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    Processed mozzarella cheese and method for its production
    1.
    发明授权
    Processed mozzarella cheese and method for its production 有权
    加工的莫扎里拉奶酪及其生产方法

    公开(公告)号：US06933000B2

    公开(公告)日：2005-08-23

    申请号：US10134020

    申请日：2002-04-26

    申请人： Klaus Kempter ,  Alan Wolfschoon-Pombo

    发明人： Klaus Kempter ,  Alan Wolfschoon-Pombo

    IPC分类号： A23C19/082 ,  A23C19/00

    CPC分类号： A23C19/082

    摘要： The present invention relates to method of making processed cheese, especially mozzarella type cheese, comprising the steps of A) preparing a blend comprising young low-sodium-chloride cheese, hydrocolloids, and emulsifying salts, B) cooking the blend as obtained in step A to create a fibrous structure, and C) holding the fibrous structure as obtained in step B at an elevated temperature, wherein sodium chloride is added immediately before or during step C. According to another aspect, the instant invention relates to processed cheese obtainable by the above method, especially individually-wrapped cheese in slices.

    摘要翻译： 本发明涉及制备加工干酪，特别是莫扎里拉型干酪的方法，其包括以下步骤：A）制备包含年轻低氯化钠干酪，水胶体和乳化盐的共混物，B）将步骤A中得到的共混物 以产生纤维结构，和C）在升高的温度下保持在步骤B中获得的纤维结构，其中在步骤C之前或期间立即加入氯化钠。根据另一方面，本发明涉及可由 上述方法，特别是切片中单独包​​装的奶酪。

    Cream cheese product and its method of preparation
    2.
    发明授权
    Cream cheese product and its method of preparation 有权
    奶油干酪制品及其制备方法

    公开(公告)号：US08349379B2

    公开(公告)日：2013-01-08

    申请号：US11719571

    申请日：2005-11-21

    申请人： Alan Wolfschoon-Pombo ,  Mehran Rose ,  Peter Habermeier ,  Dirk Muxfeldt ,  Hermann Eibel

    发明人： Alan Wolfschoon-Pombo ,  Mehran Rose ,  Peter Habermeier ,  Dirk Muxfeldt ,  Hermann Eibel

    IPC分类号： A23C9/12

    CPC分类号： A23C19/076

    摘要： The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (c) optionally blending the whey protein concentrate of step (b) with milk fat in a weight ratio of about 60:40 to about 100:0 wherein step (c) may be carried out before step (b), (d) homogenizing the blend obtained in step (b) or (c) in a 2-stage high-pressure homogenizer at pressures of about 300-400/50-80 bar and a temperature of about 5° to about 75° C. to produce an emulsified functional whey protein concentrate, (e) blending the product of step (d) with curd the fat content of which is adjusted in accordance with the milk fat portion added in step (c) and with the desired product, and adding salt and optional stabilizers, and (f) homogenizing the product of step (e) in a 2-stage high pressure homogenizer at pressures of about 300-400/508-80 bar and at a temperature of about 68° to about 90° C.

    摘要翻译： 本发明涉及一种通过包括以下步骤的方法获得的奶油干酪产品：（a）用食品级酸化剂或起始细菌酸化乳清蛋白浓缩物以将pH降低至大于4.5至约5.2，（b）加热 步骤（a）的酸化乳清蛋白浓缩物缓慢升至约75℃至约90℃的温度，并保持至少约30分钟以产生1.5个功能的乳清蛋白浓缩物，（c）任选地将乳清蛋白 步骤（b）的浓缩物与乳脂重量比为约60:40至约100:0，其中步骤（c）可以在步骤（b）之前进行，（d）均化步骤（b）中获得的共混物， 或（c）在约300-400 / 50-80巴的压力和约5℃至约75℃的温度的2级高压均化器中，以产生乳化的功能性乳清蛋白浓缩物，（e） 将步骤（d）的产品与根据乳脂肪调节的脂肪含量的凝乳混合 在步骤（c）中加入所需产物并加入盐和任选的稳定剂，和（f）将步骤（e）的产物在约300-400 / 508- 80巴和约68°至约90℃的温度

    Cream Cheese Product And Its Method Of Preparation
    3.
    发明申请
    Cream Cheese Product And Its Method Of Preparation 审中-公开
    奶油奶酪产品及其制备方法

    公开(公告)号：US20120295006A1

    公开(公告)日：2012-11-22

    申请号：US13545192

    申请日：2012-07-10

    申请人： Alan Wolfschoon-Pombo ,  Mehran Rose ,  Peter Habermeier ,  Dirk Muxfeldt ,  Hermann Eibel

    发明人： Alan Wolfschoon-Pombo ,  Mehran Rose ,  Peter Habermeier ,  Dirk Muxfeldt ,  Hermann Eibel

    IPC分类号： A23C19/076 ,  A23C21/02

    CPC分类号： A23C19/076

    摘要： The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (d) homogenizing the blend obtained in step (b) to produce an emulsified functional whey protein concentrate, (e) blending the product of step (d) with curd the fat content of which is adjusted in accordance with the desired product, and adding salt and optional stabilizers, and (f) homogenizing the product of step (e).

    摘要翻译： 本发明涉及一种通过包括以下步骤的方法获得的奶油干酪产品：（a）用食品级酸化剂或起始细菌酸化乳清蛋白浓缩物以将pH降低至大于4.5至约5.2，（b）加热 将步骤（a）的酸化乳清蛋白浓缩物缓慢升至约75℃至约90℃的温度，并保持至少约30分钟以产生1.5个功能的乳清蛋白浓缩物，（d）使得 步骤（b）制备乳化功能乳清蛋白浓缩物，（e）将步骤（d）的产物与根据所需产物调节的脂肪含量的凝乳混合，并加入盐和任选的稳定剂，和（f ）均化步骤（e）的产物。