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124 条记录 (耗时 0.012 秒)

    Dairy product and method for preparing same
    41.
    发明授权
    Dairy product and method for preparing same 失效
    乳制品及其制备方法

    公开(公告)号：US06753022B1

    公开(公告)日：2004-06-22

    申请号：US09787004

    申请日：2001-05-23

    申请人： Reinier Johannes C. Vermin ,  Henry-Eric Spinnler

    发明人： Reinier Johannes C. Vermin ,  Henry-Eric Spinnler

    IPC分类号： A23C912

    CPC分类号： A23C9/1203 ,  A23C9/127

    摘要： The invention relates to a method for preparing a dairy product, in which a medium comprising milk or a milk product is treated under aerobic conditions with a lactose-negative, food-technologically acceptable microorganism, and is then kept under anaerobic conditions for some time. Furthermore, the invention relates to a dairy product obtainable by this method.

    摘要翻译： 本发明涉及一种制备乳制品的方法，其中包含乳或乳制品的培养基在需氧条件下用乳糖阴性食品技术可接受的微生物处理，然后在厌氧条件下保持一段时间。 此外，本发明涉及通过该方法可获得的乳制品。

    Enhanced flavour production in or relating to food by cultivation of various food-grade micro-organisms
    42.
    发明申请
    Enhanced flavour production in or relating to food by cultivation of various food-grade micro-organisms 审中-公开
    通过种植各种食品级微生物增强或与食物相关的风味生产

    公开(公告)号：US20040028666A1

    公开(公告)日：2004-02-12

    申请号：US10312651

    申请日：2003-06-09

    发明人： Gerrit Smit ,  Eman Hussen El Sayed Ayad

    IPC分类号： C12N001/20

    CPC分类号： A23C9/123 ,  A23C9/127 ,  A23C19/032 ,  A23L29/065 ,  C12N1/20 ,  C12P39/00

    摘要： New mixed cultures of two or more micro-organism strains are provided wherein at least one of said micro-organism strains which are comprised in said mixed culture is individually selected on the basis of its ability to perform part of an enzymatic pathway, and said two or more selected micro-organism strains together form a complete pathway towards a desired flavour component. Preferably, the mixed culture is a culture for the production of a fermented product, such as yogurt or cheese or sausage. Said two or more micro-organism strains are preferably co-cultivated. Particular and preferred embodiments are starter cultures for the manufacturing of cheese, comprising a combination of various Lactoccocus strains and a combination of a Brevibacterium strain and a Staphylococcus strain, respectively.

    摘要翻译： 提供两种或更多种微生物菌株的新混合培养物，其中根据其进行部分酶途径的能力分别选择包含在所述混合培养物中的至少一种所述微生物菌株，所述两种 或更多选择的微生物菌株一起形成朝向所需风味成分的完整途径。 优选地，混合培养物是用于生产发酵产品的培养物，例如酸奶或奶酪或香肠。 所述两种或更多种微生物菌株优选共培养。 特别和优选的实施方案是用于制造干酪的起始培养物，其分别包含各种乳酸菌菌株和短杆菌属菌株和葡萄球菌菌株的组合的组合。

    Process for producing a lactic acid drink
    43.
    发明授权
    Process for producing a lactic acid drink 失效
    生产乳酸饮料的方法

    公开(公告)号：US5132122A

    公开(公告)日：1992-07-21

    申请号：US563125

    申请日：1990-08-06

    申请人： Toshiaki Hori ,  Hitoshi Kume ,  Akemi Hiramatsu ,  Iwao Sakauchi ,  Sennosuke Tokumaru

    发明人： Toshiaki Hori ,  Hitoshi Kume ,  Akemi Hiramatsu ,  Iwao Sakauchi ,  Sennosuke Tokumaru

    IPC分类号： A23C9/127 ,  A23C21/02 ,  A23L1/30 ,  A61K35/20 ,  A61P37/04

    CPC分类号： A23C9/127 ,  A23C21/02 ,  A23C2210/208

    摘要： A transparent lactic acid bacteria drink, which is a fermentation product obtained by allowing kefir fungi to ferment a milk material under forced supply of an oxygen-containing gas, comprises a casein protein-free whey component as the major component together with 3 to 20% of nonfat milk solids and 0.1 to 1.5% of ethanol, is disclosed. This lactic acid bacteria drink can be produced by a process which comprises allowing kefir fungi to ferment a milk material under forced supply of an oxygen-containing gas, removing a precipitate including casein protein and then sterilizing the supernatant by filtering or pasteurizing the same by heating.

    摘要翻译： 透明乳酸菌饮料，其是通过在强制供给含氧气体下使牛皮癣菌发酵乳制品而获得的发酵产物，含有不含酪蛋白的蛋白质组分作为主要成分，含有3〜20重量％ 的脱脂乳固体和0.1〜1.5％的乙醇。 该乳酸菌饮料可以通过以下方法生产，该方法包括：在强制供给含氧气体的情况下，使凯法尔真菌发酵乳制品，除去含有酪蛋白的沉淀，然后通过加热对其进行过滤或巴氏灭菌来灭菌上清液 。

    Production of a fermented milk product
    45.
    发明授权
    Production of a fermented milk product 失效
    生产发酵奶制品

    公开(公告)号：US3563760A

    公开(公告)日：1971-02-16

    申请号：US3563760D

    申请日：1968-05-16

    申请人： TOKYO YAKULT SEIZO CO LTD

    发明人： KUWABARA SEIJI

    IPC分类号： A23C9/127 ,  A23C9/12

    CPC分类号： A23C9/127

    摘要： A PROCESS FOR THE PRODUCTION OF A FERMENTED MILK, TO BE SIMILAR TO YOGHURT IN PLEASANT ODOR AND CONTAINING ACTIVE LACTIC ACID BACTERIA, BY FERMENTING WHOLE MILK OR SKIM MILK IN TWO STEPS. IN THE FIRST STEP, THE YEAST IS CULTIVATED IN WHOLE MILK OR SKIM MILK, SAID YEAST HAVING NO LACTOSE FERMENTABILITY AND PRODUCING AROMATIC SUBSTANCES ONLY, WITHOUT CAUSING ALCOHOLIC FERMENTATION IN THE WHOLE OR SKIN MILK. IN THE SECOND STEP, SAID MILK IS FERMENTED WITH LACTIC ACID BACTERIA AFTER STERILIZATION OF THE YEAST IN THE MILK.

    METHODS OF USING FUNGI TO ACIDIFY MILK
    50.
    发明申请
    METHODS OF USING FUNGI TO ACIDIFY MILK 审中-公开

    公开(公告)号：US20180192661A1

    公开(公告)日：2018-07-12

    申请号：US15107227

    申请日：2015-02-05

    申请人： CARGILL, INCORPORATED

    发明人： Brian Jason BRAZEAU

    IPC分类号： A23C9/12 ,  C12N1/16 ,  A23C9/127 ,  A23C19/032

    CPC分类号： A23C9/1203 ,  A23C9/127 ,  A23C19/0325 ,  A23C19/0326 ,  C12N1/16

    摘要： Disclosed herein are methods of acidifying milk comprising adding at least one microorganism belonging to the Kingdom Fungi to milk. In certain embodiments, the milk is acidified to a pH of less than about 6. Also disclosed are methods of making a dairy product comprising milk, wherein the milk is acidified using at least one microorganism belonging to the Kingdom Fungi to acidify milk. Further disclosed are dairy products, such as cheese, made by acidifying milk using at least one microorganism belonging to the Kingdom Fungi.