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Matthew W Zwolfer

from Chicago, IL
Age ~55
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Also known as:
Matthew William Zwolfer, Matthew William R, Zwolfer W Matthew, Woler Z Matthew
Phone and address:
7750 Clarence Ave, Chicago, IL 60631
(773) 774-0889
Related to:
Kristina P Zwolfer, 32Jessica L Zwolfer, 35Robert C Backes, 63Julia M Backes, 28Susan J Marvin, 63William J Riley, 61William J Riley, 90Justine B Riley, 87Donna R Zwolfer, 87Alec J Backes, 29Janice M Zwolfer, 60Luke A Zwolfer, 33Jeffrey J Winter, 65Teresa A Backes, 59
Connected to:
Rudolph J Zwolfer, 91Alferd J Zwolinski, 95Casey R Zwolinski, 33Jacob R Zwolinski, 32Konul Zwolinski, 45Leonard R Zwolinski, 75Tina L Zwolinski, 55Janice M Zwolshen, 69Ann M Zwolski, 64Amanda N Zwolsky, 41

Matthew Zwolfer Phones & Addresses

  • 7750 Clarence Ave, Chicago, IL 60631 (773) 774-0889
  • 2147 Harlem Ave, Elmwood Park, IL 60707 (773) 804-9155 (847) 745-6864
  • 2204 Newland Ave, Elmwood Park, IL 60707 (773) 804-9155 (847) 745-6864
  • Carpentersville, IL

Resumes

Resumes

Matthew Zwolfer Photo 1

Matthew Zwolfer

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Location:
Chicago, IL
Work:
Chicago Fire Department
Lt
Matthew Zwolfer Photo 2

Matthew Zwolfer

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Publications

Us Patents

Method For Preparing Process Cheese Containing Increased Levels Of Whey Protein

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US Patent:
6669978, Dec 30, 2003
Filed:
Jun 15, 2001
Appl. No.:
09/882231
Inventors:
Isabelle Laye - Wheeling IL
Ted Riley Lindstrom - Lake Forest IL
Leslie Lowry - Prairie View IL
Fu-I Mei - Wheeling IL
Matthew Zwolfer - Chicago IL
Omar Diaz-Castillo - Chicago IL
Jordan Dolande - Crystal Lake IL
Steven Havlik - South Elgin IL
Vladimir Rueda - Chicago IL
Assignee:
Kraft Foods Holdings, Inc. - Northfield IL
International Classification:
A23C 1900
US Classification:
426582, 426 34, 426 36, 426 39, 426580
Abstract:
The present invention provides process cheeses containing casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further contains an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited to, whole whey, cheese, and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step, and/or a modified dairy protein source. The modified dairy protein source includes high viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein.

Process Cheese Containing Increased Levels Of Whey Protein

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US Patent:
7709037, May 4, 2010
Filed:
Oct 28, 2003
Appl. No.:
10/694960
Inventors:
Isabelle Laye - Wheeling IL, US
Ted Riley Lindstrom - Lake Forest IL, US
Leslie Lowry - Prairie View IL, US
Fu-I Mei - Wheeling IL, US
Matthew Zwolfer - Chicago IL, US
Omar Diaz-Castillo - Chicago IL, US
Jordan Dolande - Crystal Lake IL, US
Steven Havlik - South Elgin IL, US
Vladimir Rueda - Chicago IL, US
Assignee:
Kraft Foods Global Brands LLC - Northfield IL
International Classification:
A23C 19/00
US Classification:
426582, 426 34, 426 36, 426 39, 426580, 426657
Abstract:
The present invention provides process cheeses comprising casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further comprises an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited to, whole whey, cheese, and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step, and/or a modified dairy protein source. The modified dairy protein source includes high viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein.

High Moisture Cream Cheese Texture Control

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US Patent:
63031604, Oct 16, 2001
Filed:
Dec 14, 2000
Appl. No.:
9/736835
Inventors:
Isabelle Marie-Francoise Laye - Wheeling IL
Jimbay P. Loh - Greenoaks IL
David Glenn Pechak - Glen Ellyn IL
Alice Shen Cha - Northbrook IL
Bruce Edward Campbell - Glenview IL
Ted Riley Lindstrom - Lake Forest IL
Matthew Zwolfer - Chicago IL
Assignee:
Kraft Foods Holdings, Inc. - Northfield IL
International Classification:
A23C 912
US Classification:
426 36
Abstract:
A process for producing a high moisture cream cheese having desirable textural characteristics (i. e. , increased firmness) is provided. More specifically, the process of the invention provides a high moisture cream cheese with significantly increased firmness by controlling the moisture levels during the manufacturing process at levels below the final target moisture level of the final cream cheese product; the moisture level of the final composition is then adjusted to the final target moisture level by the addition of water. It has surprisingly been found that control of the moisture levels during the manufacturing process in this manner results in-significantly increased levels of firmness in the final cream cheese product. Indeed, the firmness of the high moisture cream cheese product produced using this method is about 5 to about 20 fold greater than standard cream cheese prepared without such moisture control.
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Matthew W Zwolfer from Chicago, IL, age ~55 Get Report