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公开(公告)号：US09282755B2
公开(公告)日：2016-03-15
申请号：US12203051
申请日：2008-09-02
申请人： Gavin Matthew Schmidt , Jennifer Louise Kimmel , Aaron S. Handrick , Lisa Ann Dierbach , Kenneth Allen Mikeska , Bruce Edward Campbell , Karen Robinson
发明人： Gavin Matthew Schmidt , Jennifer Louise Kimmel , Aaron S. Handrick , Lisa Ann Dierbach , Kenneth Allen Mikeska , Bruce Edward Campbell , Karen Robinson
CPC分类号： A23C9/1422 , A23C3/03 , A23C9/1508 , A23C9/1522
摘要： Disclosed are stable concentrated dairy liquids exhibiting enhanced fresh dairy flavor notes and methods of making thereof. The resultant concentrated products herein include a reduced dairy protein level and increased fat content through a cream addition. By one approach, the concentrated dairy liquids have a protein to fat ratio of about 0.4 to about 0.7 achieved through the selection of the starting dairy base and a selected cream addition. Preferably, the cream addition occurs at specific input locations in the process in order to achieve stable concentrates.
摘要翻译： 公开了表现出增强的新鲜乳制品香味的稳定浓缩乳制品及其制备方法。 所得到的浓缩产品包括降低的乳蛋白水平和通过加奶油增加脂肪含量。 通过一种方法，浓缩的乳制品液体通过选择起始乳制品基料和选择的奶油添加剂具有约0.4至约0.7的蛋白质与脂肪的比例。 优选地，奶油添加发生在该过程中的特定输入位置，以实现稳定的浓缩物。
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公开(公告)号：US20100055290A1
公开(公告)日：2010-03-04
申请号：US12203051
申请日：2008-09-02
申请人： Gavin Matthew Schmidt , Jennifer Louise Kimmel , Aaron S. Handrick , Lisa Ann Dierbach , Kenneth Allen Mikeska , Bruce Edward Campbell , Karen Robinson
发明人： Gavin Matthew Schmidt , Jennifer Louise Kimmel , Aaron S. Handrick , Lisa Ann Dierbach , Kenneth Allen Mikeska , Bruce Edward Campbell , Karen Robinson
IPC分类号： A23C9/18
CPC分类号： A23C9/1422 , A23C3/03 , A23C9/1508 , A23C9/1522
摘要： Disclosed are stable concentrated dairy liquids exhibiting enhanced fresh dairy flavor notes and methods of making thereof. The resultant concentrated products herein include a reduced dairy protein level and increased fat content through a cream addition. By one approach, the concentrated dairy liquids have a protein to fat ratio of about 0.4 to about 0.7 achieved through the selection of the starting dairy base and a selected cream addition. Preferably, the cream addition occurs at specific input locations in the process in order to achieve stable concentrates.
摘要翻译： 公开了表现出增强的新鲜乳制品香味的稳定浓缩乳制品及其制备方法。 所得到的浓缩产品包括降低的乳蛋白水平和通过加奶油增加脂肪含量。 通过一种方法，浓缩的乳制品液体通过选择起始乳制品基料和选择的奶油添加剂具有约0.4至约0.7的蛋白质与脂肪的比例。 优选地，奶油添加发生在该过程中的特定输入位置，以实现稳定的浓缩物。
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3.发明授权Method for preparing cheese with improved organoleptic and melting properties 有权具有改善的感官和熔融性能的制备干酪的方法公开(公告)号：US08920863B2
公开(公告)日：2014-12-30
申请号：US13078673
申请日：2011-04-01
申请人： Chad D. Galer , Paul V. Gass , Aaron S. Handrick , John A. Hirschey , Brian E. LeVine , Carolyn J. Trinka
发明人： Chad D. Galer , Paul V. Gass , Aaron S. Handrick , John A. Hirschey , Brian E. LeVine , Carolyn J. Trinka
IPC分类号： A23C19/00 , A23C19/09 , A23C19/068 , A23C19/086 , A23C19/11 , A23C19/16
CPC分类号： A23C19/086 , A23C19/068 , A23C19/0912 , A23C19/11 , A23C19/16
摘要： Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.
摘要翻译： 公开了具有改善的风味，质地和熔融性质的奶酪产品。 乳酪粉末特别是奶油干酪粉末的局部应用不仅在消耗冷时改善乳制品的味道，而且意想不到也融化了外观，质地和味道。
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公开(公告)号：US20110244105A1
公开(公告)日：2011-10-06
申请号：US13078673
申请日：2011-04-01
申请人： Chad D. Galer , Paul V. Gass , Aaron S. Handrick , John A. Hirschey , Brian E. LeVine , Carolyn J. Trinka
发明人： Chad D. Galer , Paul V. Gass , Aaron S. Handrick , John A. Hirschey , Brian E. LeVine , Carolyn J. Trinka
CPC分类号： A23C19/086 , A23C19/068 , A23C19/0912 , A23C19/11 , A23C19/16
摘要： Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.
摘要翻译： 公开了具有改善的风味，质地和熔融性质的奶酪产品。 乳酪粉末特别是奶油干酪粉末的局部应用不仅在消耗冷时改善乳制品的味道，而且意想不到也融化了外观，质地和味道。
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