公开(公告)号：US20120294979A1

公开(公告)日：2012-11-22

申请号：US13484879

申请日：2012-05-31

Applicant: Keith Johnston ,  Allan Main ,  Peter Dudley Elston ,  Peter Aaron Munro ,  Robert J. Buwalda

Inventor： Keith Johnston ,  Allan Main ,  Peter Dudley Elston ,  Peter Aaron Munro ,  Robert J. Buwalda

IPC: A23C19/05

CPC classification number: A23C19/02 ,  A23C19/051 ,  A23C19/052 ,  A23C19/06 ,  A23C19/0684 ,  A23C19/082 ,  A23C2250/054

Abstract: The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.

公开(公告)号：US20050123647A1

公开(公告)日：2005-06-09

申请号：US10504925

申请日：2003-02-18

Applicant: Keith Johnston ,  Allan Main ,  Peter Elston ,  Peter Munro ,  Robert Buwalda

Inventor： Keith Johnston ,  Allan Main ,  Peter Elston ,  Peter Munro ,  Robert Buwalda

IPC: A01J25/11 ,  A23C19/024 ,  A23C19/05 ,  A23C19/06 ,  A23C19/082 ,  A23C19/09 ,  A23C9/12

CPC classification number: A23C19/02 ,  A23C19/051 ,  A23C19/052 ,  A23C19/06 ,  A23C19/0684 ,  A23C19/082 ,  A23C2250/054

Abstract: The invention provides a novel process of making cheese comprising the production of a coagulum which is caused to disagregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.

Abstract translation: 本发明提供了一种制造干酪的新型方法，其包括产生凝结物，其在串联连续流动过程中分解成小凝乳颗粒，将凝乳颗粒与乳清分离，随后加热和机械加工凝乳 颗粒变成奶酪块。

公开(公告)号：US07695745B2

公开(公告)日：2010-04-13

申请号：US10504925

申请日：2003-02-18

Applicant: Keith Johnston ,  Allan Main ,  Peter Dudley Elston ,  Peter Aaron Munro ,  Robert J. Buwalda

Inventor： Keith Johnston ,  Allan Main ,  Peter Dudley Elston ,  Peter Aaron Munro ,  Robert J. Buwalda

IPC: A23C9/12

CPC classification number: A23C19/02 ,  A23C19/051 ,  A23C19/052 ,  A23C19/06 ,  A23C19/0684 ,  A23C19/082 ,  A23C2250/054

Abstract: The invention provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.

Abstract translation: 本发明提供了一种制造干酪的新型方法，其包括产生凝结物，其以串联连续流动方法分解成小凝乳颗粒，将凝乳颗粒与乳清分离，随后加热和机械加工凝乳 颗粒变成奶酪块。

公开(公告)号：US20100196533A1

公开(公告)日：2010-08-05

申请号：US12758504

申请日：2010-04-12

Applicant: Keith Johnston ,  Allan Main ,  Peter Dudley Elston ,  Peter Aaron Munro ,  Robert J. Buwalda

Inventor： Keith Johnston ,  Allan Main ,  Peter Dudley Elston ,  Peter Aaron Munro ,  Robert J. Buwalda

IPC: A23C19/045

CPC classification number: A23C19/02 ,  A23C19/051 ,  A23C19/052 ,  A23C19/06 ,  A23C19/0684 ,  A23C19/082 ,  A23C2250/054

Abstract: The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.

Abstract translation: 本发明方法提供了一种制造干酪的新方法，其包括产生凝结物，其在串联连续流动过程中分解成小凝乳颗粒，将乳白色颗粒与乳清分离，随后加热和机械加工 凝乳颗粒变成奶酪块。

公开(公告)号：US20120027887A1

公开(公告)日：2012-02-02

申请号：US13272066

申请日：2011-10-12

Applicant: Keith Johnston ,  Allan Main ,  Peter Dudley Elston ,  Peter Aaron Munro ,  Robert J. Buwalda

Inventor： Keith Johnston ,  Allan Main ,  Peter Dudley Elston ,  Peter Aaron Munro ,  Robert J. Buwalda

IPC: A23C19/05

CPC classification number: A23C19/02 ,  A23C19/051 ,  A23C19/052 ,  A23C19/06 ,  A23C19/0684 ,  A23C19/082 ,  A23C2250/054

Abstract: The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.

Abstract translation: 本发明方法提供了一种制造干酪的新方法，其包括产生凝结物，其在串联连续流动过程中分解成小凝乳颗粒，将乳白色颗粒与乳清分离，随后加热和机械加工 凝乳颗粒变成奶酪块。

公开(公告)号：US07604825B2

公开(公告)日：2009-10-20

申请号：US10381532

申请日：2001-09-24

Applicant: Keith Johnston ,  Allan Main ,  Brian Bennett ,  David Hughes ,  Alastair Bruce

Inventor： Keith Johnston ,  Allan Main ,  Brian Bennett ,  David Hughes ,  Alastair Bruce

IPC: A23C9/12

CPC classification number: A23C19/054 ,  A23C19/051 ,  A23C19/0684

Abstract: A process for making cheese comprising the steps: starting with a mil,m composition that has a milk fat content of more than 0.3%, adding a gum preparation to the milk, adding a starter to the milk to form a cheese milk, coagulating the cheese milk, cutting the coagulum to separate curd and whey, draining whey from the curd, and shaping and cooling the curd. The difference over the prior art is the addition of gum to the milk before the starter is added.

Abstract translation: 一种制作奶酪的方法，包括以下步骤：从乳脂含量大于0.3％的乳组合物开始，向牛奶中加入胶质制剂，向牛奶中加入起始剂以形成奶酪乳，使奶酪乳凝结 ，切割凝块以分离凝乳和乳清，从凝乳中排出乳清，并使凝乳成型和冷却。 与现有技术的不同之处在于，在加入起动剂之前，加入口香糖。