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22 条记录 (耗时 0.014 秒)

    Method for manufacture of swiss cheese
    11.
    发明授权
    Method for manufacture of swiss cheese 失效
    瑞士奶酪的制造方法

    公开(公告)号：US5006348A

    公开(公告)日：1991-04-09

    申请号：US518812

    申请日：1990-05-04

    申请人： Brent K. Pope ,  Susan P. Monckton ,  Kaser R. Nath

    发明人： Brent K. Pope ,  Susan P. Monckton ,  Kaser R. Nath

    IPC分类号： A23C19/028 ,  A23C19/032 ,  A23C19/06

    CPC分类号： A23C19/062 ,  A23C19/0285 ,  A23C19/0321

    摘要： In accordance with the method of the present invention for manufacture of Swiss cheese from milk, the fat level of milk is standardized to about 3.5%. The milk is subjected to membrane processing by ultrafiltration and diafiltration to provide a retentate with particular characteristics. The retentate is then fermented with a particular blend of a coccus culture and a high level of a rod culture. The usual propionic acid-forming micro-organism, such as Propionibacterium shermannii, is used. The fermentation is desirably carried out at high temperatures to achieve the results of the invention. The fermented retentate is then evaporated to a solids level desired in the finished Swiss cheese, which is generally in the range of 35% to 41% moisture. The fermented and evaporated product is suitable for packing into containers to be cured and to provide Swiss cheese without further manipulation or treatment. The particular conditions are necessary to provide the desired Swiss cheese.

    SWISS-TYPE CHEESE FLAVOR COMPOSITIONS AND FOOD PRODUCTS MADE WITH SAME AND THEIR PROCESSES OF MANUFACTURE
    17.
    发明申请
    SWISS-TYPE CHEESE FLAVOR COMPOSITIONS AND FOOD PRODUCTS MADE WITH SAME AND THEIR PROCESSES OF MANUFACTURE 审中-公开
    SWISS-TYPE CHEESA FLAVOR组合物和与其相同的食品及其制造方法

    公开(公告)号：US20110123674A1

    公开(公告)日：2011-05-26

    申请号：US11908197

    申请日：2006-03-08

    申请人： Alan-Frederick Wolfschoon ,  Mehran Rose ,  Peter Habermeier ,  Paul Victor Gass

    发明人： Alan-Frederick Wolfschoon ,  Mehran Rose ,  Peter Habermeier ,  Paul Victor Gass

    IPC分类号： A23C9/13 ,  A23L1/23

    CPC分类号： A23C19/0925 ,  A23C19/032 ,  A23C19/0321 ,  A23C19/062 ,  A23C19/082

    摘要： Swiss-type cheese flavor compositions are provided which can be used in food products for flavor addition, flavor enhancement, and as a substitute for natural Swiss cheese ingredients. It also relates to processes for rapid direct production of such cheese flavor compositions that do not require whey separation, block formation, curing or aging steps. The flavor compositions are manufactured by forming a mixture comprising a cultured milk concentrate prepared by treating milk concentrate with a lactic acid culture at a temperature of about 22 to about 45° C. for about 10 to about 240 hours, and propionic acid or an edible salt thereof. The Swiss-type cheese flavor develops after addition of propionic acid or edible salt thereof.

    摘要翻译： 提供了瑞士式奶酪风味组合物，其可用于食品中用于添加香料，增味，并且作为天然瑞士干酪成分的替代品。 它还涉及快速直接生产不需要乳清分离，块形成，固化或老化步骤的这种干酪风味组合物的方法。 风味组合物通过形成包含通过在约22至约45℃的温度下用乳酸培养物处理乳浓缩物制备的培养的奶浓缩物约10至约240小时的混合物，以及丙酸或食用 的盐。 在加入丙酸或其食盐后会发展出瑞士式奶酪香味。

    Preparation of pressed curd cheeses
    18.
    发明授权
    Preparation of pressed curd cheeses 失效
    压制凝乳酪的制备

    公开(公告)号：US4770882A

    公开(公告)日：1988-09-13

    申请号：US941857

    申请日：1986-12-15

    申请人： Jean-Claude Ingouf ,  Claude Parmantier ,  Alain Verney

    发明人： Jean-Claude Ingouf ,  Claude Parmantier ,  Alain Verney

    IPC分类号： A23C19/032 ,  A23C19/068 ,  A23C19/16

    CPC分类号： A23C19/0321 ,  A23C19/0688 ,  A23C19/166 ,  A23Y2220/35

    摘要： Pressed curd opened-body cheeses are prepared with lactic ferments including lactobacilli of the species Lactobacillus fermentum which are utilized for producing openings in the body of the cheeses. Small wheels of the cheeses may be prepared by, prior to ripening, coating the cheeses with a plastic film which is substantially impermeable to gases, alone or together with a coating layer of paraffin, or the small wheels may be prepared by ripening the cheeses in a chamber having a pressure in excess of atmospheric pressure for preventing gas loss from the cheeses.

    摘要翻译： 压制的凝乳开放式乳酪是用乳酸发酵制成的，其中乳酸菌包括用于在奶酪体内产生开口的乳酸杆菌乳杆菌乳杆菌。 奶酪的小轮可以通过在成熟之前用塑料薄膜来涂覆，该塑料薄膜基本上不可渗透气体，单独或与石蜡的涂层一起，或者可以通过将奶酪成熟， 具有超过大气压的压力的室以防止来自奶酪的气体损失。

    Process for recovering the whey proteins, the application thereof to cheese-making and the resulting cheeses
    19.
    发明授权
    Process for recovering the whey proteins, the application thereof to cheese-making and the resulting cheeses 失效
    用于回收乳清蛋白的方法，其应用于奶酪制作和所得奶酪

    公开(公告)号：US4518616A

    公开(公告)日：1985-05-21

    申请号：US444066

    申请日：1982-11-24

    申请人： Joseph Czulak

    发明人： Joseph Czulak

    IPC分类号： A23C19/028 ,  A23C19/032 ,  A23C19/05 ,  A23J1/20 ,  A23C9/142 ,  A23C21/06

    CPC分类号： A23J1/205 ,  A23C19/0285 ,  A23C19/0321 ,  A23C19/053 ,  A23C2250/25 ,  A23V2002/00

    摘要： The invention relates to a process for the recovery of whey proteins and their utilization in cheese making. Whey separated from cheese curd during normal processing is first pasteurized and then subjected to ultrafiltration to provide a whey protein concentrate, the concentrate is mixed with milk and the thus enriched milk is subjected to further ultrafiltration after which it is treated in the usual manner to form a curd.Cheese-making includes fermentation of the enriched curd product of the above process. According an alternate embodiment, the cheese-making comprises the steps of (a) curdling of the mixture of milk and whey protein concentrate and (b) ultrafiltration of the coagulum, in which case the desired cheese is directly obtained after said ultrafiltration.

    摘要翻译： 本发明涉及一种回收乳清蛋白的方法及其在奶酪生产中的应用。 在正常加工过程中与乳酪凝乳分离的乳清物首先进行巴氏消毒，然后进行超滤以提供乳清蛋白浓缩物，将浓缩物与牛奶混合，并将如此富集的乳进行进一步的超滤，然后以常规方式处理 凝乳 奶酪制作包括上述方法的富集凝乳产品的发酵。 根据替代实施方案，奶酪制备包括以下步骤：（a）将乳和乳清蛋白浓缩物的混合物凝结，和（b）凝结物的超滤，在这种情况下，在所述超滤之后直接获得所需的干酪。

    Process for manufacture of cheese
    20.
    发明授权
    Process for manufacture of cheese 失效
    奶酪制造工艺

    公开(公告)号：US4379170A

    公开(公告)日：1983-04-05

    申请号：US856016

    申请日：1977-11-30

    申请人： David H. Hettinga ,  Robert J. Wargel ,  Richard C. Tripp

    发明人： David H. Hettinga ,  Robert J. Wargel ,  Richard C. Tripp

    IPC分类号： B32B17/10 ,  A23C19/028 ,  A23C19/032 ,  A23C19/05 ,  A23C19/055 ,  B65B7/28 ,  B65D51/20 ,  B65D53/00 ,  B65D77/20 ,  B67B5/00 ,  C03C27/04 ,  C25D11/22 ,  A23C9/12

    CPC分类号： A23C19/0328 ,  A23C19/0285 ,  A23C19/0321 ,  A23C19/05 ,  A23C19/055 ,  C25D11/22 ,  A23C2210/254 ,  Y10T428/131 ,  Y10T428/31612 ,  Y10T428/31645

    摘要： A process is provided for the manufacture of cheese and cheese like products from an edible protein-fat-salts composition which is substantially free of fermentable sugars and in which the protein and salts are capable of forming a stable matrix for the fat. Milk protein is treated with a protease to hydrolyze the protein and to develop cheese flavor components and precursors therefor. The hydrolyzed milk protein is mixed with the protein fat-salts composition and the product is made into curd which is cured in an unusually short period of time to provide cheese or cheese-like products. Butter fat may also be treated with a lipase to hydrolyze the butter fat and to develop cheese flavor components and precursors therefor. The hydrolyzed butter fat is also mixed with the protein-fat-salts composition prior to making curd.

    摘要翻译： 提供了一种用于从基本上不含可发酵糖的可食用蛋白质 - 脂肪 - 盐组合物制造干酪和奶酪样产品的方法，其中蛋白质和盐能够形成用于脂肪的稳定基质。 乳蛋白质用蛋白酶处理以水解蛋白质并开发干酪风味成分及其前体。 将水解的乳蛋白与蛋白质脂肪盐组合物混合，并将产物制成凝乳，其在异常短的时间内固化以提供奶酪或奶酪样产品。 黄油脂肪也可以用脂肪酶处理以水解黄油脂肪并开发奶酪香味成分及其前体。 在制作凝乳之前，将水解的黄油脂肪与蛋白质 - 脂肪 - 盐组合物混合。