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    Continuous cheese-making process utilizing an immobilized rennet enzyme reactor
    22.
    发明授权
    Continuous cheese-making process utilizing an immobilized rennet enzyme reactor 失效
    使用固定化凝乳酶反应器的连续制酪过程

    公开(公告)号：US4801463A

    公开(公告)日：1989-01-31

    申请号：US24842

    申请日：1987-03-18

    申请人： Bruce S. Goldberg ,  Richard Y. Chen

    发明人： Bruce S. Goldberg ,  Richard Y. Chen

    IPC分类号： A23C19/024 ,  C12M1/40 ,  A23C19/04

    CPC分类号： A23C19/0245 ,  C12M21/18

    摘要： Cheese is made continuously by flowing milk through a spiral flow path of a reactor containing an immobilized enzyme such as rennet which coagulates the milk. The spiral flow path is formed by a spirally wound microporous sheet containing the immobilized enzyme. Adjacent surfaces of the sheet are spaced apart with a spacer which can be a plurality of microporous ribs or a sheet in open net form.

    摘要翻译： 通过使牛奶通过含有凝固牛奶的凝固酶的固定化酶的反应器的螺旋流动路径连续制成奶酪。 螺旋流路由含有固定化酶的螺旋缠绕的微孔片形成。 片材的相邻表面与可以是多个微孔肋的间隔物或开放网状的片材间隔开。

    Composition for accelerating cheese aging
    23.
    发明授权
    Composition for accelerating cheese aging 失效
    用于加速奶酪老化的成分

    公开(公告)号：US4707364A

    公开(公告)日：1987-11-17

    申请号：US793776

    申请日：1985-11-01

    申请人： Jeffrey T. Barach ,  Larry L. Talbott

    发明人： Jeffrey T. Barach ,  Larry L. Talbott

    IPC分类号： A23C19/032 ,  A23C19/04 ,  A23C19/06 ,  C12N1/04 ,  C12N1/20

    CPC分类号： A23C19/0323 ,  A23C19/043

    摘要： Aging of cheese is accelerated by adding during cheesemaking a composition containing preserved, partially disrupted L. casei and/or L. lactis, and a dried lipase similar to kid or calf pre-gastric lipase. The L. casei or L. lactis has been preserved by freezing, freeze drying, spray drying or fluidized bed drying. Preferably, the L. casei is ATCC 39539 and the L. lactis is ATCC 39538. The composition may optionally contain a similarly preserved and partially disrupted L. plantarum, and/or a microbial neutral protease. The composition may be added to cheese milk before adding coagulant to coagulate the milk or to curd with salt before pressing.

    摘要翻译： 奶酪的老化通过在制作中加入含有保存的，部分破碎的干酪乳杆菌和/或乳酸乳杆菌的组合物以及类似于小孩或小牛胃前体脂肪酶的干燥脂肪酶而加速。 通过冷冻，冷冻干燥，喷雾干燥或流化床干燥保存了干酪乳杆菌或乳酸乳球菌。 优选地，干酪乳杆菌是ATCC 39539，乳酸乳球菌是ATCC 39538.组合物可以任选地含有类似保存和部分破坏的植物乳杆菌和/或微生物中性蛋白酶。 在加入凝结剂之前，将组合物加入干酪乳中，以凝结牛奶或在加压之前用盐凝结。

    Cheese manufacture using highly active proteolytic enzymes
    24.
    发明授权
    Cheese manufacture using highly active proteolytic enzymes 失效
    使用高活性蛋白水解酶的奶酪制造

    公开(公告)号：US3886288A

    公开(公告)日：1975-05-27

    申请号：US4653670

    申请日：1970-06-15

    申请人： SWIFT & CO

    发明人： RICE ELDON E ,  LANTERO JR ORESTE J

    IPC分类号： A23C19/04 ,  A23C19/05 ,  A23C19/02

    CPC分类号： A23C19/041 ,  A23C19/05 ,  A23C19/051

    摘要： An improved method for preparing a high quality cheese curd utilizing highly active proteolytic enzymes which produce an unstable coagulum if used in conventional methods of cheese making. The highly active proteolytic enzyme is added to milk and is inactivated after the protein casein has been altered sufficiently to produce a stable coagulum but before excessive hydrolysis occurs. Then a bacterial culture is incorporated therein to promote a desirable flavor and texture. Thereafter, the mixture is coagulated and the coagulum is processed in the conventional manner of preparing a finished high quality cheese product.

    摘要翻译： 使用高活性蛋白水解酶制备高品质干酪凝乳的改进方法，如果用于常规的奶酪制造方法，则产生不稳定的凝结物。 将高活性蛋白水解酶加入到乳中，并且在蛋白酪蛋白被充分改变以产生稳定的凝结物之后但在过度水解发生之前被灭活。 然后将细菌培养物并入其中以促进所需的风味和质地。 此后，混合物凝结，并以常规的制备成品优质干酪制品的方式处理凝结物。

    Blue cheese product and process for preparing same
    29.
    发明授权
    Blue cheese product and process for preparing same 有权
    蓝乳酪产品及其制备方法

    公开(公告)号：US09044034B2

    公开(公告)日：2015-06-02

    申请号：US12792895

    申请日：2010-06-03

    申请人： Kenneth F. Heiman ,  Thomas S. Torkelson

    发明人： Kenneth F. Heiman ,  Thomas S. Torkelson

    IPC分类号： A23C19/068 ,  A23C19/084 ,  A23C19/028 ,  A23C19/04 ,  A23C19/05

    CPC分类号： A23C19/0682 ,  A23C19/028 ,  A23C19/041 ,  A23C19/054 ,  A23C19/084

    摘要： The present invention is directed to a cheese product having a blue cheese flavor and appearance a method of making the same. The method includes generating a coagulum comprising whey and curd from a pasteurized milk product, cutting and stirring the coagulum to release the whey from the curd, draining the whey from the curd, forming an emulsifier, adding the emulsifier to the curd, and pressing the curd into blocks. The emulsifier is preferably formed by blending oil and a paste and heating the oil and the paste. The paste preferably includes, among other ingredients, inert Penicillium roqueforti. A preferred version of the method further includes adding black pepper and ash to the curd. The resulting cheese product, unlike blue cheese, is elastic, does not crumble, and can be sliced and shredded.

    摘要翻译： 本发明涉及一种具有蓝乳酪风味的奶酪制品，并且其外观为制造该奶酪的方法。 该方法包括从巴氏杀菌乳产品中产生包含乳清和凝乳的凝结物，切割并搅拌凝结物，从凝乳释放乳清，从凝乳中排出乳清，形成乳化剂，将乳化剂加入凝乳中， 凝结成块。 乳化剂优选通过混合油和糊料并加热油和糊料而形成。 除了其他成分之外，糊还优选包含惰性青霉菌（Magnicillium roqueforti）。 该方法的优选方案还包括向凝乳添加黑胡椒和灰分。 得到的奶酪产品，不像蓝色奶酪，是弹性的，不破碎，可以切片和切碎。

    PROCESS FOR THE PREPARATION OF CHEESE
    30.
    发明申请
    PROCESS FOR THE PREPARATION OF CHEESE 审中-公开
    方法的制作方法

    公开(公告)号：US20150110920A1

    公开(公告)日：2015-04-23

    申请号：US14395314

    申请日：2013-04-18

    申请人： Timothy John Armstrong ,  Aileen Kacvinsky ,  Willard R. Knoespel ,  Dirk Kuckelsberg ,  Thomas Michael Rouleau

    发明人： Timothy John Armstrong ,  Aileen Kacvinsky ,  Willard R. Knoespel ,  Dirk Kuckelsberg ,  Thomas Michael Rouleau

    IPC分类号： A23C19/04 ,  A23C19/045 ,  A23C19/072

    CPC分类号： A23C19/041 ,  A23C19/0326 ,  A23C19/045 ,  A23C19/051 ,  A23C19/072

    摘要： The present invention provides a process for the preparation of a cheese, the process comprising the steps of (i) providing milk; (ii) acidifying the milk, wherein the milk is acidified with carbon dioxide to a pH of 6.2 to 6.6 when measured at a temperature of 29 to 38° C. to provide an acidified milk; (iii) inoculating the acidified milk with a starter culture, wherein the inoculation is a direct vat inoculation, to provide an inoculated acidified milk and making the cheese therefrom; wherein the inoculated acidified milk contains a coagulant, wherein the coagulant comprises at least a microbial protease coagulating agent.

    摘要翻译： 本发明提供了一种制备干酪的方法，该方法包括以下步骤：（i）提供乳; （ii）将乳汁酸化，其中当在29至38℃的温度下测量时，用二氧化碳将乳酸化至pH为6.2至6.6，以提供酸化的乳; （iii）用起始培养物接种酸化乳，其中所述接种是直接瓮接种，以提供接种的酸化牛奶并由其制备干酪; 其中所述接种的酸化乳含有凝结剂，其中所述凝结剂至少包含微生物蛋白酶凝固剂。