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公开(公告)号：US09775366B2
公开(公告)日：2017-10-03
申请号：US13859404
申请日：2013-04-09
申请人： Alan Frederick Wolfschoon-Pombo , Thomas Demmer , Katerina Milosavljevic , Thomas L. Spiegel , Christian Hammer
发明人： Alan Frederick Wolfschoon-Pombo , Thomas Demmer , Katerina Milosavljevic , Thomas L. Spiegel , Christian Hammer
IPC分类号： A23C19/076 , A23C19/045 , A23C19/05 , A23C19/09 , A23C19/032 , A23C19/06 , A23C19/028 , A23C19/08
CPC分类号： A23C19/076 , A23C19/028 , A23C19/0285 , A23C19/0323 , A23C19/045 , A23C19/053 , A23C19/06 , A23C19/08 , A23C19/0917 , A23C19/0921 , A23C2210/20
摘要： The present disclosure relates to a process for producing cream cheese using a specific combination of milk and milk fractions. It further relates to cream cheese which is characterized by a unique combination of levels of minerals, lactose and protein and which may be obtained by the process of the present disclosure.
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公开(公告)号：US20130273202A1
公开(公告)日：2013-10-17
申请号：US13859404
申请日：2013-04-09
申请人： Alan Frederick Wolfschoon-Pombo , Thomas Demmer , Katerina Milosavljevic , Thomas L. Spiegel , Christian Hammer
发明人： Alan Frederick Wolfschoon-Pombo , Thomas Demmer , Katerina Milosavljevic , Thomas L. Spiegel , Christian Hammer
IPC分类号： A23C19/076
CPC分类号： A23C19/076 , A23C19/028 , A23C19/0285 , A23C19/0323 , A23C19/045 , A23C19/053 , A23C19/06 , A23C19/08 , A23C19/0917 , A23C19/0921 , A23C2210/20
摘要： The present disclosure relates to a process for producing cream cheese using a specific combination of milk and milk fractions. It further relates to cream cheese which is characterized by a unique combination of levels of minerals, lactose and protein and which may be obtained by the process of the present disclosure.
摘要翻译： 本公开内容涉及使用牛奶和牛奶级分的特定组合生产奶油干酪的方法。 它还涉及奶油干酪，其特征在于矿物质，乳糖和蛋白质的独特组合，并且可以通过本公开的方法获得。
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公开(公告)号：US07579029B2
公开(公告)日：2009-08-25
申请号：US10673535
申请日：2003-09-29
IPC分类号： A23C19/00
CPC分类号： C12Y203/02013 , A23C20/00 , A23D7/0053 , A23J3/08 , A23L13/424 , A23L13/48
摘要： The present invention is concerned with the incorporation of whey proteins into foodstuffs by acidifying an aqueous solution of one or more whey proteins below their isoelectric pH, optionally forming a whey protein-stabilized fatty emulsion by blending and homogenizing said acidified solution of whey proteins with one or more fats, heat-treating said acidified solution or whey protein-stabilized fatty emulsion and blending same with a foodstuff base to form a foodstuff, and optionally blending and incubating the food stuff with transglutaminase.
摘要翻译： 本发明涉及通过将低于其等电pH的一种或多种乳清蛋白的水溶液酸化，任选地形成乳清蛋白稳定的脂肪乳剂来将乳清蛋白掺入食品中，将所述乳清蛋白酸化溶液与一种 或更多脂肪，热处理所述酸化溶液或乳清蛋白稳定的脂肪乳剂，并与食品基料混合以形成食品，以及任选地将食物与转谷氨酰胺酶混合和孵育。
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