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Gary W Trecker

from McHenry, IL
Age ~72
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Also known as:
Gary K Trecker, Gary W Ttees, Gray Trecker, Trecker Gw, Trecker Gray
Phone and address:
28918 Wenonah Trl, Volo, IL 60051
(815) 814-1498
Related to:
Bradley J Mathe, 44Richard L Gray, 45Jessica R Trecker, 42Korlee TreckerJohnny R Johnson, 49Sarah Trecker, 44Valerie B Campbell, 65Kirsti S Trecker, 68William David Trecker, 38
Connected to:
Lori J Trecker, 65Sherrie A Trecker, 42Rita S Treckman, 89Howard C Treco, 106Thyra L Treco, 49Todd L Tredeau, 63Jerry D Tredemeyer, 67Bradley G Treder, 60Shane S Treder, 33William Tredick, 33

Gary Trecker Phones & Addresses

  • 28918 Wenonah Trl, McHenry, IL 60051 (815) 814-1498
  • Fox Lake, IL
  • Panama City, FL
  • Lake Zurich, IL
  • Arlington, TX
  • Bolingbrook, IL
  • Wheeling, IL
  • Lake Zurich, IL
  • Glenview, IL
  • Fort Worth, TX
  • 28918 W Wenonah Trl, McHenry, IL 60051

Publications

Us Patents

Method For Preparing Cheese Products And Process Cheese Bases

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US Patent:
6773740, Aug 10, 2004
Filed:
Dec 12, 2000
Appl. No.:
09/737096
Inventors:
Michael Anthony Hyde - Wheeling IL
Lisa M. Carruthers - Wilmette IL
John James McGeown - Chicago IL
Gary William Trecker - Lake Zurich IL
Assignee:
Kraft Foods Holding, Inc. - Northfield IL
International Classification:
A23C 1900
US Classification:
426582, 426 36, 426 39, 426580
Abstract:
The present invention provides a method for preparing cheese products, and process cheese bases for use in the production of process cheese. The method generally includes mixing one or more concentrated powders derived from milk with sodium chloride, milk fat, water, and, optionally, an edible acid and/or a preservative for a period of time sufficient to produce a well-mixed, homogeneous product, and cooling the resulting mixture for a time and at a temperature which is sufficient to allow the mixture to form a solid matrix. The solid matrix can be consumed, or can be used as a substitute for natural cheese and ground by a cheese grinding system during the production of process cheese. The present invention also provides cheese products and process cheese bases prepared according to this method, and to process cheeses produced with the process cheese bases.

Manufacture Of Non-Standard Cheese Products

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US Patent:
6835404, Dec 28, 2004
Filed:
Dec 5, 2001
Appl. No.:
10/006979
Inventors:
Gary William Trecker - McHenry IL
Daniel Andrew Meyer - Park Ridge IL
Larry Edward Woodford - Collierville TN
Amna Munji Abboud - Germantown TN
Assignee:
Kraft Foods Holdings, Inc. - Northfield IL
International Classification:
A23C 1900
US Classification:
426582, 426 39, 426580
Abstract:
The present invention is directed to non-standard cheese products and their methods of manufacture. More particularly, this invention is directed to the manufacture of cheese products by blending a cheese analog or a cream cheese substitute, a standard cheese having the desired flavor profile, and an acidified dairy slurry. The non-standard cheese products of the present invention have functional and organoleptic properties similar to standard cheese products in spite of reduced levels of cholesterol and saturated fats. The non-standard cheese products of the present invention are soft and easily blended with other food ingredients, making them ideally suited for use as ingredients in industrial food applications (e. g. , baked products, dessert fillings, icings, and the like). Especially preferred non-standard cheese products of this invention include soft cheeses such as, for example, cream cheese and Neufchatel cheese.

Stabilized Non-Sour Dairy Base Materials And Methods For Preparation

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US Patent:
7887867, Feb 15, 2011
Filed:
Aug 22, 2005
Appl. No.:
11/207745
Inventors:
Amna M. Abboud - Germantown TN, US
Gary W. Trecker - McHenry IL, US
Alice S. Cha - Northbrook IL, US
Jimbay P. Loh - Green Oaks IL, US
Daniel A. Meyer - Park Ridge IL, US
Assignee:
Kraft Foods Global Brands LLC - Northfield IL
International Classification:
A23C 9/00
US Classification:
426580, 426586
Abstract:
The present invention is directed to stabilized non-sour dairy base materials which may be used as a heavy cream substitute or other culinary purposes in food products.

Method Of Manufacture For Shelf Stable Pasteurized Cheese Shreds

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US Patent:
8017169, Sep 13, 2011
Filed:
Dec 30, 2005
Appl. No.:
11/323098
Inventors:
Gary William Trecker - McHenry IL, US
Stephen S. Williams - Cordova TN, US
Assignee:
Kraft Foods Global Brands LLC - Northfield IL
International Classification:
A23C 19/00
US Classification:
426582, 426 36, 426417, 426573
Abstract:
Shelf stable cheeses, especially shredded cheeses, and the manufacture thereof. Cheeses of the invention have good melting properties, are microbiologically safe and resistant to the growth of mold and pathogens when stored at room temperature, and can maintain physical integrity when subjected to temperature abuse. The cheese may be comprised of a mixture of salts (e. g. , sodium chloride, disodium phosphate, sodium hexametophosphate, sodium alginate, titanium dioxide, sorbic acid, and the like), starch (e. g. , waxy maize and the like), water, cheese, and cheese for manufacture.

Stabilized Dairy Base Material For Use As Heavy Cream Replacement

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US Patent:
20060182846, Aug 17, 2006
Filed:
Feb 15, 2005
Appl. No.:
11/057993
Inventors:
Gary Trecker - McHenry IL, US
Susan Monckton - Carol Stream IL, US
Amna Abboud - Germantown TN, US
Zuoxing Zheng - Palatine IL, US
Michael Roman - Grayslake IL, US
International Classification:
A23C 9/12
US Classification:
426037000
Abstract:
The present invention is directed to a stabilized dairy base material for use as a heavy cream replacement or substitute as well as methods for producing the stabilized dairy base material. The stabilized dairy base material contains a nisin-containing curd material prepared by fermentation of milk and/or cream with a nisin-producing culture.

Texture And Shape Control Process For Acidified Food Products

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US Patent:
20080145498, Jun 19, 2008
Filed:
Dec 14, 2006
Appl. No.:
11/638985
Inventors:
Suma Jayaratnam - Hoffman Estates IL, US
Gary W. Trecker - McHenry IL, US
Scot Irvin - Vernon Hills IL, US
Walter E. Howard - Libertyville IL, US
Assignee:
Kraft Foods Holdings, Inc. - Northfield IL
International Classification:
A23C 19/08
A23C 19/00
A23C 19/097
US Classification:
426334, 426582
Abstract:
An acidified food composition includes a cheese component, a condensed phosphate emulsifying system, and one or more additional additives that are different than the condensed phosphate emulsifying system. A method for forming the acidified food compositions is also provided.

Rapid Method For Manufacture Of Grated Parmesan Cheese

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US Patent:
6242016, Jun 5, 2001
Filed:
Jul 30, 1999
Appl. No.:
9/365346
Inventors:
David Webb Mehnert - Antioch IL
James William Moran - Antioch IL
Gary W. Trecker - Lake Zurich IL
Assignee:
Kraft Foods, Inc. - Northfield IL
International Classification:
A23C 912
US Classification:
426 36
Abstract:
In accordance with the method of the present invention, dried grated Parmesan cheese particles are manufactured from milk. The fat level of the milk is standardized to about 2. 0 percent. The milk is subjected to membrane processing by ultrafiltration and diafiltration to provide a retentate. The retentate is then fermented with a combination of lactic acid cultures, a flavor culture, and a lipase enzyme. The fermentation is carried out at a temperature between about 90 and about 120. degree. F. The fermented retentate is then evaporated to a solids level desired in the finished dry grated Parmesan cheese, which is generally in the range of from about 18 to about 24 percent moisture. A clotting agent is added to the fermented retentate immediately before the initiation of the evaporation step. Evaporation is preferably carried out in a drum drier under quiescent conditions.

Method For Manufacture Of Skim Milk Cheese

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US Patent:
53784790, Jan 3, 1995
Filed:
Dec 21, 1993
Appl. No.:
8/171191
Inventors:
Gary W. Trecker - Lake Zurich IL
James W. Moran - Antioch IL
Walter Ley - Prospect Heights IL
Assignee:
Kraft General Foods, Inc. - Northfield IL
International Classification:
A23C 19072
US Classification:
426 42
Abstract:
The present invention is directed to a method for making a high moisture, low-fat cheddar type cheese product from skim milk. The skim milk cheddar cheese product has from about 54% to about 58% moisture and less than 1% fat. The process parameters of the method are established to provide a skim milk cheddar cheese bulk product having uniform moisture and pH. In the method of the invention, skim milk is fermented, coagulated, cut into curd and whey, cooked, drained, washed and salted at particular times and pH's. The curd particles, having about 60% moisture, are then placed into 55 gallon drums and are pressed in cheddar cheese type pressing apparatus to remove moisture and provide a curd with about 60% moisture. A foraminous plate is then placed over the drum opening. The drum is inverted and the whey which is expelled from the curd by syneresis is drained for a period of from about 10 to about 24 hours until the curd has attained a pH of from about 4.
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Gary W Trecker from McHenry, IL, age ~72 Get Report