公开(公告)号：US20130164410A1

公开(公告)日：2013-06-27

申请号：US13709334

申请日：2012-12-10

申请人： Gary Francis Smith ,  Alice Shen Cha ,  Zuoxing Zheng ,  Michael Gerard Roman ,  Benjamin Emanuel Dias

发明人： Gary Francis Smith ,  Alice Shen Cha ,  Zuoxing Zheng ,  Michael Gerard Roman ,  Benjamin Emanuel Dias

IPC分类号： A23C9/13

CPC分类号： A23C9/1234 ,  A23C3/08 ,  A23L33/135 ,  A23V2002/00 ,  A23Y2220/71 ,  A23Y2300/49 ,  A23V2200/3204

摘要： Dairy compositions are provided having a high pH, of about 4.8 to about 6.2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic and/or spoilage microbial growth without significantly reducing the beneficial effect of the probiotic cultures.

摘要翻译： 提供具有约4.8至约6.2的高pH的乳制品组合物，其包含所需的益生菌培养物，以及用于抑制不期望的致病和/或腐败微生物生长的抗微生物系统，而不显着降低益生菌培养物的有益效果。

公开(公告)号：US08349313B2

公开(公告)日：2013-01-08

申请号：US12413784

申请日：2009-03-30

申请人： Gary Francis Smith ,  Alice Shen Cha ,  Zuoxing Zheng ,  Michael Gerard Roman ,  Benjamin Emanuel Dias

发明人： Gary Francis Smith ,  Alice Shen Cha ,  Zuoxing Zheng ,  Michael Gerard Roman ,  Benjamin Emanuel Dias

IPC分类号： A01N63/00 ,  A23C17/00 ,  A23C21/00

CPC分类号： A23C9/1234 ,  A23C3/08 ,  A23L33/135 ,  A23V2002/00 ,  A23Y2220/71 ,  A23Y2300/49 ,  A23V2200/3204

摘要： Dairy compositions are provided having a high pH, of about 4.8 to about 6.2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic and/or spoilage microbial growth without significantly reducing the beneficial effect of the probiotic cultures.

摘要翻译： 提供具有约4.8至约6.2的高pH的乳制品组合物，其包含所需的益生菌培养物，以及用于抑制不期望的致病和/或腐败微生物生长的抗微生物系统，而不显着降低益生菌培养物的有益效果。

公开(公告)号：US07776370B2

公开(公告)日：2010-08-17

申请号：US11217830

申请日：2005-09-01

申请人： Benjamin Emanuel Dias ,  Jimbay Peter Loh

发明人： Benjamin Emanuel Dias ,  Jimbay Peter Loh

IPC分类号： A23C9/12

CPC分类号： A23C21/02 ,  A23C21/026 ,  A23C21/06 ,  A23L27/25 ,  A23L27/70

摘要： Heat-stable flavor components, which can be used in cheese flavoring systems to prepare food products, including cheeses, having desired flavor profiles. The flavoring components are obtained by addition of flavor-generating whey source as part of a fermentation process in which the whey source provides a source of flavor, and a lipid source is added which traps and stabilizes, and thus preserves, flavor compounds in the fermented mixture during a subsequent heat treatment used for culture inactivation. Methods of making and using these flavoring components and flavoring systems in food products, such as cheese products, also are provided.

摘要翻译： 热稳定的风味成分，其可用于奶酪调味系统中以制备具有所需风味特征的食品，包括奶酪。 通过添加产生香味的乳清来获得调味组分，作为其中乳清源提供风味来源的发酵过程的一部分，并且加入捕集并稳定的脂质源，从而保留发酵的调味剂中的风味化合物 在随后的用于培养失活的热处理中的混合物。 还提供了在食品中制造和使用这些调味组分和调味体系的方法，例如奶酪产品。

公开(公告)号：US20090253790A1

公开(公告)日：2009-10-08

申请号：US12413784

申请日：2009-03-30

申请人： Gary Francis Smith ,  Benjamin Emanuel Dias ,  Michael Gerard Roman ,  Alice Shen Cha ,  Zuoxing Zheng

发明人： Gary Francis Smith ,  Benjamin Emanuel Dias ,  Michael Gerard Roman ,  Alice Shen Cha ,  Zuoxing Zheng

IPC分类号： A01N37/06 ,  A01P1/00

CPC分类号： A23C9/1234 ,  A23C3/08 ,  A23L33/135 ,  A23V2002/00 ,  A23Y2220/71 ,  A23Y2300/49 ,  A23V2200/3204

摘要： Dairy compositions are provided having a high pH, of about 4.8 to about 6.2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic and/or spoilage microbial growth without significantly reducing the beneficial effect of the probiotic cultures.

摘要翻译： 提供具有约4.8至约6.2的高pH的乳制品组合物，其包含所需的益生菌培养物，以及用于抑制不期望的致病和/或腐败微生物生长的抗微生物系统，而不显着降低益生菌培养物的有益效果。

公开(公告)号：US08617625B2

公开(公告)日：2013-12-31

申请号：US13709334

申请日：2012-12-10

申请人： Gary Francis Smith ,  Alice Shen Cha ,  Zuoxing Zheng ,  Michael Gerard Roman ,  Benjamin Emanuel Dias

发明人： Gary Francis Smith ,  Alice Shen Cha ,  Zuoxing Zheng ,  Michael Gerard Roman ,  Benjamin Emanuel Dias

IPC分类号： A23C9/12 ,  A23C9/154 ,  A01N63/00

CPC分类号： A23C9/1234 ,  A23C3/08 ,  A23L33/135 ,  A23V2002/00 ,  A23Y2220/71 ,  A23Y2300/49 ,  A23V2200/3204

摘要： Dairy compositions are provided having a high pH, of about 4.8 to about 6.2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic and/or spoilage microbial growth without significantly reducing the beneficial effect of the probiotic cultures.