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    Cheese-like dairy products and process for producing the same
    52.
    发明授权
    Cheese-like dairy products and process for producing the same 有权
    乳酪样乳制品及其生产方法

    公开(公告)号：US07235271B2

    公开(公告)日：2007-06-26

    申请号：US10473586

    申请日：2002-04-10

    申请人： Shuhei Miyashita

    发明人： Shuhei Miyashita

    IPC分类号： A23C9/12

    CPC分类号： A23C19/045 ,  A23C19/032 ,  A23C19/0326 ,  C02F3/10 ,  C02F3/34 ,  Y02W10/15

    摘要： The present invention relates to a method of producing a cheese-like dairy product, characterized by adding at least 10 wt %, relative to the starting material milk, of water containing Paenibacillus sp. bacteria or water that has been treated with immobilized cells of Paenibacillus sp. Bacteria into starting material milk, followed by maintaining at a prescribed temperature, separating off the curd thus formed, and performing productization with or without further maturing; a cheese-like dairy product thus produced; and a water purifier packed with a support having Paenibacillus sp. bacteria immobilized thereon and a filter medium as a packing material.

    摘要翻译： 本发明涉及一种生产干酪样乳制品的方法，其特征在于相对于起始原料乳添加至少10wt％的含有Paenibacillus sp。 细菌或水已经用固定细胞的Paenibacillus sp。 将细菌转化为起始原料乳，然后保持在规定温度，分离出如此形成的凝乳，并进行或不进一步熟化进行产品化; 如此生产的乳酪样乳制品; 和填充有具有Paenibacillus sp。的载体的净水器。 固定在其上的细菌和作为包装材料的过滤介质。

    Process for manufacturing cheeses and other dairy products and products thereof
    54.
    发明申请
    Process for manufacturing cheeses and other dairy products and products thereof 有权
    制造奶酪和其他乳制品及其制品的方法

    公开(公告)号：US20040151802A1

    公开(公告)日：2004-08-05

    申请号：US10702718

    申请日：2003-11-06

    申请人： Kraft Foods R & D, Inc.

    发明人： Ramarathna Koka ,  David W. Mehnert ,  Rudolf J. Fritsch ,  Wolfram Steffan ,  Peter Habermeier ,  Allan G. W. Bradbury ,  Alan Wolfschoon-Pombo ,  Mehran Rose

    IPC分类号： A23C009/12

    CPC分类号： C12Y101/03005 ,  A23C9/1213 ,  A23C9/1275 ,  A23C13/16 ,  A23C13/165 ,  A23C17/02 ,  A23C19/0285 ,  A23C19/0326 ,  A23C19/0328 ,  A23C19/041 ,  A23C19/045 ,  A23C19/0455 ,  A23C19/052 ,  A23C19/054 ,  A23C19/082 ,  A23C20/00 ,  A23C21/02 ,  C12Y101/99018

    摘要： Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.

    摘要翻译： 制造奶酪和其他乳制品的方法，以及所产生的产品，其中加入乳糖酸或原位生成，在该过程中与乳制品组分组合。 乳糖酸可以用作乳酪直接酸化的唯一酸性，或与减少量的乳酸培养结合使用。 当根据本发明的乳酪制造期间产生乳糖酸时，在一个实施方案中使用乳糖氧化酶将乳酸液体成分中固有的乳糖转化为乳糖酸。 以乳糖酸为原料制成的奶酪的感官特性令人满意，完全适合。 该方法可用于生产各种各样的奶酪，包括例如奶油奶酪，诸如切达干酪，UF奶酪，加工奶酪，切达奶酪等硬芝士。

    Process for making cheese using transglutaminase and a non-rennet protease
    55.
    发明授权
    Process for making cheese using transglutaminase and a non-rennet protease 有权
    使用转谷氨酰胺酶和非凝乳酶蛋白酶制造奶酪的方法

    公开(公告)号：US6093424A

    公开(公告)日：2000-07-25

    申请号：US300136

    申请日：1999-04-27

    申请人： Xiao-Qing Han ,  Joseph E. Spradlin

    发明人： Xiao-Qing Han ,  Joseph E. Spradlin

    IPC分类号： A23C19/032 ,  A23C19/04 ,  A23C19/05 ,  A23C19/045

    CPC分类号： C12Y203/02013 ,  A23C19/0326 ,  A23C19/0328 ,  A23C19/041 ,  A23C19/052

    摘要： The present invention provides a cheese curd that contains protein products originating from a dairy liquid containing casein and whey protein. In order to obtain the cheese curd, the dairy liquid is acted upon by a transglutaminase and a non-rennet protease, resulting in a substantial proportion of whey protein products being retained in the cheese curd. The invention also discloses a method of making the cheese curd that retains a substantial proportion of whey protein products. This invention further provides a cheese product, such as a soft cheese, a semi-soft cheese, or a hard cheese, that contains protein products originating from a dairy liquid containing casein and whey protein, and a method of making the cheese product.

    摘要翻译： 本发明提供一种干酪凝乳，其包含源自含有酪蛋白和乳清蛋白的乳制品液体的蛋白质产物。 为了获得干酪凝乳，乳制品液体被转谷氨酰胺酶和非凝乳酶蛋白酶作用，导致大部分乳清蛋白产物保留在干酪凝乳中。 本发明还公开了一种制备干酪凝乳的方法，其保留相当比例的乳清蛋白产物。 本发明还提供了含有源自含有酪蛋白和乳清蛋白的乳制品液体的蛋白质产品的干酪制品，如软奶酪，半软奶酪或硬干酪，以及制作奶酪产品的方法。

    Process for decreasing the thermal stability of microbial rennet
    56.
    发明授权
    Process for decreasing the thermal stability of microbial rennet 失效
    降低微生物凝乳酶热稳定性的方法

    公开(公告)号：US4348482A

    公开(公告)日：1982-09-07

    申请号：US73647

    申请日：1979-09-10

    申请人： Dennis A. Cornelius

    发明人： Dennis A. Cornelius

    IPC分类号： A23C19/032 ,  C12N1/00 ,  C12N9/58 ,  C12N9/99 ,  C12N13/00

    CPC分类号： A23C19/0326 ,  C12N13/00 ,  C12N9/58 ,  C12N9/99 ,  Y10S435/931

    摘要： A process is provided for decreasing the thermal stability of Mucor microbial rennet without substantially reducing its milk-clotting activity by contacting an aqueous solution thereof with a methionine-oxidizing means under conditions effective substantially to decrease the thermal stability of the microbial rennet. The resultant treated microbial rennet is dramatically less heat stable than untreated microbial rennet and can serve as replacement for calf rennet in traditional cheese-making processes. The preferred methionine-oxidizing means is hydrogen peroxide or dye-sensitized photooxidation.

    摘要翻译： 提供了一种降低毛霉微生物凝乳酶的热稳定性的方法，通过在有效地降低微生物凝乳酶的热稳定性的条件下，使其水溶液与甲硫氨酸氧化手段接触，基本上不降低其凝乳活性。 所得到的经处理的微生物凝乳酶比未处理的微生物凝乳酶的热稳定性显着更低，并且可以用作传统制酪过程中小牛凝乳酶的替代物。 优选的甲硫氨酸氧化手段是过氧化氢或染料敏化的光氧化。

    Milk-clotting enzyme
    58.
    发明授权
    Milk-clotting enzyme 失效
    乳制品

    公开(公告)号：US3852478A

    公开(公告)日：1974-12-03

    申请号：US31977272

    申请日：1972-12-29

    申请人： NESTLE SA

    发明人： FARR D

    IPC分类号： A23C19/032 ,  C12N9/58 ,  C12R1/645 ,  C07G7/02 ,  A23C19/02

    CPC分类号： A23C19/0326 ,  C12N9/58 ,  Y10S435/911

    摘要： A milk-clotting enzyme having proteolytic activity similar to rennin and having the ability to cleave the phenylalaninemethionine bond of a kappa-casein polypeptide chain is produced by culturing a species of Physarum polycephalum in a culture medium until a substantial quantity of milk-clotting enzyme is accumulated extracellularly in the medium, and separating the enzyme from the culture medium.

    摘要翻译： 具有与肾素相似的蛋白水解活性并具有切割κ-酪蛋白多肽链的苯丙氨酸 - 甲硫氨酸键的能力的乳凝固酶通过在培养基中培养一种物理多糖而产生，直到大量的乳凝 酶在培养基中细胞外积聚，并从培养基中分离酶。