A23C 19/00
US Classification:
426582, 426 34, 426 36, 426580
Abstract:
Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripened, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and optionally one or more other ingredients with a mass of heated soft or firm/semi-hard cheese. Slurries that are used in the methods and cheeses produced by the methods are also provided.
Methods For Making Soft Or Firm/Semi-Hard Ripened And Unripened Cheese And Cheeses Prepared By Such Methods
US Patent:
7666458, Feb 23, 2010
Filed:
Oct 4, 2005
Appl. No.:
11/244319
Inventors:
Richard K. Merrill - Highlands Ranch CO, US
Mayank Singh - Aurora CO, US
Mayank Singh - Aurora CO, US
Assignee:
Leprino Foods Company - Denver CO
International Classification:
A23C 19/00
A01J 25/00
A01J 25/00
US Classification:
426582, 426 34, 426 36, 426580, 99452
Abstract:
Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.
Cheese And Methods Of Making Such Cheese
US Patent:
7713564, May 11, 2010
Filed:
Oct 4, 2005
Appl. No.:
11/244441
Inventors:
Richard K. Merrill - Highlands Ranch CO, US
Mayank Singh - Aurora CO, US
Mayank Singh - Aurora CO, US
Assignee:
Leprino Foods Company - Denver CO
International Classification:
A23C 19/00
US Classification:
426582, 426 34, 426 36, 426580, 99452, 99453
Abstract:
Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.
Method Of Making Whey Protein Compounds
US Patent:
7811620, Oct 12, 2010
Filed:
Mar 13, 2006
Appl. No.:
11/375437
Inventors:
Richard K. Merrill - Highlands Ranch CO, US
Madison V. Blanton - Littleton CO, US
Frank Jaskulka - Lakewood CO, US
Mayank Singh - Aurora CO, US
Madison V. Blanton - Littleton CO, US
Frank Jaskulka - Lakewood CO, US
Mayank Singh - Aurora CO, US
Assignee:
Leprino Foods Company - Denver CO
International Classification:
A23J 1/00
US Classification:
426656, 426660, 426658, 426583
Abstract:
A method of making a powdered whey protein, where the method includes heating a slurry comprising starting whey protein to a temperature of about 140 F. to about 300 F. The heating converts at least a portion of the starting whey protein to denatured whey protein. The method also includes subjecting the slurry to high shear conditions, and drying the slurry to leave the powdered whey protein. Also, a system for producing a powdered whey protein. The system includes a cooker to heat a slurry comprising starting whey protein, and a shear pump to subject the slurry to high shear conditions.
Blended Cheeses And Methods For Making Such Cheeses
US Patent:
7976886, Jul 12, 2011
Filed:
Oct 4, 2005
Appl. No.:
11/244421
Inventors:
Richard K. Merrill - Highlands Ranch CO, US
Mayank Singh - Aurora CO, US
Mayank Singh - Aurora CO, US
Assignee:
Leprino Foods Company - Denver CO
International Classification:
A23C 19/00
US Classification:
426582, 426580, 426585, 426656
Abstract:
Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripended, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and optionally one or more other ingredients with a mass of heated soft or firm/semi-hard cheese. Slurries that are used in the methods and cheeses produced by the methods are also provided.
Food Ingredients And Food Products Treated With An Oxidoreductase And Methods For Preparing Such Food Ingredients And Food Products
US Patent:
8021704, Sep 20, 2011
Filed:
May 22, 2009
Appl. No.:
12/471054
Inventors:
Richard K. Merrill - Highlands Ranch CO, US
Mayank Singh - Aurora CO, US
Mayank Singh - Aurora CO, US
Assignee:
Leprino Foods Company - Denver CO
International Classification:
A23C 9/12
A23C 19/00
A23C 19/00
US Classification:
426 36, 426 34, 426 42, 426582
Abstract:
A method of making an aldobionate product is described. The method may include providing a milk product having one or more reducing sugars, and maintaining a pH of the milk product at about 5. 5 or more by adding a buffer compound to the milk product. The method may also include adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product. In addition, a method of making an aldobionate product is described that includes the steps of providing a milk product comprising a reducing sugar, mixing oxygen into the milk product, and adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product.
Cheese And Methods Of Making Such Cheese
US Patent:
8241691, Aug 14, 2012
Filed:
May 3, 2010
Appl. No.:
12/772628
Inventors:
Richard K. Merrill - Highlands Ranch CO, US
Mayank Singh - Aurora CO, US
Mayank Singh - Aurora CO, US
Assignee:
Leprino Foods Company - Denver CO
International Classification:
A23C 19/00
US Classification:
426582, 426 34, 426 36, 426580
Abstract:
Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.
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