1
William H Zamzow, Anthony M Miller: Method for manufacturing of pasta filata cheese with extended shelf life. Kraft, Fitch Even Tabin & Flannery, February 6, 1990: US04898745 (29 worldwide citation)

The present invention is directed to a method for making Pasta Filata cheese which has an extended shelf life. Pasta Filata curd is divided into pieces and the pieces are delivered to an auger conveyor. The curd is heated and worked in the auger conveyor while immersed in hot water to a plastic cons ...


2
Brenda J Rudan, Marguerite L Yang, Anthony M Miller, Stephen P Lombardo, Russell K Moroz, Lynn B Deffenbaugh, David W Mehnert, John Peluso, R G Krishnamurthy: Reduced fat peanut butter product and method of making. Kraft General Foods, Fitch Even Tabin & Flannery, November 22, 1994: US05366754 (18 worldwide citation)

A low fat, high moisture peanut butter composition containing from 0 to 50% peanut flour having less than about 1% peanut oil and from 0 to about 50% of a fat containing peanut source selected from the group consisting of peanut paste from non-defatted peanuts having about 50% peanut oil and partial ...


3
James W Moran, Hugh A Dever, Anthony M Miller, Richard S Silver, Michael A Hyde: Continuous on-demand manufacture of process cheese. Kraft Foods, Fitch Even Tabin & Flannery, February 6, 2001: US06183804 (7 worldwide citation)

A two stage, on-demand, commercially-viable method for producing process cheese or process cheese-type products by the direct conversion of milk is provided. This method does not require fermentation, enzymatic treatment, and/or intermediate steps of forming and separating curds and whey. In the fir ...