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74 条记录 (耗时 0.017 秒)

    Preparation of ricotta cheese
    21.
    发明授权
    Preparation of ricotta cheese 失效
    RICOTTA CHEESE的制备

    公开(公告)号：US3741773A

    公开(公告)日：1973-06-26

    申请号：US3741773D

    申请日：1970-05-22

    申请人： PONTECORVO R & D CO

    发明人： PONTECORVO N

    IPC分类号： A23C19/045 ,  A23C19/068 ,  A23C19/02

    CPC分类号： A23C19/0684 ,  A23C19/0455

    摘要： A FLOTATION METHOD COLLECTING RICOTTA CHEESE CURD IN A REDUCED NECK AT THE TOP OF A PROCESING TANK. WHEY AND MILK ARE TREATED TO FORM THE CURD WHICH RISES TO THE TOP OF THE BODY OF LIQUID IN THE TANK. HOT WATER IS THEN INJECTED INTO THE BOTTOM OF THE TANK TO EXEVATE THE BODY OF LIQUID UNTIL THE CURD IS SKIMMED OFF FROM THE NECK AND DELIVERED INTO A RECEPTACLE.

    MILK PRODUCTS WITH INCREASED WATER BINDING
    26.
    发明申请
    MILK PRODUCTS WITH INCREASED WATER BINDING 审中-公开

    公开(公告)号：US20170150733A9

    公开(公告)日：2017-06-01

    申请号：US14407451

    申请日：2013-06-14

    申请人： Arla Foods amba

    发明人： Hanne Theil Sørensen ,  Hans Henrik Holst ,  Preben Busch Kønigsfeldt

    IPC分类号： A23C19/05 ,  A23C19/045 ,  A23C1/04 ,  A23C9/142 ,  A23C1/16

    CPC分类号： A23C19/053 ,  A23C1/04 ,  A23C1/16 ,  A23C9/1422 ,  A23C9/152 ,  A23C19/0455 ,  A23C19/05 ,  A23C19/052 ,  A23J1/202

    摘要： The present invention relates to a casein concentrate wherein the milk protein comprises not more than 10% serum protein, and wherein the casein micelles have an average size of less than 175 nm in diameter; and wherein the concentrate has a pH below 6,7. Treating milk so as to shift the equilibrium out of the casein micelles and towards the serum phase modifies the micelles so as to allow increased water binding by the casein concentrate. High shear processing also allows for the increased water binding in the milk product, such as cheese. The invention further relates to a process of preparing a modified casein concentrate comprising the steps of treating milk by microfiltration to produce a microfiltration retentate comprising casein micelles and a reduced amount of serum proteins compared to the starting milk, adding an agent capable of modifying the chemical equilibrium between the calcium bound in the casein micelles and present in the serum phase treating the resulting product in a dynamic high pressure shear process. Finally, the invention provides cheese and dairy products which can be prepared by using the casein concentrate of the invention.

    Method for producing acid and heat coagulated types of cheese
    29.
    发明授权
    Method for producing acid and heat coagulated types of cheese 失效
    生产酸和热凝固类型的奶酪的方法

    公开(公告)号：US4766003A

    公开(公告)日：1988-08-23

    申请号：US928043

    申请日：1986-11-07

    申请人： Erik Skovhauge ,  Karl Simonsen

    发明人： Erik Skovhauge ,  Karl Simonsen

    IPC分类号： A01J25/00 ,  A23C19/028 ,  A23C19/05 ,  A23C19/045

    CPC分类号： A23C19/0285 ,  A01J25/002 ,  A01J25/008 ,  A23C19/052

    摘要： Acid and heat coagulated types of cheese such as Ricotta, Mitzithra, and Galotiri as well as cottage cheese are produced from milk and/or whey starting materials, pasteurizing the starting materials followed by cooling and membrane filtration of the starting materials to form a retentate, whereafter the retentate is subjected to a heating and an acidification under pressure, and then to a sudden pressure drop, followed by cooling, agitation, and packaging, and finally to a secondary cooling, wherein the retentate is initially continuously heated to the precipitation temperature and then coagulant is added continuously under pressure to acidification to form a mixture, and the mixture is subjected to a sudden drop of pressure.

    摘要翻译： 由乳和/或乳清起始原料生产酸奶和热凝乳酪类，如Ricotta，Mitzithra和Galotiri以及奶酪，将起始原料进行巴氏杀菌，然后冷却和过滤原料以形成滞留物， 然后在压力下进行加热和酸化，然后进行突然的压降，随后进行冷却，搅拌和包装，最后进行二次冷却，其中滞留物最初连续加热至沉淀温度， 然后在压力下连续加入凝结剂进行酸化以形成混合物，并且混合物经受突然的压力下降。

    Process for treating milk with a cation-exchange resin for the preparation of decationized, acidified milk
    30.
    发明授权
    Process for treating milk with a cation-exchange resin for the preparation of decationized, acidified milk 失效
    用阳离子交换树脂处理牛奶以制备脱酸的酸化牛奶的方法

    公开(公告)号：US4520036A

    公开(公告)日：1985-05-28

    申请号：US509035

    申请日：1983-06-29

    申请人： Jean P. Rialland ,  Jean P. Barbier

    发明人： Jean P. Rialland ,  Jean P. Barbier

    IPC分类号： A23C9/144 ,  A23C9/146 ,  A23C19/045 ,  A23C21/00 ,  A23J1/20

    CPC分类号： A23C21/00 ,  A23C19/0455 ,  A23C9/146 ,  A23J1/202

    摘要： A process for the preparation of decationized, acidified milk having a pH less than or equal to 3.8 wherein milk is contacted with a cation-exchange resin in the acid form at a temperature above 4.degree. C., preferably 8.degree. to 20.degree. C., and in the presence of an excess of milk previously acidified at a pH equal to or less than 3.8, preferably between 2.2 and 2.8, and in which the quantity of ordinary milk introduced is such that the pH of the mixture of acidified and ordinary milk is maintained at a value equal to or less than 3.8, preferably between 2.2 and 2.8.

    摘要翻译： 一种制备pH小于或等于3.8的脱酸的酸化乳的方法，其中在高于4℃，优选8℃至20℃的温度下，将乳与酸形式的阳离子交换树脂接触。 并且在过量的牛奶存在下，其预先在等于或小于3.8，优选2.2至2.8的pH下酸化，并且其中引入的普通奶的量使得酸化和普通乳的混合物的pH 维持在3.8以下，优选为2.2〜2.8的值。