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    Stabilization of Fresh Mozzarella Cheese Using Fermented Whey
    4.
    发明申请
    Stabilization of Fresh Mozzarella Cheese Using Fermented Whey 有权
    使用发酵乳清稳定新鲜的干酪干酪

    公开(公告)号：US20080095886A1

    公开(公告)日：2008-04-24

    申请号：US11958684

    申请日：2007-12-18

    申请人： Zuoxing Zheng ,  David Mehnert ,  Susan Monckton

    发明人： Zuoxing Zheng ,  David Mehnert ,  Susan Monckton

    IPC分类号： A23C19/068 ,  A23C19/097 ,  A23C21/00

    CPC分类号： A23C19/11 ,  A23C19/0684 ,  A23C21/026 ,  A23V2002/00 ,  A23V2200/10 ,  A23V2250/206

    摘要： The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water of fresh mozzarella cheese. The resulting stabilized food product retards or limits below detection levels the growth of toxins from pathogenic bacterial contaminants when the nisin-containing whey is added in amounts between about 10 to about 30% to the food product. The stabilized food product improves the safety of the food by retarding the growth of Listeria monocytogenes and improves the shelf life of the product by retarding the growth of gas forming bacteria such as bacteria from the Leuconostoc species.

    摘要翻译： 本发明涉及一种发酵和澄清的乳链菌肽乳清及其制备方法，可以通过加入例如新鲜的无奶酪干酪的包装水中来生产稳定的食品。 当乳链菌肽的乳清与食品相比以约10至约30％的量加入时，所得到的稳定的食品延迟或限制在低于检测水平时来自致病细菌污染物的毒素的生长。 稳定的食品通过延缓单核细胞增生利斯特氏菌的生长来改善食物的安全性，并且通过阻止诸如来自明串珠菌属细菌的气体形成细菌的生长来改善产品的保质期。

    Stabilization of fresh mozzarella cheese using fermented whey
    6.
    发明申请
    Stabilization of fresh mozzarella cheese using fermented whey 有权
    使用发酵乳清稳定新鲜的干酪干酪

    公开(公告)号：US20050287272A1

    公开(公告)日：2005-12-29

    申请号：US10877422

    申请日：2004-06-25

    申请人： Zuoxing Zheng ,  David Mehnert ,  Susan Monckton

    发明人： Zuoxing Zheng ,  David Mehnert ,  Susan Monckton

    IPC分类号： A23C19/068 ,  A23C19/09 ,  A23C19/11 ,  A23C21/02 ,  A23L3/3463 ,  A23C9/12

    CPC分类号： A23C19/11 ,  A23C19/0684 ,  A23C21/026 ,  A23V2002/00 ,  A23V2200/10 ,  A23V2250/206

    摘要： The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water of fresh mozzarella cheese. The resulting stabilized food product retards or limits below detection levels the growth of toxins from pathogenic bacterial contaminants when the nisin-containing whey is added in amounts between about 10 to about 30% to the food product. The stabilized food product improves the safety of the food by retarding the growth of Listeria monocytogenes and improves the shelf life of the product by retarding the growth of gas forming bacteria such as bacteria from the Leuconostoc species.

    摘要翻译： 本发明涉及一种发酵和澄清的含乳乳乳蛋白的乳清及其制备方法，可以通过加入例如新鲜的无奶酪干酪的包装水中来生产稳定的食品。 当乳链菌肽的乳清与食品相比以约10至约30％的量加入时，所得到的稳定的食品延迟或限制在低于检测水平时来自致病细菌污染物的毒素的生长。 稳定的食品通过延缓单核细胞增生利斯特氏菌的生长来改善食物的安全性，并且通过阻止诸如来自明串珠菌属细菌的气体形成细菌的生长来改善产品的保质期。

    Method for manufacture of low fat natural cheese
    7.
    发明授权
    Method for manufacture of low fat natural cheese 失效
    低脂天然奶酪的制造方法

    公开(公告)号：US5532018A

    公开(公告)日：1996-07-02

    申请号：US195270

    申请日：1994-02-14

    申请人： Mark S. Miller ,  Kevin J. Surber ,  David Mehnert ,  Paul Wrezel ,  Sylvia I. Crawford ,  Ronald L. Meibach

    发明人： Mark S. Miller ,  Kevin J. Surber ,  David Mehnert ,  Paul Wrezel ,  Sylvia I. Crawford ,  Ronald L. Meibach

    IPC分类号： A23C19/05 ,  A23C19/082 ,  A23C19/00

    CPC分类号： A23C19/054 ,  A23C19/082 ,  A23C2250/25 ,  Y10S426/804

    摘要： A low-fat natural cheese is manufactured from skim milk or skim milk cheese. In one embodiment of the invention, a gel-forming fat mimetic is added to skim milk to provide a cheese substrate. The gel-forming fat mimetic may be gelled in situ or may be pregelled. The cheese substrate is then subjected to a cheese make procedure to provide a cheese curd. The cheese curd is then cured to provide a low-fat skim milk cheese. The skim milk cheese is comminuted and heated to a temperature of from about 140.degree. F. to about 180.degree. F. for a period of time sufficient to provide a homogeneous cheese mass. The cheese mass is then packaged to provide a low-fat natural cheese.

    摘要翻译： 低脂天然奶酪由脱脂牛奶或脱脂奶酪制成。 在本发明的一个实施方案中，将凝胶形成脂肪模拟物加入脱脂乳中以提供奶酪底物。 凝胶形成脂肪模拟物可以原位凝胶化或可能被预凝胶化。 然后将奶酪底物进行奶酪制作程序以提供干酪凝乳。 然后将奶酪凝乳固化，以提供低脂脱脂奶酪。 将脱脂乳酪粉碎并加热至约140°F至约180°F的温度一段足以提供均匀的干酪质量的时间。 然后将奶酪块包装以提供低脂肪天然干酪。

    Stabilization of fresh mozzarella cheese using fermented whey
    8.
    发明授权
    Stabilization of fresh mozzarella cheese using fermented whey 有权
    使用发酵乳清稳定新鲜的干酪干酪

    公开(公告)号：US07858137B2

    公开(公告)日：2010-12-28

    申请号：US11958684

    申请日：2007-12-18

    申请人： Zuoxing Zheng ,  David Mehnert ,  Susan Monckton

    发明人： Zuoxing Zheng ,  David Mehnert ,  Susan Monckton

    IPC分类号： A23C19/00

    CPC分类号： A23C19/11 ,  A23C19/0684 ,  A23C21/026 ,  A23V2002/00 ,  A23V2200/10 ,  A23V2250/206

    摘要： The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water of fresh mozzarella cheese. The resulting stabilized food product retards or limits below detection levels the growth of toxins from pathogenic bacterial contaminants when the nisin-containing whey is added in amounts between about 10 to about 30% to the food product. The stabilized food product improves the safety of the food by retarding the growth of Listeria monocytogenes and improves the shelf life of the product by retarding the growth of gas forming bacteria such as bacteria from the Leuconostoc species.

    摘要翻译： 本发明涉及一种发酵和澄清的含乳乳乳蛋白的乳清及其制备方法，可以通过加入例如新鲜的无奶酪干酪的包装水中来生产稳定的食品。 当乳链菌肽的乳清与食品相比以约10至约30％的量加入时，所得到的稳定的食品延迟或限制在低于检测水平时来自致病细菌污染物的毒素的生长。 稳定的食品通过延缓单核细胞增生利斯特氏菌的生长来改善食物的安全性，并且通过阻止诸如来自明串珠菌属细菌的气体形成细菌的生长来改善产品的保质期。

    Method for manufacture of low fat natural cheese
    9.
    发明授权
    Method for manufacture of low fat natural cheese 失效
    低脂天然奶酪的制造方法

    公开(公告)号：US5709900A

    公开(公告)日：1998-01-20

    申请号：US610043

    申请日：1996-03-04

    申请人： Mark S. Miller ,  Kevin J. Surber ,  David Mehnert ,  Paul Wrezel ,  Sylvia Irene Crawford ,  Ronald L. Meibach

    发明人： Mark S. Miller ,  Kevin J. Surber ,  David Mehnert ,  Paul Wrezel ,  Sylvia Irene Crawford ,  Ronald L. Meibach

    IPC分类号： A23C19/05 ,  A23C19/082 ,  A23C19/00

    CPC分类号： A23C19/054 ,  A23C19/082 ,  A23C2250/25 ,  Y10S426/804

    摘要： A low-fat natural cheese is manufactured from skim milk or skim milk cheese. In one embodiment, a gel-forming fat mimetic is added to skim milk to provide a cheese substrate. The gel-forming fat mimetic may be gelled in situ. The cheese substrate is then subjected to a cheese make procedure to provide a cheese curd. The cheese curd is then cured to provide a low-fat skim milk cheese. The skim milk cheese is comminuted and heated to a temperature of from about 140.degree. F. to about 180.degree. F. for a period of time sufficient to provide a homogeneous cheese mass. The cheese mass is then packaged to provide a low-fat natural cheese.

    摘要翻译： 低脂天然奶酪由脱脂牛奶或脱脂奶酪制成。 在一个实施方案中，将凝胶形成脂肪模拟物加入到脱脂乳中以提供奶酪底物。 凝胶形成脂肪模拟物可以原位凝胶化。 然后将奶酪底物进行奶酪制作程序以提供干酪凝乳。 然后将奶酪凝乳固化，以提供低脂脱脂奶酪。 将脱脂乳酪粉碎并加热至约140°F至约180°F的温度一段足以提供均匀的干酪质量的时间。 然后将奶酪块包装以提供低脂肪天然干酪。

    Manufacture of large cheese blocks having reduced moisture variability
    10.
    发明申请
    Manufacture of large cheese blocks having reduced moisture variability 有权

    公开(公告)号：US20060216373A1

    公开(公告)日：2006-09-28

    申请号：US11087981

    申请日：2005-03-23

    申请人： David Mehnert ,  Divva Reddy ,  Carie Wolters

    发明人： David Mehnert ,  Divva Reddy ,  Carie Wolters

    IPC分类号： A23C9/12

    CPC分类号： A23C19/072 ,  A23C19/064

    摘要： The present invention is directed to a process for making a block of cheese having reduced moisture variability. A bulk container having a bottom and sidewalls, and a tube having a fill end and an opposite discharge end, are provided. The discharge end of the tube is positioned at an approximately central axial location of the container. Cheese curd is introduced into the container, and the tube via its fill end. Then, a chilled brine is introduced into the tube via its fill end to mix with curd therein. Preferably, the chilled brine has a salt content which approximately matches the salt content of the moisture phase of the cheese curd. The tube is removed from the cheese curd in the container. The cheese curd is pressed into a curd mass, and then cooled, and thereafter cured, providing a cheese block having reduced moisture variability.