公开(公告)号：US20050170045A1

公开(公告)日：2005-08-04

申请号：US11084292

申请日：2005-03-18

申请人： Nordahl Brue ,  Jon Gutknecht ,  John Ovitt

发明人： Nordahl Brue ,  Jon Gutknecht ,  John Ovitt

IPC分类号： A23C9/13 ,  A23C19/045 ,  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：US20070003666A1

公开(公告)日：2007-01-04

申请号：US11475853

申请日：2006-06-26

申请人： Jon Gutknecht ,  John Ovitt

发明人： Jon Gutknecht ,  John Ovitt

IPC分类号： A23C9/12

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。

公开(公告)号：US20050233049A1

公开(公告)日：2005-10-20

申请号：US11151672

申请日：2005-06-13

申请人： Jon Gutknecht ,  John Ovitt

发明人： Jon Gutknecht ,  John Ovitt

IPC分类号： A23C9/13 ,  A23C13/16 ,  A23C19/00 ,  A23C19/05 ,  A23C19/055 ,  A23C19/093

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：US20050084565A1

公开(公告)日：2005-04-21

申请号：US11006918

申请日：2004-12-08

申请人： Jon Gutknecht ,  John Ovitt

发明人： Jon Gutknecht ,  John Ovitt

IPC分类号： A23C9/13 ,  A23C19/045 ,  A23C9/12

CPC分类号： A23C13/165 ,  A23C9/1307 ,  A23C13/14 ,  A23C13/16 ,  A23C19/0455 ,  A23C2210/30 ,  A23C2260/102

摘要： Techniques for making a yogurt cream cheese product comprising steps of providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid to produce a cream cheese precursor; providing a yogurt, and combining the yogurt with the cream cheese precursor to produce a combined precursor; and homogenizing and acidifying the combined precursor; wherein the acidification is completed within about three hours following production of the combined precursor; producing a yogurt cream cheese product. Techniques wherein the combined precursor is cooled to retard bacteria activity prior to the acidifying. Techniques for making a whipped yogurt cream cheese product. Yogurt cream cheese products produced by the processes.

摘要翻译： 制备酸奶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; 对乳脂流体进行巴氏消毒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; 其中所述酸化在生产所述组合的前体后约3小时内完成; 生产酸奶奶油产品。 其中将组合的前体冷却以在酸化之前阻止细菌活性的技术。 制作鞭打酸奶奶油干酪产品的技术。 酸奶奶油产品由该产品生产过程。

公开(公告)号：US20060141096A1

公开(公告)日：2006-06-29

申请号：US11360738

申请日：2006-02-23

申请人： Jon Gutknecht ,  John Ovitt

发明人： Jon Gutknecht ,  John Ovitt

IPC分类号： A23C9/12

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。