-
1.发明授权Method of making standard of identity cream cheese that is flowable at refrigerated temperatures 有权制作可在冷藏温度下流动的身份奶油奶酪标准的方法公开(公告)号：US08197876B2
公开(公告)日：2012-06-12
申请号：US13158538
申请日：2011-06-13
IPC分类号： A23C19/00
CPC分类号： A23C19/076 , A23C19/06 , A23C19/0904
摘要： A method of producing a standard of identity cream cheese that is flowable at refrigerated temperatures is provided. The method includes providing freshly made or reheated standard of identity cream cheese at a temperature of at least about 150° F. The cream cheese is then cooled while at least intermittently shear mixing the cream cheese. At least some of the shear mixing is carried out while the cream cheese is at a temperature of 70° F. or greater. The flowable standard of identity cream cheese can be converted from a flowable state at refrigerated temperatures to a solid state at refrigerated temperatures by reheating the flowable standard of identity cream cheese to a temperature above 100° F., and cooling the cream cheese to refrigerated temperatures without mixing.
摘要翻译： 提供了一种可在冷藏温度下流动的身份奶油干酪标准品的制造方法。 该方法包括在至少约150°F的温度下提供新鲜或再加热的身份奶油干酪标准品。然后将奶油干酪冷却至少间歇地剪切混合奶油干酪。 当奶油干酪处于70°F或更高的温度时，进行至少一些剪切混合。 身份奶油干酪的可流动标准可以通过将身份奶油干酪的可流动标准物再加热至高于100°F的温度，将其从冷藏温度下的可流动状态转变为固态，并将奶油干酪冷却至冷藏温度 不混合。
-
公开(公告)号：US07150894B2
公开(公告)日：2006-12-19
申请号：US10427567
申请日：2003-05-01
申请人： Alice S. Cha , Jimbay Loh , Timothy Nellenback
发明人： Alice S. Cha , Jimbay Loh , Timothy Nellenback
IPC分类号： A23C9/15
CPC分类号： A23C21/08 , A23C19/0686 , A23C20/00 , A23C21/06
摘要： The present invention relates to a method for directly using acid cheese whey and/or its by-products from conventional cheese production to make additional food products. More particularly, the present method provides an economical way to profitably utilize a traditional waste or by-product in the manufacture of cream cheese or other high-value added products without re-culturing, without combining with cheese curd, without neutralizing, and without the disposal or recycling costs common in the industry.
摘要翻译： 本发明涉及一种直接使用来自常规奶酪生产的酸奶酪乳清和/或其副产物制备其它食品的方法。 更具体地说，本方法提供了一种经济的方法，可有利地利用传统的废物或副产品制造奶油干酪或其它高附加值产品，而不需要重新培养，而不需要与奶酪凝乳结合，而不中和 处置或回收费用在业界常见。
-
3.发明申请公开(公告)号：US20110244106A1
公开(公告)日：2011-10-06
申请号：US13158538
申请日：2011-06-13
IPC分类号： A23C19/076 , B65B25/06
CPC分类号： A23C19/076 , A23C19/06 , A23C19/0904
摘要： A method of producing a standard of identity cream cheese that is flowable at refrigerated temperatures is provided. The method includes providing freshly made or reheated standard of identity cream cheese at a temperature of at least about 150° F. The cream cheese is then cooled while at least intermittently shear mixing the cream cheese. At least some of the shear mixing is carried out while the cream cheese is at a temperature of 70° F. or greater. The flowable standard of identity cream cheese can be converted from a flowable state at refrigerated temperatures to a solid state at refrigerated temperatures by reheating the flowable standard of identity cream cheese to a temperature above 100° F., and cooling the cream cheese to refrigerated temperatures without mixing.
摘要翻译： 提供了一种可在冷藏温度下流动的身份奶油干酪标准品的制造方法。 该方法包括在至少约150°F的温度下提供新鲜或再加热的身份奶油干酪标准品。然后将奶油干酪冷却至少间歇地剪切混合奶油干酪。 当奶油干酪处于70°F或更高的温度时，进行至少一些剪切混合。 身份奶油干酪的可流动标准可以通过将身份奶油干酪的可流动标准物再加热至高于100°F的温度，将其从冷藏温度下的可流动状态转变为固态，并将奶油干酪冷却至冷藏温度 不混合
-
4.发明授权Standard of identity cream cheese that is flowable at refrigerated temperatures and method of making same 有权在冷藏温度下可流动的身份奶油奶酪的标准及其制造方法公开(公告)号：US07959964B1
公开(公告)日：2011-06-14
申请号：US11273689
申请日：2005-11-14
IPC分类号： A23C19/00
CPC分类号： A23C19/076 , A23C19/06 , A23C19/0904
摘要： A standard of identity cream cheese that is flowable at refrigerated temperatures (32° F.-45° F.). The cream cheese is made in accordance with federal standard of identity requirements and preferably includes moisture in an amount that is less than 55% by weight and at least about 33% fat by weight. The cream cheese further includes less than 3% salt by weight, about 4% to about 10% protein by weight, and about 1% to about 7% lactose by weight. The cream cheese is made by providing freshly made or reheated standard of identity cream cheese at a temperature of at least about 150° F. The cream cheese is then cooled to a temperature below 100° F., or preferably to a refrigerated temperature, and at least intermittently sheared with a mixing device during cooling.
摘要翻译： 身份奶酪的标准，可在冷藏温度（32°F至45°F）下流动。 奶油干酪是根据联邦身份要求标准制成的，优选地包含小于55重量％和至少约33重量％脂肪的量的水分。 奶油干酪还包括小于3重量％的盐，约4重量％至约10重量％的蛋白质，和约1重量％至约7重量％的乳糖。 奶油干酪通过在至少约150°F的温度下提供新鲜制造或再加热的身份奶油干酪标准品制成。然后将奶油干酪冷却至低于100°F，或优选冷藏温度， 在冷却期间至少间歇地用混合装置剪切。
-
-
-
搜索结果
4 条记录 (耗时 0.01 秒)
