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    PROCÉDÉ D'ENROBAGE DE PRODUITS FROMAGERS
    2.
    发明公开
    PROCÉDÉ D'ENROBAGE DE PRODUITS FROMAGERS 审中-公开
    方法涂料奶酪制品

    公开(公告)号：EP2981174A2

    公开(公告)日：2016-02-10

    申请号：EP14718360.2

    申请日：2014-04-04

    Applicant: Fromageries Bel

    Inventor： PENNARUN, Pierre-Yves

    IPC: A23C19/09 ,  B65B25/06 ,  A23C19/084 ,  B65B25/08 ,  B65B9/02 ,  A01J27/02 ,  A23C19/16 ,  B65D75/58

    CPC classification number: A01J27/02 ,  A23C19/084 ,  A23C19/166 ,  B65B9/023 ,  B65B25/068

    Abstract: The present invention relates to a method for preparing a coated cheese product, said method including the steps of: a) injecting a cheese material in viscous state between two coating films and in contact with said films, said films being malleable at the storage temperature of said coated cheese product and each including, on the outer surface, at least one outer layer made of a coating composition C1 in a gelled state, said coating composition including at least one hydrophobic polymer, and b) shaping at least one coated cheese product, by pressing on the outer surface of each one of said two coating films, such as to obtain a coated cheese product including a core that includes said cheese material and a coating that is malleable at the storage temperature of said coated cheese product and sealed against moisture and microorganisms, completely surrounding the periphery of the core thereof, said coating consisting of the assembly by pressing said two coating films and including at least one outer layer made of said coating composition C1.

    A process and a machine for producing a filled sheet of process cheese, as well as a filled sheet of process cheese
    3.
    发明公开
    A process and a machine for producing a filled sheet of process cheese, as well as a filled sheet of process cheese 有权
    用于生产填充的奶酪板和板的方法和机器填充有奶酪

    公开(公告)号：EP2225951A1

    公开(公告)日：2010-09-08

    申请号：EP09154502.0

    申请日：2009-03-06

    Applicant: Kraft Foods R & D, Inc.

    Inventor： Marder, Uwe ,  Kempter, ,  Kopp, Gabriele ,  Laudenbach, Erich ,  Schaar, Oliver ,  Pirnay, Eitienne

    IPC: A23C19/084 ,  A23C19/09 ,  A01J25/00 ,  A01J27/04

    CPC classification number: A23C19/0908 ,  A23C19/084 ,  A23C2250/10

    Abstract: The invention provides a process of producing a filled sheet of process cheese, in which process cheese and a filling are co-extruded into a packaging material (56) to produce a strand (16) having a thickness and the strand (16) is separated at predetermined locations (18) to produce separate sheets, in which the filling is fully enclosed, and a machine (10) for producing filled sheets of process cheese, having a co-extrusion nozzle (22) with an outer port for extruding an outer component and an inner port for extruding an inner component fully enclosed by the outer component into packaging material to form a co-extruded strand, optionally a device (40) for reducing the thickness of the co-extruded strand (16), such as two or more cooperating rollers (42), and a device (44) for separating the co-extruded strand (16), such as two or more rollers (46) having ridges, as well as a sheet of process cheese filled with a filling fully enclosed by the process cheese and having a thickness of 6 mm or less.

    Abstract translation: 本发明提供产生的加工干酪填充片材的方法，其中加工干酪和填充被共挤压成的包装材料（56），以产生具有厚度和海滩海滩（16）（16）被分离 在预定的位置（18），以产生分开的片材，其中，所述填充物被完全封闭，并且一台机器（10），用于产生加工干酪填充纸，具有共挤出喷嘴（22），其具有外端口用于挤压上外 组分和内端口，用于在由所述外部部件完全封闭到包装材料内组分挤出以形成共挤出的海滩，任选的装置（40）用于减少所述共挤海滩的厚度（16）：如两 或多个协作用于分离共挤海滩（16）辊子（42）和装置（44）：如两个或更多个辊（46）具有隆起部，以及填充有充分填充的加工干酪片 由加工干酪包围并且具有厚度为6 毫米或更小。

    Cheese Products Containing Galacto- Oligosaccharides and Having Reduced Lactose Levels
    4.
    发明公开
    Cheese Products Containing Galacto- Oligosaccharides and Having Reduced Lactose Levels 审中-公开
    加拉克多糖，枸杞子和ver isen te isen isen isen isen isen isen isen isen isen isen

    公开(公告)号：EP2130438A1

    公开(公告)日：2009-12-09

    申请号：EP09158136.3

    申请日：2009-04-17

    Applicant: Kraft Foods Global Brands LLC

    Inventor： Laye, Isabelle ,  Silver, Richard ,  Rodriguez, Ana

    IPC: A23C19/08 ,  A23C19/082 ,  A23C19/084 ,  A23C21/02

    CPC classification number: C12Y302/01023 ,  A23C19/0328 ,  A23C19/08 ,  A23C19/082 ,  A23C19/084 ,  A23C21/023 ,  A23L33/21

    Abstract: The processes described herein are directed to cream cheese products containing galacto-oligosaccharides and having significantly reduced lactose levels. More specifically, lactose-containing dairy substrates are contacted with lactase enzyme(s) having hydrolytic and trans-galactosylation activities effective for converting at least 20 percent of the lactose in the dairy substrate to galacto-oligosaccharides. The enzyme-treated dairy substrate is then processed into galacto-oligosaccharide containing cream cheese products having reduced lactose levels. The cream cheese products provided herein have excellent nutritional and organoleptic properties.

    Abstract translation: 本文所述的方法涉及含有低聚半乳糖并具有显着降低的乳糖水平的奶油干酪产品。 更具体地，含乳糖的乳制品底物与具有水解和反式 - 半乳糖基化活性的乳糖酶接触，其有效地用于将乳品底物中至少20％的乳糖转化为低聚半乳糖。 然后将经酶处理的乳品基质加工成具有降低的乳糖水平的含半乳糖 - 低聚糖的奶油干酪产品。 本文提供的奶油干酪产品具有优异的营养和感官特性。

    PROBIOTIC COMPOSITIONS AND METHODS
    9.
    发明公开
    PROBIOTIC COMPOSITIONS AND METHODS 有权
    PROBIOTISCHE ZUSAMMENSETZUNGEN UND VERFAHREN

    公开(公告)号：EP2734049A4

    公开(公告)日：2015-04-15

    申请号：EP12803279

    申请日：2012-06-18

    Applicant: HEINZ CO H J

    Inventor： BUDELLI ANDREA ,  FASANO FRANCESCA ROMANA ,  TERZANO MIRYAM ,  BRAMATI LORENZO

    IPC: A23C9/123 ,  A23C9/152 ,  A23C19/084 ,  A23L1/10 ,  A23L1/30

    CPC classification number: A23C9/1234 ,  A23C9/127 ,  A23L7/10 ,  A23L7/104 ,  A23L19/00 ,  A23L33/135 ,  A23L33/40 ,  A23V2002/00 ,  A23Y2220/63 ,  A61K35/747 ,  A61K2035/115

    Abstract: The present application relates to compositions and methods for modulation of the mucosal immune system. The compositions include foods fermented by the probiotic organism, Lactobacillus paracasei CBA L74 (International Depository Accession Number LMG P-24778). Alternatively, the compositions can include L. paracasei CBA L74 and a physiologically acceptable carrier. In some embodiments, the L. paracasei CBA L74 can be non-replicating. The compositions can be administered to a subject having or at risk for gastrointestinal disorders related to immaturity of the immune system, infection or disease.

    Abstract translation: 本发明的特征在于调节粘膜免疫系统的组合物和方法。 组合物包括由益生菌生物发酵的食物，副干酪乳杆菌CBA L74（国际保藏登记号LMG P-24778）。 或者，组合物可以包括副干酪乳杆菌CBA L74和生理上可接受的载体。 在一些实施方案中，副干酪乳杆菌CBA L74可以是非复制的。 组合物可以施用于具有或具有与免疫系统不成熟，感染或疾病相关的胃肠道疾病或具有风险的受试者。

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