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    FLAVOR ENHANCEMENT IN CULTURED DIARY PRODUCTS
    4.
    发明公开
    FLAVOR ENHANCEMENT IN CULTURED DIARY PRODUCTS 失效
    GESCHMACKSERHÖHUNG在SAUERMILCHERZEUGNISSEN

    公开(公告)号：EP0758844A4

    公开(公告)日：1998-07-15

    申请号：EP95911110

    申请日：1995-02-24

    Applicant: KRAFT FOODS INC

    Inventor： MEHNERT DAVID WEBB

    IPC: A23C9/13 ,  A23C15/14 ,  A23C19/05 ,  A23C19/055 ,  A23C19/072 ,  A23C19/02 ,  A23C19/076 ,  A23C19/084 ,  A23C19/093

    CPC classification number: A23C15/14 ,  A23C9/13 ,  A23C9/1307 ,  A23C19/05 ,  A23C19/055 ,  A23C19/072 ,  Y10S426/804

    Abstract: Methods and compositions for flavor enhancement and development in a cultured dairy product employ identification and selection of fat fractions from sources such as milk(butter) fat for use as flavor precursors. The selected fractions are added to the product at a step in the manufacturing process where they are available for flavor development by means characteristic of the product. The selected fractions are preferably enhanced for fatty acids and have low melting points. For a reduced fat product, the flavor precursors are generally added in combination with a fat substitute. Homogenization of all the aqueous protein component in this type of product was an improvement over homogenizing only a portion of this component. The invention is particularly suitable for production of reduced fat cultured diary products.

    Abstract translation: 用于培养的乳制品中风味增强和发育的方法和组合物使用来自诸如牛奶（黄油）脂肪的来源的脂肪级分的鉴定和选择用作风味前体。 在制造过程中的步骤中，将所选择的馏分加入到产品中，通过该产品的特征，它们可用于风味发展。 选择的馏分优选为脂肪酸增强并具有低熔点。 对于减肥产品，风味前体通常与脂肪替代物组合加入。 在这种类型的产品中所有含水蛋白质组分的均匀化是仅使该组分的一部分均匀化的改进。 本发明特别适用于生产减肥脂肪培养的乳制品。

    Method for manufacture of reduced fat cheddar cheese
    5.
    发明公开
    Method for manufacture of reduced fat cheddar cheese 失效
    Verfahren zur Herstellung von Cheddar-Käsemit reduziertem Fettgehalt。

    公开(公告)号：EP0639332A2

    公开(公告)日：1995-02-22

    申请号：EP94305587.1

    申请日：1994-07-28

    Applicant: KRAFT FOODS, INC.

    Inventor： Nauth, Kaiser Rajinder ,  Reddy, Divya Shree

    IPC: A23C19/05 ,  A23C19/032 ,  A23C19/072

    CPC classification number: A23C19/072 ,  A23C19/0323 ,  A23C19/05 ,  A23C2220/206

    Abstract: The present invention is directed to a method for making a higher moisture, reduced fat natural cheddar-type cheese product from partially or wholly fat reduced milk. The cheddar-type cheese product of the present invention has from about 45% to about 58% moisture and from about 1.3% to about 15% butterfat. In the method of the invention for making a reduced fat natural cheddar-type cheese, milk is standardized in fat content to produce a milk substrate having from about 0.05% to about 2% milkfat. A culture system is added to the standardized milk. The culture system comprises a lactic acid starter culture and a ropy culture. Thereafter, the milk is fermented and set with a milk coagulating enzyme. The coagulum is cut to provide curd particles and whey and the curd particles are cooked in the whey at a temperature below the optimum growth temperature of the ropy culture. The whey is drained from the curd and the curd is rinsed, salted and filled into containers. The curd is pressed and vacuumed to remove additional whey, the container is sealed and the curd is cooled in the container. Thereafter, the curd blocks are cured to provide a natural cheddar type cheese product having a reduced fat level which is from about 40% to about 60% of the fat level of conventional cheddar-type cheese products.

    Abstract translation: 本发明涉及一种从部分或全部减脂的牛奶中制备较高水分，减脂的天然切达干酪产品的方法。 本发明的切达干酪制品具有约45％至约58％的水分和约1.3％至约15％的乳脂。 在本发明的用于制备减肥脂肪天然切达干酪的方法中，将乳脂标准化为脂肪含量，以生产具有约0.05％至约2％乳脂的乳基质。 标准化牛奶中加入了一种文化系统。 培养系统包括乳酸发酵剂培养物和罗非鱼培养物。 此后，将牛奶发酵，并用牛奶凝固酶进行设定。 将凝结物切割以提供凝乳颗粒和乳清，并将凝乳颗粒在低于最佳生长温度的温度下在乳清中煮熟。 将乳清从凝乳中排出，将凝块冲洗干净并加入到容器中。 将凝乳压制并抽真空除去另外的乳清，将容器密封并将凝块冷却在容器中。 此后，凝固块被固化以提供具有降低的脂肪水平的天然切达干酪制品，其是常规切达干酪制品的脂肪水平的约40％至约60％。

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