公开(公告)号：US20130022729A1

公开(公告)日：2013-01-24

申请号：US13554604

申请日：2012-07-20

申请人： Ammar N. Chinwalla ,  Bruce E. Campbell ,  Rodrigo R. Roesch ,  Yinqing Ma ,  Julia Lee Gregg ,  Virgil L. Metzger ,  Brian M. Reinhart

发明人： Ammar N. Chinwalla ,  Bruce E. Campbell ,  Rodrigo R. Roesch ,  Yinqing Ma ,  Julia Lee Gregg ,  Virgil L. Metzger ,  Brian M. Reinhart

IPC分类号： A23C3/02 ,  A23C7/04 ,  A23C9/152

CPC分类号： A23C9/1422 ,  A23C9/152 ,  A23C9/1522

摘要： Methods are provided for treating high solids concentrated milk products to delay gelation of the concentrated milk products by minimizing the rate at which the viscosity of the concentrates increases during cold storage. By another approach, the methods described herein are effective to substantially reduce the viscosity of the concentrated milk products. The methods described herein advantageously increase the length of time the high solids milk concentrates remain fluid and pumpable during refrigerated shelf-life. The high solids concentrated milk products treated with the methods provided herein include about 33 to about 43 percent total solids. By one approach, the high solids concentrated milk products have a pH of about 4.6 to about 6.7, and include salt at about 0.25 to about 6 percent by weight of the concentrate.

摘要翻译： 提供了用于处理高固体浓缩乳制品的方法，以通过最小化浓缩物的粘度在冷藏期间增加的速率来延迟浓缩乳制品的凝胶化。 通过另一种方法，本文描述的方法有效地显着降低浓缩乳制品的粘度。 本文所述的方法有利地增加了高固体含量的乳浓缩物在冷冻保存期间保持流体和可泵送的时间长度。 用本文提供的方法处理的高固含量浓缩乳制品包括约33至约43％的总固体。 通过一种方法，高固体浓缩乳制品具有约4.6至约6.7的pH，并且包括浓缩物重量的约0.25至约6％的盐。

公开(公告)号：US10721940B2

公开(公告)日：2020-07-28

申请号：US13554604

申请日：2012-07-20

申请人： Ammar N. Chinwalla ,  Bruce E. Campbell ,  Rodrigo R. Roesch ,  Yinqing Ma ,  Julia Lee Gregg ,  Virgil L. Metzger ,  Brian M. Reinhart

发明人： Ammar N. Chinwalla ,  Bruce E. Campbell ,  Rodrigo R. Roesch ,  Yinqing Ma ,  Julia Lee Gregg ,  Virgil L. Metzger ,  Brian M. Reinhart

IPC分类号： A23C3/02 ,  A23C9/142 ,  A23C9/152

摘要： Methods are provided for treating high solids concentrated milk products to delay gelation of the concentrated milk products by minimizing the rate at which the viscosity of the concentrates increases during cold storage. By another approach, the methods described herein are effective to substantially reduce the viscosity of the concentrated milk products. The methods described herein advantageously increase the length of time the high solids milk concentrates remain fluid and pumpable during refrigerated shelf-life. The high solids concentrated milk products treated with the methods provided herein include about 33 to about 43 percent total solids. By one approach, the high solids concentrated milk products have a pH of about 4.6 to about 6.7, and include salt at about 0.25 to about 6 percent by weight of the concentrate.

公开(公告)号：US20120052181A1

公开(公告)日：2012-03-01

申请号：US13221193

申请日：2011-08-30

申请人： Edwin Gerardo Rivera ,  Rodrigo R. Roesch

发明人： Edwin Gerardo Rivera ,  Rodrigo R. Roesch

IPC分类号： A23C19/082 ,  A23C19/097

CPC分类号： A23C19/082 ,  A23C2250/054 ,  A23V2002/00 ,  A23V2250/054 ,  A23V2250/54252

摘要： Cooked and homogenized cheese products and methods, using supplemental phospholipids to provide reduced melt restriction and modulate oiling-off. One embodiment provides a cooked cheese product having at least one natural cheese in the range of 20 to 92 percent weight; a protein supplement in the range of 0.25 to 30 percent weight; and a phospholipid supplement in the range of about 0.1 to 1 percent weight; wherein cooked cheese product is homogeneous does not contain significant levels of emulsifying salts. The phospholipid supplement can be in the range of about 0.25 to 1 percent weight, and preferably 0.4 percent weight. Homogenizing the cooked cheese product can be by a pressure in the range of about 70 to 246 Kg/cm.

摘要翻译： 煮熟和均质的奶酪产品和方法，使用补充磷脂提供减少的熔体限制和调节排油。 一个实施方案提供了具有20至92重量％范围内的至少一种天然干酪的熟干酪产品; 0.25至30％重量的蛋白质补充剂; 和磷脂补充剂在约0.1至1重量％的范围内; 其中熟干酪产品是均匀的，不含有显着水平的乳化盐。 磷脂补充剂可以在约0.25至1重量％，优选0.4重量％的范围内。 将熟化的干酪产品均化可以在约70至246Kg / cm 3范围内的压力。

公开(公告)号：US10264803B2

公开(公告)日：2019-04-23

申请号：US13221193

申请日：2011-08-30

申请人： Edwin Gerardo Rivera ,  Rodrigo R. Roesch

发明人： Edwin Gerardo Rivera ,  Rodrigo R. Roesch

IPC分类号： A23C19/082

摘要： Cooked and homogenized cheese products and methods, using supplemental phospholipids to provide reduced melt restriction and modulate oiling-off. One embodiment provides a cooked cheese product having at least one natural cheese in the range of 20 to 92 percent weight; a protein supplement in the range of 0.25 to 30 percent weight; and a phospholipid supplement in the range of about 0.1 to 1 percent weight; wherein cooked cheese product is homogeneous does not contain significant levels of emulsifying salts. The phospholipid supplement can be in the range of about 0.25 to 1 percent weight, and preferably 0.4 percent weight. Homogenizing the cooked cheese product can be by a pressure in the range of about 70 to 246 Kg/cm.