公开(公告)号：US07258886B2

公开(公告)日：2007-08-21

申请号：US11084292

申请日：2005-03-18

申请人： Nordahl L. Brue ,  Jon R. Gutknecht ,  John B. Ovitt

发明人： Nordahl L. Brue ,  Jon R. Gutknecht ,  John B. Ovitt

IPC分类号： A23C19/00

CPC分类号： A23C19/0455 ,  A23C9/1307

摘要： A process for making a yogurt cream cheese product comprising steps of: providing a milkfat fluid having an initial butterfat content level; pasteurizing the milkfat fluid to yield a cream cheese precursor; providing a yogurt, and combining the yogurt with the cream cheese precursor to yield a combined precursor; and homogenizing and acidifying the combined precursor; yielding a yogurt cream cheese product. A yogurt cream cheese product comprising between about 8% by weight and about 35% by weight of total butterfat; the yogurt cream cheese product comprising between about 10% by weight and about 40% by weight of yogurt, having a viscosity between about 1,000,000 centipoises and about 3,000,000 centipoises at a temperature of about 74° F.; and yielding less than about 1% syneresis by weight after 15 hours at about 74° F. to about 75° F.

摘要翻译： 一种制备酸奶奶油干酪产品的方法，包括以下步骤：提供具有初始乳脂含量水平的乳脂流体; 将乳脂肪流体巴氏灭菌以产生奶油干酪前体; 提供酸奶，并将酸奶与奶油干酪前体组合以产生组合的前体; 并均化和酸化组合的前体; 生产酸奶奶油产品。 一种酸乳霜干酪产品，其占总乳脂重量的约8％至约35％; 所述酸奶奶油干酪产品包含约10重量％至约40重量％的酸奶，在约74°F的温度下具有约1,000,000厘泊和约3,000,000厘泊之间的粘度; 并且在约74°F至约75°F下15小时后产生小于约1重量％的脱水收缩。

公开(公告)号：US08518463B2

公开(公告)日：2013-08-27

申请号：US13012281

申请日：2011-01-24

申请人： Jon R. Gutknecht ,  John B. Ovitt

发明人： Jon R. Gutknecht ,  John B. Ovitt

IPC分类号： A23C9/12

CPC分类号： A23C19/028 ,  A23C19/062 ,  A23C19/076

摘要： Technique for making a cream cheese product comprising steps of: providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid; homogenizing the milkfat fluid; and culturing bacteria in the milkfat fluid; producing a cream cheese product comprising live probiotic bacteria cultures. Cream cheese product comprising: between about 10% by weight and about 55% by weight of total butterfat; and a live probiotic bacteria culture.

摘要翻译： 制备奶油干酪产品的技术包括以下步骤：提供包含乳脂的乳脂流体; 对乳脂液进行巴氏杀菌; 使脂肪液均质化; 并在乳脂液中培养细菌; 生产包含活的益生菌细菌培养物的奶油干酪产品。 奶油干酪产品包括：总乳脂的约10重量％至约55重量％; 和活的益生菌细菌培养物。

公开(公告)号：US20120219690A1

公开(公告)日：2012-08-30

申请号：US13341497

申请日：2011-12-30

申请人： Jon R. Gutknecht ,  John B. Ovitt

发明人： Jon R. Gutknecht ,  John B. Ovitt

IPC分类号： A23C19/076

CPC分类号： A23C19/055 ,  A23C19/0455

摘要： Process: providing concentrated milk composition including milk protein; providing plant fat composition including plant fat; combining first amount of concentrated milk composition together with second amount of plant fat composition, forming concentrated milk-plant fat composition having initial pH and having concentration by weight of water being within range of between about 49% and about 57%; combining concentrated milk-plant fat composition together with amount of edible acid, and directly setting concentrated milk-plant fat composition by adjusting initial pH to reduced pH being within range of between about 4.9 and about 4.5; thereby forming uniform non-separating direct-set milk-plant fat product substantially retaining the milk protein. Process also includes providing concentrated milk composition and plant fat composition respectively at first and second temperatures being at least about 20° F. above melting points of respective compositions. Composition: uniform non-separating direct-set milk-plant fat product.

摘要翻译： 方法：提供浓缩乳组合物，包括乳蛋白; 提供植物脂肪组成，包括植物脂肪; 将第一量的浓缩乳组合物与第二量的植物脂肪组合物组合，形成具有初始pH并且水重量浓度在约49％至约57％范围内的浓缩乳 - 植物脂肪组合物; 将浓缩的乳 - 植物脂肪组合物与食用酸的量结合，并通过调节初始pH直至设定浓缩的乳 - 植物脂肪组合物，以将pH降至约4.9至约4.5的范围内; 从而形成基本上保持乳蛋白质的均匀的非分离直接定型的乳 - 植物脂肪产品。 方法还包括在第一和第二温度下分别提供浓缩乳组合物和植物脂肪组合物，其在相应组合物的熔点以上至少约20°F。 成分：均匀的非分离直接乳植物脂肪产品。

公开(公告)号：US20110268841A1

公开(公告)日：2011-11-03

申请号：US13182160

申请日：2011-07-13

申请人： Jon R. Gutknecht ,  John B. Ovitt

发明人： Jon R. Gutknecht ,  John B. Ovitt

IPC分类号： A23C19/09

CPC分类号： A23C19/0455 ,  A23C9/1307 ,  A23C9/1315 ,  A23C13/16 ,  A23C19/028 ,  A23C19/054 ,  A23C19/055 ,  A23C19/093

摘要： Techniques for making a yogurt-cheese-oil product, comprising steps of: providing a milkfat-oil fluid comprising butterfat and an oil; pasteurizing the milkfat-oil fluid to produce a cheese-oil precursor; combining yogurt with the cheese-oil precursor to produce a combined yogurt-cheese-oil precursor; and homogenizing and acidifying the combined yogurt-cheese-oil precursor; producing a yogurt-cheese-oil product. Yogurt-cheese-oil products: comprising between about 10% by weight and about 80% by weight of total butterfat; comprising between about 2% by weight and about 52.5% by weight of an oil; comprising between about 10% by weight and about 50% by weight of yogurt; and yielding less than about 1% syneresis by weight after 15 hours at about 74° F. to about 75° F.

摘要翻译： 制备酸奶酪 - 油产品的技术包括以下步骤：提供包含乳脂和油的乳脂肪油流体; 对乳脂肪油液进行巴氏消毒以产生乳酪油前体; 将酸奶与奶酪 - 油前体相结合，生产出酸奶酪 - 乳酪 - 油前体组合物; 并均匀化并酸化组合的酸奶酪乳油前体; 生产酸奶酪油产品。 酸奶酪 - 油制品：占总乳脂重量的约10重量％至约80重量％ 包含约2重量％至约52.5重量％的油; 包含约10重量％至约50重量％的酸奶; 并且在约74°F至约75°F下15小时后产生小于约1重量％的脱水收缩。

公开(公告)号：US09635870B2

公开(公告)日：2017-05-02

申请号：US13341497

申请日：2011-12-30

申请人： Jon R. Gutknecht ,  John B. Ovitt

发明人： Jon R. Gutknecht ,  John B. Ovitt

IPC分类号： A23C19/055 ,  A23C19/045

CPC分类号： A23C19/055 ,  A23C19/0455

摘要： Process: providing concentrated milk composition including milk protein; providing plant fat composition including plant fat; combining first amount of concentrated milk composition together with second amount of plant fat composition, forming concentrated milk-plant fat composition having initial pH and having concentration by weight of water being within range of between about 49% and about 57%; combining concentrated milk-plant fat composition together with amount of edible acid, and directly setting concentrated milk-plant fat composition by adjusting initial pH to reduced pH being within range of between about 4.9 and about 4.5; thereby forming uniform non-separating direct-set milk-plant fat product substantially retaining the milk protein. Process also includes providing concentrated milk composition and plant fat composition respectively at first and second temperatures being at least about 20° F. above melting points of respective compositions. Composition: uniform non-separating direct-set milk-plant fat product.

公开(公告)号：US09462817B2

公开(公告)日：2016-10-11

申请号：US13037292

申请日：2011-02-28

申请人： Jon R. Gutknecht ,  John B. Ovitt

发明人： Jon R. Gutknecht ,  John B. Ovitt

IPC分类号： A23C19/05 ,  A23C9/13 ,  A23C19/032 ,  A23C19/076

CPC分类号： A23C19/053 ,  A23C9/1307 ,  A23C19/032 ,  A23C19/076

摘要： Process that includes: providing dilute aqueous liquid acid whey protein composition containing acid whey proteins; filtering dilute aqueous liquid acid whey protein composition, forming concentrated aqueous liquid acid whey protein composition containing acid whey proteins; combining together concentrated aqueous liquid acid whey protein composition and edible caustic composition in suitable proportions to result in substantially neutral pH; denaturing acid whey proteins at elevated temperature, forming concentrated aqueous liquid denatured acid whey protein composition; providing milk composition containing butterfat and substantial concentrations of native casein and whey proteins; combining together milk composition and concentrated aqueous liquid denatured acid whey protein composition, forming dairy mix containing butterfat and protein composition including native casein and whey proteins and denatured acid whey proteins; inoculating dairy mix with lactic acid-producing bacteria; culturing lactic acid-producing bacteria in dairy mix, forming curd and whey; separating curd from whey; and recovering curd as cheese product. Cheese product made by process.

摘要翻译： 方法包括：提供含有酸性乳清蛋白质的稀释的含水液体酸乳清蛋白组合物; 过滤稀液体液体酸乳清蛋白组合物，形成含酸性乳清蛋白的浓缩水性液体酸乳清蛋白组合物; 将浓缩的水性液体酸乳清蛋白组合物和食用苛性组合物以合适的比例结合在一起，导致基本上中性的pH值; 在升高的温度下变性酸乳清蛋白，形成浓缩的水性液体变性酸乳清蛋白组成; 提供含有乳脂的乳组合物和大量浓度的天然酪蛋白和乳清蛋白; 将乳组合物和浓缩水性液体变性酸乳清蛋白组合在一起，形成含有乳脂的乳制品混合物和包括天然酪蛋白和乳清蛋白质和变性酸乳清蛋白的蛋白质组合物; 用乳酸生产细菌接种乳制品混合物; 在乳制品混合中培养乳酸生产菌，形成凝乳和乳清; 从乳清分离凝乳; 并将凝乳回收成奶酪制品。 奶酪产品由过程制成。

公开(公告)号：US08298604B2

公开(公告)日：2012-10-30

申请号：US11360738

申请日：2006-02-23

申请人： Jon R. Gutknecht ,  John B. Ovitt

发明人： Jon R. Gutknecht ,  John B. Ovitt

IPC分类号： A23C17/00

CPC分类号： A23C19/0765 ,  A23C13/14 ,  A23C13/16 ,  A23C19/0323 ,  A23C19/0455 ,  A23C19/054 ,  A23C19/055

摘要： Technique for making a Low-Fat Yogurt-Cheese-Oil Composition, including: forming a milkfat-oil composition including a milkfat fluid and an oil; combining yogurt with the milkfat-oil composition to form a yogurt-milkfat-oil composition; combining milk protein with the yogurt-milkfat-oil composition; and forming a blend including the milk protein and the yogurt-milkfat-oil composition. Low-Fat Yogurt-Cheese-Oil Compositions.

摘要翻译： 制造低脂肪酸奶酪 - 油组合物的技术，包括：形成包括乳脂和油的乳脂肪油组合物; 将酸奶与乳脂肪油组合物结合形成酸奶 - 乳脂肪油组合物; 将乳蛋白与酸奶 - 乳脂肪组合物结合在一起; 并形成包含乳蛋白质和酸奶 - 乳脂肪油组合物的混合物。 低脂酸奶酪油组合物。

公开(公告)号：US08247015B2

公开(公告)日：2012-08-21

申请号：US13182160

申请日：2011-07-13

申请人： Jon R. Gutknecht ,  John B. Ovitt

发明人： Jon R. Gutknecht ,  John B. Ovitt

IPC分类号： A23C19/00

CPC分类号： A23C19/0455 ,  A23C9/1307 ,  A23C9/1315 ,  A23C13/16 ,  A23C19/028 ,  A23C19/054 ,  A23C19/055 ,  A23C19/093

摘要： Techniques for making a yogurt-cheese-oil product, comprising steps of: providing a milkfat-oil fluid comprising butterfat and an oil; pasteurizing the milkfat-oil fluid to produce a cheese-oil precursor; combining yogurt with the cheese-oil precursor to produce a combined yogurt-cheese-oil precursor; and homogenizing and acidifying the combined yogurt-cheese-oil precursor; producing a yogurt-cheese-oil product. Yogurt-cheese-oil products: comprising between about 10% by weight and about 80% by weight of total butterfat; comprising between about 2% by weight and about 52.5% by weight of an oil; comprising between about 10% by weight and about 50% by weight of yogurt; and yielding less than about 1% syneresis by weight after 15 hours at about 74° F. to about 75° F.

摘要翻译： 制备酸奶酪 - 油产品的技术包括以下步骤：提供包含乳脂和油的乳脂肪油流体; 对乳脂肪油液进行巴氏消毒以产生乳酪油前体; 将酸奶与奶酪 - 油前体相结合，生产出酸奶酪 - 乳酪 - 油前体组合物; 并均匀化并酸化组合的酸奶酪乳油前体; 生产酸奶酪油产品。 酸奶酪 - 油制品：占总乳脂重量的约10重量％至约80重量％ 包含约2重量％至约52.5重量％的油; 包含约10重量％至约50重量％的酸奶; 并且在约74°F至约75°F下15小时后产生小于约1重量％的脱水收缩。

公开(公告)号：US07083815B2

公开(公告)日：2006-08-01

申请号：US10369163

申请日：2003-02-19

申请人： Jon R. Gutknecht ,  John B. Ovitt

发明人： Jon R. Gutknecht ,  John B. Ovitt

IPC分类号： A23C9/12

CPC分类号： A23C19/0455 ,  A23C9/1307

摘要： A process for making a yogurt cream cheese product comprising steps of: providing a milkfat fluid having an initial butterfat content level; pasteurizing the milkfat fluid to yield a cream cheese precursor; providing a yogurt, and combining the yogurt with the cream cheese precursor to yield a combined precursor; and homogenizing and acidifying the combined precursor; yielding a yogurt cream cheese product. A yogurt cream cheese product comprising between about 8% by weight and about 35% by weight of total butterfat; the yogurt cream cheese product comprising between about 10% by weight and about 40% by weight of yogurt, having a viscosity between about 1,000,000 centipoises and about 3,000,000 centipoises at a temperature of about 74° F.; and yielding less than about 1% syneresis by weight after 15 hours at about 74° F. to about 75° F.

摘要翻译： 一种制备酸奶奶油干酪产品的方法，包括以下步骤：提供具有初始乳脂含量水平的乳脂流体; 将乳脂肪流体巴氏灭菌以产生奶油干酪前体; 提供酸奶，并将酸奶与奶油干酪前体组合以产生组合的前体; 并均化和酸化组合的前体; 生产酸奶奶油产品。 一种酸乳霜干酪产品，其占总乳脂重量的约8％至约35％; 所述酸奶奶油干酪产品包含约10重量％至约40重量％的酸奶，在约74°F的温度下具有约1,000,000厘泊和约3,000,000厘泊之间的粘度; 并且在约74°F至约75°F下15小时后产生小于约1重量％的脱水收缩。

公开(公告)号：US08486476B2

公开(公告)日：2013-07-16

申请号：US12637556

申请日：2009-12-14

申请人： Jon R. Gutknecht ,  John B. Ovitt

发明人： Jon R. Gutknecht ,  John B. Ovitt

IPC分类号： A23C9/00

CPC分类号： A23C19/09 ,  A23C20/00 ,  A23C2210/30

摘要： Technique for making a Low-Fat Yogurt-Cheese Composition, including: providing a composition including a milkfat fluid; combining yogurt with the composition including a milkfat fluid to form a composition including yogurt and a milkfat fluid; combining milk protein with the composition including yogurt and a milkfat fluid; and forming a blend including the milk protein and the composition including yogurt and a milkfat fluid. Low-Fat Yogurt-Cheese Composition, including: cream cheese at a concentration within a range of between about 75% by weight and about 15% by weight; yogurt at a concentration within a range of between about 40% by weight and about 10% by weight; and milk protein at a concentration within a range of between about 45% by weight and about 15% by weight.

摘要翻译： 制造低脂酸奶酪组合物的技术，包括：提供包含乳脂液的组合物; 将酸奶与包含乳脂液的组合物组合以形成包含酸奶和乳脂液的组合物; 将乳蛋白与包含酸奶和乳脂液的组合物结合起来; 并形成包含乳蛋白质和包含酸奶和乳脂液的组合物的共混物。 低脂酸奶酪组合物，包括：浓度在约75重量％至约15重量％范围内的奶油干酪; 浓度在约40重量％至约10重量％范围内的酸奶; 和浓度在约45重量％至约15重量％范围内的乳蛋白。