公开(公告)号：US20220330567A1

公开(公告)日：2022-10-20

申请号：US17640662

申请日：2020-09-07

Applicant: Dairy Protein Cooperation Food B.V.

Inventor： Bas Willem Maarten LAVRIJSEN ,  Frédéric BENJAMINS

IPC: A23C19/076 ,  A23C19/05 ,  A23C9/142 ,  A23C19/032

Abstract: Disclosed is a method of making French-type goat cheese whereby the production of acid whey waste is prevented. Goat milk is subjected to microfiltration so as to obtain a whey-reduced milk fraction and a whey fraction. The whey-reduced milk fraction is then subjected to acidification and (typically enzymatic) coagulation, so as produce French-type goat cheese.

公开(公告)号：US20220232842A1

公开(公告)日：2022-07-28

申请号：US17609490

申请日：2020-05-08

Applicant: DAIRY PROTEIN COOPERATION FOOD B.V.

Inventor： Bas Willem Maarten LAVRIJSEN ,  Frédéric BENJAMINS

IPC: A23C7/04 ,  A23C19/05 ,  A23C9/142 ,  A01J11/10

Abstract: Disclosed is method of removing spores from raw goat milk. Thereby raw goat milk is subjected to decreaming in a separator. Goat cream is thereupon subjected to mild heat treatment. Goat skim milk may be subjected to microfiltration. Retentate therefrom is subjected to sterilization. The process results in a goat milk that is low in bacteria and spores. Disclosed is a non-sterilized milk, the use of said milk in cheese production, a method of making cheese and the use of the purified goat milk for obtaining whey and casein.

公开(公告)号：US20240225046A9

公开(公告)日：2024-07-11

申请号：US18547237

申请日：2022-02-22

Applicant: Dairy Protein Cooperation Food B.V.

Inventor： Bas Willem Maarten LAVRIJSEN

IPC: A23J3/28 ,  A23J3/22 ,  A23L29/256

CPC classification number: A23J3/285 ,  A23J3/227 ,  A23L29/256

Abstract: Disclosed is a process for the preparation of a fibrous structure, suitable as a meat replacement. The fibrous structure is formed from a casein-based liquid by precipitation of a hydrocolloid with a divalent salt such as calcium chloride. Free calcium ions in the milk-based liquid are captured by native milk-salts.

公开(公告)号：US20240130399A1

公开(公告)日：2024-04-25

申请号：US18547237

申请日：2022-02-22

Applicant: Dairy Protein Cooperation Food B.V.

Inventor： Bas Willem Maarten LAVRIJSEN

IPC: A23J3/28 ,  A23J3/22 ,  A23L29/256

CPC classification number: A23J3/285 ,  A23J3/227 ,  A23L29/256

Abstract: Disclosed is a process for the preparation of a fibrous structure, suitable as a meat replacement. The fibrous structure is formed from a casein-based liquid by precipitation of a hydrocolloid with a divalent salt such as calcium chloride. Free calcium ions in the milk-based liquid are captured by native milk-salts.

公开(公告)号：US20240081367A1

公开(公告)日：2024-03-14

申请号：US18547255

申请日：2022-02-22

Applicant: Dairy Protein Cooperation Food B.V.

Inventor： Bas Willem Maarten LAVRIJSEN

IPC: A23J3/10 ,  A23C19/082 ,  A23J3/28

CPC classification number: A23J3/10 ,  A23C19/082 ,  A23J3/285

Abstract: Disclosed is a process for the preparation of a fibrous structure, suitable as a meat replacement. The fibrous structure is formed from a milk-based liquid by precipitation of a hydrocolloid with a divalent salt such as calcium chloride. The milk-based fluid is a retentate from microfiltration.