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    Process for producing cheese
    6.
    发明公开
    Process for producing cheese 有权
    生产奶酪的过程

    公开(公告)号：EP1532863A3

    公开(公告)日：2005-09-14

    申请号：EP05003176.4

    申请日：2000-03-14

    申请人： Novozymes A/S

    发明人： Nielsen, Per Munk

    IPC分类号： A23C9/12 ,  A23C19/04 ,  A23C19/032 ,  A23C9/152 ,  C12G3/04

    CPC分类号： A23C9/152 ,  A23C9/1216 ,  A23C13/16 ,  A23C19/0328 ,  A23C19/043 ,  C12G3/04 ,  C12Y301/01004 ,  C12Y301/01005 ,  C12Y301/01032 ,  C12Y301/04003 ,  C12Y301/04004

    摘要： The present invention relates to a process for producing cheese from enzyme-treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particulariy, the present invention relates to a process for producing cheese from cheese milk treated with a enzyme selected from the group of phospholipases, in particular phospholipase A 1 , A 2 and B. Also, the present invention relates to a process for stabilizing the fat emulsion of a milk composition, e.g. cream, and the use of such stabilized milk composition, e.g. for the manufacturing of UHT-cream or cream liquor.

    摘要翻译： 本发明涉及由酶处理的奶酪生产奶酪的方法，以及所得到的生产的奶酪作为食品成分的用途。 更具体地说，本发明涉及用选自磷脂酶，特别是磷脂酶A1，A2和B的酶处理的奶酪生产奶酪的方法。此外，本发明涉及稳定脂肪乳剂的方法 的牛奶成分，例如 奶油，以及使用这种稳定化的乳组合物，例如， 用于制造UHT奶油或奶油酒。

    CHEESE-MAKING PROCESS
    7.
    发明公开
    CHEESE-MAKING PROCESS 审中-公开
    奶酪制造工艺

    公开(公告)号：EP1370147A1

    公开(公告)日：2003-12-17

    申请号：EP02727475.2

    申请日：2002-03-21

    申请人： DSM IP Assets B.V.

    发明人： DAMBMANN, Claus ,  BUDTZ, Peter

    IPC分类号： A23C19/032 ,  A23C19/04

    CPC分类号： A23C19/0328 ,  A23C19/0326

    摘要： The present invention describes a process for making cheese, comprising: a) adding a endoprotease having a specificity for peptide bonds on the amino or carboxyl side of one or two amino acids and the ability to hydrolyze one or more bonds in the partial amino acid sequence between positions 106 and 131 in K-casein-casein to milk, b) incubating so as to partially hydrolyze K-casein-casein in the milk, and c) during or after step b) conditions causing clotting of the milk.

    Process for making cheese using transglutaminase and a non-rennet protease
    8.
    发明公开
    Process for making cheese using transglutaminase and a non-rennet protease 审中-公开
    使用转谷氨酰胺酶和凝乳酶比其他蛋白酶用于生产奶酪的方法

    公开(公告)号：EP1048218A2

    公开(公告)日：2000-11-02

    申请号：EP00303301.6

    申请日：2000-04-19

    申请人： KRAFT FOODS, INC.

    发明人： The designation of the inventor has not yet been filed

    IPC分类号： A23C19/032 ,  A23C19/04

    CPC分类号： C12Y203/02013 ,  A23C19/0326 ,  A23C19/0328 ,  A23C19/041 ,  A23C19/052

    摘要： The present invention provides a cheese curd that contains protein products originating from a dairy liquid containing casein and whey protein. In order to obtain the cheese curd, the dairy liquid is acted upon by a transglutaminase and a non-rennet protease, resulting in a substantial proportion of whey protein products being retained in the cheese curd. The invention also discloses a method of making the cheese curd that retains a substantial proportion of whey protein products. This invention further provides a cheese product, such as a soft cheese, a semi-soft cheese, or a hard cheese, that contains protein products originating from a dairy liquid containing casein and whey protein, and a method of making the cheese product.

    Highly flavored cheese product and method for producing
    9.
    发明公开
    Highly flavored cheese product and method for producing 审中-公开
    Hocharomatisiertes奶酪产品和工艺及其制备方法

    公开(公告)号：EP0951833A3

    公开(公告)日：2000-04-12

    申请号：EP99303088.1

    申请日：1999-04-21

    申请人： KRAFT FOODS, INC.

    发明人： Veal, Rufus Michael

    IPC分类号： A23C19/04 ,  A23C19/05 ,  A23C19/032 ,  A23C19/028

    CPC分类号： A23C19/05 ,  A23C19/043 ,  A23C19/082 ,  A23C19/086

    摘要： The present invention is directed to a process for producing a highly flavored cheese product in a short period of time. In the method, a mixture of cream, whole milk and non-fat dry milk is provided. The mixture has a solids content of from 45% to 55%. The mixture is pasteurized or heat treated and the temperature of the mixture is adjusted to between 85° F. (29.4° C) and 95° F. (35.0° C). A lactic acid producing culture, at least one enzyme and rennet is added to the mixture. The mixture is then fermented at a temperature of from 85° F. (29.4° C) to 95° F. for a period of time sufficient to provide a highly flavored cheese coagulum. The cheese coagulum is then heated to a temperature of from 160° F. (71.1° C) to 175° F. (79.4° C) to inactivate the culture and enzymes and to provide a highly flavored cheese product. The cheese product is cut with agitation. Thereafter, the cheese product is cooled to a temperature of from 40° F. (4.4° C) to 50° F. (10.0° C). The highly flavored cheese product has a very fine curd and can be utilized immediately in the manufacture of process cheese.

    METHOD FOR SEPARATING RENNET COMPONENTS.
    10.
    发明公开
    METHOD FOR SEPARATING RENNET COMPONENTS. 失效
    分离于实验室组件。

    公开(公告)号：EP0288554A4

    公开(公告)日：1990-02-22

    申请号：EP87907849

    申请日：1987-09-30

    申请人： SANOFI BIO INGREDIENTS INC

    发明人： BIRSCHBACH PETER

    IPC分类号： A23C9/12 ,  A23C19/02 ,  A23C19/04 ,  C12N9/64

    CPC分类号： C12N9/6481 ,  A23C19/04

    摘要： Substantially pure chymosin is separated from rennet extracts by contacting a liquid extract with an anionic exchange medium, preferably a diethylaminoethyl (DEAE) cellulose resin packed in a liquid chromatographic column, either as a static bed or stirred bed. The rennet extract and resin are conditioned so that the resin selectively binds pepsin and chymosin passes through the resin bed and is recovered from the liquid extract from the column. The bound pepsin is periodically removed from the resin by passing a suitable eluant through the resin bed.